Equinox Celebration: Birch Sap and First Green

Learn about the wild greens emerging along the riversides in March and how to tap birch sap in the most simple, non-intrusive way.    Find out about making birch sap syrup and other early spring treats, and discover many more of the beautiful wild edibles growing in Edinburgh now. ​Find our two local species of wild garlic, learn how to distinguish them from toxic look-alikes and how to use them in the kitchen. Compare phototoxic giant hogweed with edible common hogweed and learn how to safely distinguish them already by their first young leaves. Discover many other species of edible wild greens and fungi and learn how to best use them in the kitchen. Go home with your freshly tapped sap and bursting with ideas for your own wild food creations.

This course will include a wild food tasting (please make organiser aware of dietary requirements ahead of time) and is wheel chair accessible

Know what’s Happening Next — before everyone else does.

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Host or Publisher Edinburgh Forage&Eat