Spring Forage Seasonal Wild Greens and Shared Lunch

Overview

April is the moment when the land begins to fully open up again with verdant and riotous abundance. Fresh shoots push through the soil, flowers return to the hedgerows, and the first bright flavours of the year arrive after winter.

We will spend the morning walking slowly through woods, meadows, and hedgerows, gathering and identifying the plants that define early spring. Species may include:

• Nettles

• Chickweed

• Cleavers

• Wild garlic

• Bittercress

• Ground elder

• Young sorrel

• Other tender seasonal shoots

We will look closely at scent, texture, growth habits, and the small diagnostic features that separate similar plants from one another.

As we forage, we will discuss:

• Taste and seasonal nourishment

• Using spring greens raw

• Gentle cooking methods

• Combining flavours

• Preserving early-season brightness

Lunch

A spring salad and wild-inspired quiche will be prepared using plants gathered during the walk alongside a selection of prepared wild ingredients.

Suitable For

• Complete beginners

• Those with some foraging experience

• Those wishing to build confidence with spring plant identification

Provided

All materials provided.

Booking

£95 per person

[email protected] may be purchased for yourself or for another person.
After booking, please email a mobile number and email address for the attendee to:

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Host or Publisher Fergus Drennan aka Fergus The Forager