Wild Food & Foraging Courses... Hi. My first wild food and foraging courses of 2024 will be taking place on the weekend of 16th/17th March. I hope you can join me... Saturday 16th: Birch: Food, Medicine, Magic & Myth. 10am - 2pm. Leeds  Birch trees were highly respected and held in high-esteem all across the northern hemisphere for millennia, providing our ancestors with a myriad of useful and seasonal resources in both a practical and spiritual sense. This course will explore the multitude of potential resources Birch trees have to offer and hopefully, herald a return to the resp ..read more

 If you would like to learn more about the natural, medicinal aspects of wild mushrooms for    maintaining, balancing, optimising and enhancing personal health and/or that of others, then this course is for you.  This course will focus on a select range of wild mushrooms that can be incorporated into our seasonal diets and also turned into more potent and powerful forms of natural medicine. Participants will learn how to: . Safely identify a range of specific medicinal mushrooms . Mindfully harvest, prepare and store them . Create simple tinctures . Create double ext ..read more

If you would like to learn more about the natural, medicinal aspects of  wild mushrooms for maintaining, balancing, optimising and enhancing personal health and/or that of others, then this course is for you.  This course will focus on a select range of wild mushrooms that can be incorporated into our seasonal diets and also turned into more potent and powerful forms of natural medicine. Participants will learn how to: . Safely identify a range of specific medicinal mushrooms . Mindfully harvest, prepare and store them . Create simple tinctures . Create double extraction ti ..read more

 Hello lovely foraging folk. Event dates for October 2023 are now live: the following link will take you to the  calendar: https://edible-leeds.blogspot.com/p/events-courses-2023.html ..read more

Saturday 9th: Fungi Foray. Leeds/Yorkshire. 11am - 4pm  Discover the wonders of the 5th Kingdom. Wild fungi are integral to the 'web of life', performing a wide range of unique & exciting roles. This course will explore a diverse range of wild mushrooms including edible, medicinal, therapeutic, poisonous and the outright intriguing, in various shapes, colours and sizes. The course will feature information regarding; safe identification techniques, ecology, cooking and preserving, folklore and myth.. Wild mushroom inspired foods will be served at the end of the course.  Adul ..read more

Do you know the difference between Birch and Rowan, Oak and Beech or Larch and Pine?  Humans and trees have shared a deep and intimate relationship with one another since the dawn of time. Sadly, more modern times have led to a deep disconnection between both species.  This course is designed to reignite that relationship. We will get up close and personal with a range of  trees that can be utilised for food, drinks and other resourceful and interesting uses.  We'll look at key identification features to aid accurate identification and explore and discuss which parts can ..read more

The Apiaceae or Carrot Family is 'the plant family' that causes more fear, consternation and hesitancy  among novice and more experienced foragers.  Learning the subtle differences between; Cow Parsley/Sweet Cicely/Burr Chervil & Hemlock/Fool's Parsley or, Wild Celery & Hemlock Water Dropwort or, Ground Elder & Dog's Mercury is vitally important, as getting it wrong means the difference between a sensationally tasty meal addition or, a physically uncomfortable or deathly experience.  This unique course will focus solely upon this most wonderful and diverse fami ..read more

Wild Garlic Pesto is one of the easiest and tastiest, spring time recipe, with a wide range of kitchen applications. I find that the freshest, youngest, most vibrant and tender, early season leaves, make the tastiest and punchiest pesto. It can be stirred into freshly cooked pasta, gnocchi and mashed potato, used as a filling for homemade chicken or pheasant kiev's, used as a simple dip akin to hummus and popped on top of oven baked oysters, cheeses and cold meats. The fresh pesto can be popped into clean jars and stored in the fridge for up to 1 week (adding extra oil to the jar will pr ..read more

Seaweeds are undergoing continual and extensive research, exploration and scrutiny and there is still much knowledge that marine biologists and scientists aren't entirely certain of regarding some species. Issues and processes such as, deciding which genera to place them in and reproductive cycles, seem to be the most common issues. For those who have dabbled with and are familiar with the intricacies and frustrations encountered within the fungi kingdom, will no doubt love seaweeds, they are the new fungi. I would heartily recommend to anyone interested in wild foods, cookery, nature and bei ..read more

I first came across Vin de Noix in the autumn of 2019, courtesy of my good friend and chef, Josh Whitehead. For me, Vin de Noix, is an alchemical stroke of liquid genius! It is wonderfully aromatic, delightfully complex in taste and worthy of all the time, effort and patience required, to create and eventually, crack open, share and sup with friends, loved ones and pop up diners. Originating from France, Vin de Noix is the cousin of the Italian, Nocino and the Spanish, Ratafia (all are made with, unripe, green walnuts). Prior to being introduced to Vin de Noix, I had only ever made Nocino and ..read more