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Wild & Cultivated: Sustainable Spring Foods

Date:  May 7th
Time:  10am–4pm
Location:  Jean Marie's Garden
Cost:  $120 + $20 materials fee

Consciously harvesting herbs should be on the forefront of any herbalist’s mind. Join Talia in an open discussion about thoughtful ways to use what nature provides, including tips on growing high quality herbs for the home gardener. The class will include a light hike and the opportunity to discuss plant identification and ethical harvest practices for both wild edibles and medicinals. Season depending, students will work with nettles, dandelion greens, wild lettuces, Douglas fir tips, wild rose, elder flower, wild strawberry or raspberry (if ripe), Oregon grape tips, yerba Buena, and even morels. A lunch of Nature’s bounty will be prepared by the group – including Talia’s famous Douglas Fir Chocolate Torte!

Later Event: June 10
Herbal Wines, Cordials & Elixirs