It’s still wintertime and the season is beginning to transition! While a majority of plants are dormant or just beginning to bud at this time of year, one might ponder what wild edibles can be harvested. The temperate forest of the Pacific Northwest allows us to find reliable plants even in the harshest conditions. The wild edibles gathered can be used to make food items that offer ways to absorb nutrients and to enjoy the flavors of the season.

Join Rachael Witt, community herbalist and plant enthusiast, as she takes us into a forest adjacent to the classroom to teach us about the different plants that are available to consume during this colder time of the year. We’ll learn about the abundance of evergreen trees and wild roots through identification and ecological habitat growth. We'll also learn about the ethnobotany and food uses of the selected wild edibles that we respectfully harvest. We'll apply hands-on techniques to make a basic sauerkraut and learn how to use freshly harvested wild edibles to infuse the kraut. The session also will include the creation of a finishing salt with wild edibles. Pre-made food items using wild edibles will be available to sample and recipes will be provided that describe other treats that can be prepared on your own.

·       Date and Time: Saturday, March 5th,  10AM-12PM

·       Location: UW Farm located at the Center for Urban Horticulture (CUH) in Seattle.

The CUH site map and classroom location will be provided in the registration confirmation.

Tuition: $30