Wild Weeds: Culinary and Medicinal Creations from Foraged Plants
Saturday April 5 | 12-2:30pm | Meet at the Visitors Center
Winter and Early Spring are chock-full of nutritional garden weeds that can be made into medicines and delicious dishes! This workshop starts with a plant walk that helps students confidently identify 5-7 beneficial plants that are often overlooked and disregarded as “weeds”. We will explore their nutritional advantages, and medicinal properties -as well as sustainable harvesting practices for any foraging adventure.
Students will gather in the classroom to work with freshly harvested plant materials where they will learn about and sample tasty food preparations, as well as how to make a weedy herb preserve, and medicinal wild weed vinegar for health throughout the year.
Workshop lead Fig Finkelstein has this to say about Wild Weeds: “As a lifelong gardener and forager, late winter into early spring has always been my favorite season to collect beneficial plants! As our bodies emerge from dormancy, nature provides us with nutritives that can help revitalize our health and inspire us to branch out of our culinary comfort zones.” Fig has years of experience practicing as a holistic medicine doctor and currently serves on staff as the Garden’s Horticulture Volunteer Manager.
Saturday April 5 | 12-2:30pm | Meet at the Visitors Center
Winter and Early Spring are chock-full of nutritional garden weeds that can be made into medicines and delicious dishes! This workshop starts with a plant walk that helps students confidently identify 5-7 beneficial plants that are often overlooked and disregarded as “weeds”. We will explore their nutritional advantages, and medicinal properties -as well as sustainable harvesting practices for any foraging adventure.
Students will gather in the classroom to work with freshly harvested plant materials where they will learn about and sample tasty food preparations, as well as how to make a weedy herb preserve, and medicinal wild weed vinegar for health throughout the year.
Workshop lead Fig Finkelstein has this to say about Wild Weeds: “As a lifelong gardener and forager, late winter into early spring has always been my favorite season to collect beneficial plants! As our bodies emerge from dormancy, nature provides us with nutritives that can help revitalize our health and inspire us to branch out of our culinary comfort zones.” Fig has years of experience practicing as a holistic medicine doctor and currently serves on staff as the Garden’s Horticulture Volunteer Manager.
Saturday April 5 | 12-2:30pm | Meet at the Visitors Center
Winter and Early Spring are chock-full of nutritional garden weeds that can be made into medicines and delicious dishes! This workshop starts with a plant walk that helps students confidently identify 5-7 beneficial plants that are often overlooked and disregarded as “weeds”. We will explore their nutritional advantages, and medicinal properties -as well as sustainable harvesting practices for any foraging adventure.
Students will gather in the classroom to work with freshly harvested plant materials where they will learn about and sample tasty food preparations, as well as how to make a weedy herb preserve, and medicinal wild weed vinegar for health throughout the year.
Workshop lead Fig Finkelstein has this to say about Wild Weeds: “As a lifelong gardener and forager, late winter into early spring has always been my favorite season to collect beneficial plants! As our bodies emerge from dormancy, nature provides us with nutritives that can help revitalize our health and inspire us to branch out of our culinary comfort zones.” Fig has years of experience practicing as a holistic medicine doctor and currently serves on staff as the Garden’s Horticulture Volunteer Manager.