Identification, collection and cooking of wild plants
During a walk, every opportunity is taken to learn more about the main edible and medicinal wild plants of the lowlands. Guided by an experienced mountain guide, the route offers an immersive nature experience and an introduction to wild flora.
Included services
For avid foragers, April is one of the most rewarding times of the year. After the hesitant beginnings of March, vegetation bursts into life. Ground cover, shrubs and trees all produce young shoots, each more delicious than the last, and their use is limited only by the cook’s imagination: soups, salads, omelettes, pestos, fritters – almost anything is possible to delight the taste buds.
During this outing, participants will learn to identify and harvest several plants typical of this season. In a second step, a few simple preparations will be made and enjoyed together at the host’s home.
Practical Information
Conditions / supplements
Equipment to have:
– Mounted shoes with a good profile
– Waterproof and windproof jacket
– Extra warm layer in a backpack
– Gloves, hat and neck warmer
– Hat, sunglasses, and sunscreen
– Tick repellent
– At least 0.5 litre of drink
– Something to eat at lunchtime
– Small knife, board and bags, ideally cloth
– Thin gloves
Meeting place
8:45 at Givrins train station
Time
– Departure: 8.45 am
– Arrival: late afternoon
Language
In french
Media
