Course Description

Course Dates 16th March 13th April 18th May 15th June 6th July 4th Sept On the seasonal foraging courses we will be learning to safely identify and how to use and sustainably gather wild greens, flowers, nuts, seeds, fruits and berries and any edible fungi we encounter. WHAT YOU WILL BE LEARNING ON THE COURSE The course is tailored to introduce you to a variety of wild edible and medicinal plants and fungi. We will give you keys to identifying the wild plants you encounter and any lookalikes you may want to avoid and you will learn ways to use the species you come across on the day. We'll encounter common plants that are easy to recognise and versatile for everyday usage, some that are sort after as gourmet cuisine fit for even royalty and superfoods founding the wild. COURSE DETAILS The course will be held within a 30 minute drive from Worthing and are run at various locations. The locations are cherry picked for each course, the one which is most abundant for your course date will be the one we are visiting. they can be held in Worthing or on the outskirts, as far North east as Henfield and as far North West Amberley. They will run for approximately 3 hours and are a circular walk finishing where we started. The walk will be gentle along country tracks and off paths, you will need to be fit enough to walk the routes. An email will be sent two days prior to the event with the exact location and anticipated conditions for the day. It would be convenient to drive as the locations are often remote. On occasions lift shares can be organised. We will be having tasters on route and typically finish with botanical drinks. Under 18's are free. WHAT TO BRING Wear appropriate clothing for the weather conditions and seasons. Bring any refreshments you may need such as water and snacks. Wear comfy walking shoes. If the conditions are expected to be muddy you will be advised suitable footwear in the email Bring a basket or container or cloth bag to store any foraged food you would like to take home. We discourage the use of plastic bags to store foraged food in. A note pad and pen to write down information with. Alternatively; A camera to take pictures or for filming.