Foraging Foray: Using Wild-Edibles in the Kitchen
Join Marissa Jacobs of The Art of Ecology for a 6 week course through Delaware Valley University’s CLR!
What to Expect:
Discover the natural bounty in your own backyard and community in this introductory course to foraging! You will learn how to identify various local plant species, including trees, shrubs, flowers, and fruits, prior to taking a dive into ecosystem connections and foraging etiquette. Then, with that background knowledge, you will explore your community in search of wild-edibles to learn how to prepare and use plants in the kitchen. This course will focus on the benefits of incorporating wild-edibles in our diets, how to identify plants, and creating dishes using in-season flowers and foliage.
Each class will include a lecture portion and a “Plant of the Week” portion, where we shall focus on a plant that is currently available for foraging, as well as it’s benefits and how to utilize it throughout the week. Homework assignments shall be provided to help students practice their newfound skills (but aren’t required to complete).
Please note – while I will mention the role of fungi in the environment and in our diets, we shall NOT be spending time on fungi foraging due to liability. If you have particular mushroom-related questions, please email them to me outside of class time.
Time & Details:
- 6 Weeks: Tuesdays, June 6, 20, & 27; July 11 & 18; August 1
- Each class is virtual, via zoom. Zoom link will be sent in a welcome email to all registrants before the start of the course.
- Things to bring to each class: Note-taking materials, any completed homework assignments (not required)
- Where to Register: www.delval.edu/clr