Foraging Course Spring - Wild Garlic

Come with us in search of Spring in the beautiful Suffolk landscape of Arger Fen.

Join Wild Food Chef Carl Shillingford and Plantsman Matthew Rooney for a foray around the woods and fields of Arger fen and finish with a wild lunch created in the field kitchen from our foraged finds. Discover wild garlic and spring herbs such as Alexanders, water cress, broom, hogweed, cleavers and cow parsley. Learn how to recognise them and where to find them. Learn how and what to harvest.

In the field kitchen explore how to prepare and cook what we forage to get the taste of the wild into your diet - including the best wild salads, hedgerow pestos, spring soups and more.

Includes all the wild garlic you can pick and goody bag of foraged products and information sheets.