As part of the Edinburgh Science Festival, Aarti and I went to a foraging workshop and breakfast this past weekend – completely her idea but I enjoyed it immensely.
Originally, I was not so keen on having such an early start on a Saturday morning, but as I started to wake up a bit more I began to get more into it. The event was at the Edinburgh Botanical Garden. A foraging expert and a local botanist toured us around while pointing out edible plants along the way and giving us some pointers about how to identify them in the wild and also how you’d prepare some of these things in your own kitchen.
I guess the event was pretty popular because there were more than 60 people there by my count. They broke it up into two groups to make the logistics a bit easier.
The forager who showed our group around was named Miles Irving, he’s the author of A Foragers Handbook and has supplied some London restaurants with foraged food.
I was interested to hear him explain about how much of his plant knowledge is self taught. I don’t have much experience with botany, but I think it would be difficult to learn so much of that on your own – especially since misidentifying something could make you really sick. There was a botanist also who seemed to know the Botanics really well; he also knew the latin names for most everything which was slightly intimidating but I felt like we were in good hands.
I don’t think I’d want to forage for all of my meals, but you can see that there are some definite health benefits to such a lifestyle. I find it very easy to recognize that foragers consume a far greater variety of nutrients and have a more protein rich diet than the average person.
A lot of that local plant knowledge is a mystery, and its refreshing to see a few people trying to reintroduce us to those foods that were a dietary staple for such a long time but had been largely forgotten since we all started going to Tesco’s.
Probably the most memorable thing was the birch tree which had been tapped a couple days before the event. Apparently, there is only a few weeks out of the year when you can tap one (usually end of March, early April) but during that time they can produce huge quantities of sap. I can’t remember exactly what they planned to make with it, but I think they said the plan was to make syrup or honey or something like that. I remember a couple Maple Syrup commercials that showed them tapping the Maple trees in Quebec, but I never realized there was such a small window of time for this to happen.
The breakfast that followed was really nice but Aarti and I felt a little bit jipped because they ran out of muffins before we got to the buffet. They had these venison sausages from a butcher in Portobello that were incredible and there was also porridge served with wild berries, an egg pot with mushrooms and some special potato cake with herbs. All made at least partially with foraged ingredients.
Wright After Reading 