Spring is great time of year for beginner foragers to discover the edible plants emerging after a long winter. In this hands-on class, you’ll learn how to identify, harvest, and prepare some of the most common wild spring greens.

We will focus on safe identification, sustainable harvesting practices, and common cooking and storage techniques. Along the way we’ll discuss plant ecology, traditional uses, and simple ways to incorporate wild greens into everyday meals.

By the end of the class, you’ll have the confidence to recognize several edible species and begin incorporating wild foods into your kitchen.

Common species may include plants like nettles, dandelion, garlic mustard, chickweed, fiddleheads, and other seasonal greens depending on what is emerging at the time.

The class will take place rain or shine. A notebook and field guide can be helpful, but I will have copies to share. Please dress for the weather. Wind and rain blocking layers and sturdy waterproof shoes will keep you comfortable. $40 per person or $75 if bringing a friend.