Foraging Courses

Our relationship with nature has never been more disconnected than it is right now, and here at Bristol Greens we are acutely aware how many people struggle physically and mentally with the reality that we live in. Nature offers us ingredients that are tastier, healthier and more sustainable than produce that you can buy at the supermarket, so we include foraged food in our baskets, or ‘weeds’ as you might rather call them! Things like marsh samphire, wild salad bags, fungi, nuts, hogweeed shoots, seaweed, sea buckthorn berries, wild fruit and berries, sea spinach and wild spices.  

Weeds, by definition, are tenacious, hardy and propagate easily when given the slightest opportunity. Interestingly, weeds have a far higher concentration of phytonutrients compared to cultivated fruit and vegetables. Phytonutrients are the arsenal of chemicals that plants make to fend off insects, disease, damaging ultraviolet light, bad weather and browsing animals, and hence why they are such successful plants. These phytochemicals are really good for OUR health too, so if you’re eating weeds you're eating a wild superfood! The trouble is that food that contains more phytonutrients tend to be more bitter, not sweet, and agriculture has been about breeding away bitterness and selecting for sweet. So as a result, the more ‘palatable’ a vegetable becomes, the less healthy it is for us. Here at Bristol Greens as well as being passionate about foraging we love cooking too, and share all our favourite recipes so that even the fussiest eater will be converted!  

We hope you enjoy the wild produce and hope that it may inspire you to start foraging yourself. We want to share our knowledge so you can forage safely and so will running foraging workshops as we strongly believe foraging is a skill that we should all have to  connect us with our ancestors, with nature and with the food we are eating. We will be starting foraging workshops in April 2023 so please watch this space for details on how to book.