Foraging Adventure in Brecon
Discover the wild food spring larder on this forage with Adele Nozedar, author of the beautiful book on foraging The Hedgerow Handbook Recipes, Remedies and Rituals. Adele will lead this foray along the Brecon canal just on the outskirts of the town of Brecon.
Spring foraging is really exciting as the first of the abundance of wild food appears after a long winter. We will look for wild garlic, nettles, cleavers, dandelions, sorrel, red clover, and elderflower to name a few.
After our afternoon of foraging, we will head to Brecon’s hidden gem, The Hours Café and Book Shop, to enjoy a light bite featuring foraged foods. We will talk about the wild foods found on the day and give you lots of ideas and tips on what to do with your edible treats.
4:00 Arrive for welcome tea or coffee
4:15 Dress for the weather and forage
Departing from The Hours, Adele will take you on a guided forage on the Brecon canal
6:15 Head back to the Hours for a light bite and talk
You will head back to the Hours with your finds and enjoy a light bite with foraged treats. Adele will also give lots of tips and recipes ideas on what to do with your foraged finds.
7:30 Day ends.
What’s Included In This Food Adventure ?
- Welcome tea or coffee
- Guided forage walk by Adele Nozedar
- A light bite featuring foraged foods served with your choice of tea or coffee
- Tips and recipes for your foraged finds
Foraging Books & The Hours Bookshop
- You will have the opportunity to buy Adele’s book and have it signed by her
- The Hours is home to a lot of beautiful books, you may purchase books on the day
We hope to find some or all of the following while foraging on the Brecon canal in South Wales;
The leaves of wild garlic are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. More Info…
Urtica dioica, often called common nettle or stinging nettle, is a herbaceous perennial flowering plant. The nettle has a long history of use as a medicine, as a food source and as a source of fibre. More info…
Cleavers are annuals with creeping straggling stems which branch and grow along the ground and over other plants. The leaves and stems of the plant can be cooked as a leaf vegetable if gathered before the fruits appear. More info…
Dandelions are found on all continents and have been gathered for food since prehistory. A perennial plant, its leaves will grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness or sauteed in the same way as spinach.
Dandelion is used as a herbal remedy it has been used in herbal medicine to treat infections, bile and liver problems. More info…
Common sorrel or garden sorrel, often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. More info…
Red clover is commonly used to make a sweet-tasting herbal tea. It is an ingredient in some recipes for essiac tea. Trifolium pratense is used in traditional medicine of India as deobstruent, antispasmodic, expectorant, sedative, anti-inflammatory, and antidermatosis agent. More info…
The flowers of Sambucus nigra are used to produce elderflower cordial. The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms. More info…
Photographs Of Last Adventure In Brecon
Date – Saturday 4 April 2014
Time – 4:00 to 7:00 p.m.
Please bring good outdoor clothes and shoes/boots. Be prepared for all types of weather!
Meeting Point – The Hours Bookshop and Café, 15 Ship Street, Brecon, Wales, LD3 9AD
The Hours Website – www.the-hours.co.uk
Price £45 Adult (13+)
£15.00 Children (12 and under)
Food Adventure Website – www.foodadventure.co.uk
Twitter – @FoodAdventureUK