Spring, Summer, Autumn and Winter, one can forage for wild food in every season.
Nettles, elderflower, plantain, seaweed, shellfish, wild garlic… Our fields, woods, hedgerows and parks are full of delicious and delectable wild produce, there for the taking. Free ingredients that are fresher, tastier and much more nutritious than virtually anything you will ever find in the shops.
In this busy day, we’ll give you the confidence to recognise, cook and serve the edible food that grow all round us, both in urban and rural areas. ‘Weeds’ take on a new importance as you discover the powerhouse of nutrients, vitamins, minerals and trace elements we’ve been missing out on.
We’ll also forage on the nearby beach for seaweeds, samphire, strand cabbage, purslane, ……
So many treasures of nature all round – a foraging course at Ballymaloe Cookery School can literally be life changing.