Edible Wild Plants and Fungi of Spring

Program Type:

Education, Food/Cooking, Health & Wellness, Nature/Wildlife, Special Event

Age Group:

Children, School Age, Tweens (Ages 8-12), Teens, Adults
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Event Details

As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow.

The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 18 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.