Facilitator: Daphne Lambert
Event time: Thu 13th May 2021 at 7:00pm - Thu 27th May 2021 at 8:00pm
Green is the colour of spring. At this time of year, the upward moving energy encourages shoots of vibrant green energy to burst through the soil. Gather round the kitchen table to celebrate chlorophyll rich plants like nettles, wild garlic and dandelion. They are packed full of restorative nourishment and can enrich your life with their medicinal properties and culinary delights.
Over three online sessions, Daphne will explore with you the health benefits of wild garlic, nettle and dandelion, dip into their folklore and share recipes.
At a Glance
- Learn the health giving benefits of familiar spring plant
- Discover traditional methods of preserving food to store in the larder
- Deepen your connection to the natural world
Participants will gain
- A taste of medicinal spring plants
- Shared knowledge of supporting health
- New culinary skills and ideas
Whilst these plants may be gathered from the garden, for many they are some of the first spring plants to be foraged. This connects us to our wider environment as well as being about food and medicine.
Learn how to harness the restorative properties of these plants and experience making simple nourishing foods and drinks like nettle & rye sourdough bread, wild garlic ferment & dandelion tonic a true celebration of spring harvests.
Time & Date
Thursdays, 18:30-20:00 BST
Session 1: May 13th Wild garlic
Session 2: May 20th Nettles
Session 3: May 27th Dandelion
The course will be held in real time with the tutor via the Zoom platform. Sign up to this platform is free. You will need a laptop, computer, tablet or a smartphone – with an in-built camera and microphone – and a reliable internet connection. We will provide more information and joining instructions in advance of the first session.
Recordings will be available for 30 days after course close as a way to support all participants in receiving the information.
For session 1, please bring:
A very large bunch of wild garlic, a 500ml kilner jar, salt and a bowl big enough to hold the wild garlic.
If there is no wild garlic for you to get your hands on, please bring a big bowl of spinach and a head of garlic.
Sale ends on 13th May at 5:30pm
Daphne Lambert is a nutritionist, chef, organic gardener and author, who has cooked, studied, taught & written about food all her adult life. She was the chef and co-owner of the first organic restaurant and eco hotel on the Welsh - Hereford borders for over 30 years.
Daphne is the founding member and director of the Greencuisine Trust, where she works to lower the impact our food choices have on the environment.
Daphne has extensive knowledge on how to choose the right foods to live well. Her lifelong commitment to healthy food, healthy people, healthy planet has made her an authority on creating an incredible ethical, nutritionally balanced, plant rich diet.