Forage seasonal winter micro-greens and amazing wild mushrooms we can use as medicine and food- we’ll explore how the two are often one and the same thing. Learn what’s good to eat, as well as what not to eat, plus take home some delicious recipes with which to impress your friends.

There’ll be a chance to nibble on plants foraged along the way and also to sample my tasty, home made herbal tea blend made from wild plants plus I’ll bring a forager’s lunch (likely a warming wild soup made from foraged leaves, lentils and sourdough bread). Plants we can expect to see include Cleavers, Wood Avens, Dock Dandelions and Crow garlic. Mushrooms may include Turkey tail, Artist’s bracket and Velvet shanks.

*Note: These walks will be very close to Bristol, on a bus route and with car parking. Also take not that these are identification walks and we will not be picking specimens. 

£40