On this Summer workshop with herbalist and chef Gaby Wieland you will find and identify many wild seasonal foods that grow right on your doorstep. Learn how nutritious these foraged foods are, e.g. stinging Nettle is higher in protein and Vitamin C than spinach. The morning will be spent first on an identification walk at the Mill site in the horseshoe valley and then at Neantog we harvest the wild foods we need to create lunch with the foraged foods.

Gaby will explain the culinary and some medicinal uses of wild foods. In the afternoon Gaby will demonstrate some more culinary uses of wild plants and in a short session will explain how to make a herbal tea or decoction and a tincture (with and without alcohol) with a sample to take home.

The handout will include all recipes and a short description of all the foraged plants found on the day.

Places are limited to 10 participants

Location: At Neantog with a walk at the Horseshoe

Starting time 10am and finishing at 4pm