It's a long cold winter....so join us for a fun day of creating some Lover's elixer for sipping and a sweet herb-infused chocolate treat to take home to your Valentine. Materials fee is included in the price of the class.
Winter is a lovely time to see the plants and trees in their 'winter clothes' and in a way it is easier to identify some of the plants by their remnants when there is so much less foliage to be 'distracted' by. Betsy will guide a walk and we will gather some tree bark and sap for making herbal medicine.
Pine resin is aromatic and antimicrobial and is a used in making DIY bees wrap to use instead of plastic wrap. We will gather some pine resin and then make some reusable wrap for students to take home.
A Little Sappy.....exploring uses for pine sap resin
Explore the 'salad bar' that is sprouting up outside. Many of these plants may be growing right in your lawn! Bring some bags for gathering plants and gloves for nettle gathering. Recipes will be provided and Betsy will talk about the many ways to enjoy eating wild spring greens.
One of my favorite times to forage, wild spring edibles are abundant this time of year. We will find violets, creeping charlie, dandelion greens, garlic mustard, Virginia waterleaf, and ramps to name a few. We will walk and gather plants and Betsy will share recipes for cooking with wild greens.
Garlic mustard is an invasive species that is plaguing our natural spaces but did you know it is not a native species and was in fact brought here by settlers to plant as a fast-growing nutrition source? Several city parks have organized garlic mustard pulls and these tasty wild greens end up getting tossed in the trash. I am waiting to hear the schedule for a pull in my local park, Eloise Butler Wildflower Sanctuary and am hoping this date coordinates with one of theirs. Otherwise, we will go and find some garlic mustard, pull and cook up a feast! Bring a dish and a drink to share!
$35/person which includes the cost of cooking supplies and refreshments
Ginko trees, Ginko biloba, has been known as a medicinal tree, especially in ancient Chinese medicine. The leaves are often used in teas and extracts to help improve blood flow to the brain, as well as treating tinnitus, fibromyalgia and vitilago. The female trees produce a fruit, that is beautiful to look at, but if you have ever walked past a fruiting tree that has dropped it's fruits to the ground, you may have experienced the not-so-pleasant aroma from the fruits. Some refer to the smell as smelling like vomit, which can definitely put a damper on one's appetite. In this class we will walk to see some neighborhood ginko trees and gather the fruits and leaves. Betsy will show you how to clean and prepare them for roasting them in a sort of 'Asian street food style' to make a foraged snack that is delicious to enjoy with a beer. I like to describe the roasted nuts as edamame and pistachio had a baby kind of thing.
Betsy will have plastic gloves to protect your hands from the smelly fruit, but no clothespins for your nose! I'll also have some beer and alchohol free drinks to enjoy with our foraged snack!
'Stinko Ginko': Don't turn up your nose at this tasty snack
Bryn Mawr, Minneapolis MN
$35/person which includes the cost of bitters supplies
Time to get a little witch-y with some medicinal roots to make some lovely 'potions' to sip on through the winter. We will discuss roots that are great to gather this time of year and what healing qualities they have to offer us and how to prepare them. Some roots that we will explore are burdock, yellow dock, marshmallow root, elecampane and dandelion root.
Betsy will supply a few recipes for making bitters and cordials with roots and each participant will make a small bottle of bitters to take home.
Witch's Brew: Making elixers with fall foraged roots