As spring breathes new life into the landscape, join us for a day of discovery among Charnwood’s woodlands and meadows. The Spring Foraging Course is the perfect way to explore the edible and medicinal plants, trees, and fungi that emerge as nature awakens.
What to Expect
During spring, you may still spot a few hardy winter fungi, but the focus shifts to fresh new greens, shoots, and flowers bursting into life. We’ll explore how to identify and use these wild ingredients safely and sustainably, learning their culinary and traditional medicinal uses.
You won’t be collecting food to eat on the day — instead, we’ll provide fresh, pre-washed samples for you to examine, taste, and learn from. To complement these, you’ll also enjoy a selection of wild-inspired treats prepared in advance: from seasonal cordials and jams to wines, chocolates, and syrups, all made with foraged ingredients.
Look at our past events to see what to expect or read our testimonials.
What You’ll Learn
-
Safe and responsible foraging principles
-
Laws and permissions around wild harvesting
-
Identification of edible and toxic lookalikes
-
Tips on preserving and using wild ingredients at home
This hands-on session focuses on building confidence and knowledge, not collecting. You’ll leave knowing what to look for in your local area and how to enjoy wild foods respectfully and safely.
Who It’s For
Perfect for nature lovers, food enthusiasts, and anyone curious about wild plants and fungi, this relaxed, educational experience offers a gentle introduction to foraging in spring. No prior experience is needed — just curiosity and suitable outdoor clothing.
Important Details
-
Suitable for adults and older children
-
The event location will be confirmed closer to the date (depending on seasonal conditions)
-
Please dress for the weather and bring an open mind for learning!
Join Us This Spring
Discover the joy of connecting with nature as the first edible greens of the year appear. Learn how to identify, use, and appreciate the wild abundance around you — from woodland fungi to the vibrant flavours of spring plants.
