• Stories behind food
• Key preservation techniques
• Healing properties of food

• Knowledge of immune support foods
• Imaginative ways to use seasonal produce
• An understanding of fermentation, dehydration & tonics
• Ferments and tonics to take home

Apples

There are endless strands of folklore associated with apples. In Celtic lore, the apple represented Mother Earth and her abundance. At Lammas gatherings, cider was always drunk and wassailing practised in Britain for centuries. This is the ancient custom of visiting orchards in cider-producing regions and singing to the trees to encourage good crop production. Daphne will show you how to make apple cider vinegar and the myriad of beneficial ways you can use it.

Cabbages

Cabbages have been an integral part of our food culture for over 2,000 years. Coleworts, the wild form of cabbage, were first used as food in prehistoric times. The ancient Greeks cultivated the wild cabbage and developed several varieties. Similarly, the Romans probably introduced cabbage to Britain. Honouring our culinary collaboration with microbes, you will make two incredible cabbage ferments.

Mushrooms

Mushrooms have been used for food, medicine and spiritual enhancement since early times. Mushrooms are the fruiting bodies of some fungi, some are deadly but many of the edible ones are very nutritious. Daphne will show you how to grow shiitake mushrooms from East Asia and the different ways you can preserve them as food and medicine