Spring Greens and Fungi

Learn about the wild greens carpeting the riversides in spring.  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. Find out about foraging laws, ethics and safety and how to feed your body and soul by harvesting mindfully. Encounter around thirty species of edible wild greens and fungi and bring scissors and a basket to bring home a bunch of few flowered leek and other green treats after tasting wild food and drink samples to inspire your own creations.

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

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Host or Publisher Edinburgh Forage&Eat