South Texas may be in a drought, but tasty wild edibles are in abundance as the weather begins to warm and the first tender shoots and fruits of spring come into season. Learn how to harvest responsibly and preserve the bounty so that you have local abundance year-round.

CYMERA_20150501_101859This will be a hands-on class to give practical lessons on how to preserve foraged wild edibles from our South/Central Texas area.  We will use local edibles that we hand-harvest prior to the class from our immediate area.  Depending on what we are able to harvest, we may showing preservation methods ranging from dehydration to hot-bath canning to alcohol preservation.

Class Information:

This class will be held at our outdoor campus, in the Kitchen Cottage building.

Class Times: 9 to 2 pm.

Tuition is $50.  Students will go home with at least two preserved wild edible items.

Class Credit: For those completing the Clinical Herbalist or Steward program, this class fulfills one workshop credit.

Classes in this program:  Quick listing for Spring 2016 Related Classes.

Permaculture Concepts Series 1- Introduction to Design, or How to Make Sense of It All, January 9th

Permaculture Concepts Series 2: Gardens and Soils, or How to Create Regenerative Productivity, February 6th

Ethnobotany in the Texas Hill Country. Becoming Bioregional: for Herbalists, Forgagers and Permaculturists, April 23-24th


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