The exciting autumn wild plant foods are roots, fruits, nuts, and mushrooms. There will also be delicious herbs that have been available all summer and are still worth a nibble. We will be learning about what is edible, how to identify foods safely, how to harvest, store, prepare and cook these foods.
The choice of foods on the day will depend in part in what is ready to harvest, but we could be using damsons, haws, hips, slows, hazels, guelder rose berries, silverweed roots, burdock and dandelion roots, wild garlic bulbs, and whatever wild mushrooms show. We may be looking at chutneys, jams and jellies, plus cooking roots, nuts and fruits as vegetables.
We will finish with an earthy warming feast with a tasting of local berry wines.
This is a past course but let us know if you'd be interested in this course in the future.