The first plants to appear after the winter are often edible wild greens and flowers. Commonly referred to as “spring tonics,” these nutritious plants help to cleanse the body for the year ahead. We use many spring tonics in herbal medicine-making and whole foods cooking. In this workshop, you will learn to gather shoots, blooms, and greens to make wild greens salad, edible flower fritters, wild onion butter, and more.

What you might expect to see: violet, dandelion, chickweed, ground ivy, plantain, creasy greens, Sochan, wild onion, poke, honeysuckle, and greenbrier

Please email wildcraftkitchenga@gmail.com for all inquiries.