If you’re interested in sustainability, foraging, local wild food, herbal medicine, fermentation and food preservation processes- we will offer you a full day educational experience in a beautiful outdoor rural location.
The group will split into two and half will go with Michael from Rural Courses for an in-depth exploration of wild greens, safe foraging practices, and a dive into the wealth of edible tasty wild greens, salad greens, shoots and sap options in March.
We will forage for an array of fantastic seasonal greens, salad leaves and edible shoots. The local wild superfoods: Nettles, Cleavers, Dandelion, Garlic Mustard, Alexanders, Wild Garlic, Common Hogweed among many others. We will also learn about any dangerous look-alikes and things to avoid.
Of course we never stop looking for edible or medicinal fungi and we might come across these if we are lucky: Turkey Tail, Birch Polypore, Oyster, Velvet Shank, Artist Conk, Jelly ear.
You’ll swap over and have a wildcrafting and preservation demo with Courtney of food preservation methods including fermentation, vinegars, oxymels, dehydration, salts, honey and alcohol etc. We will learn and sample methods to help preserve the harvest in ways to enjoy throughout the year.
There will be plenty of wild food tasters, a light lunch and drinks to sample and share together on the day.
What: the Foraging and Wildcrafting Series: Wild Garlic and Edible Spring Greens
Where: Co Wicklow- the location will be disclosed closer to the date. You may need a car to travel, but we can arrange collection from a nearby train or bus if needed.
When: 2 dates are available:
Saturday 26 March. Time: 1030-1630
Sunday 27 March Time: 930-1530
(*PLEASE NOTE THE TIME CHANGE ON SUNDAY STARTS EARLIER***
How Much: €110 Early Bird/ €135 Full Price
Early bird tickets are available until the 9th February and are full price of €135 after that date.