A Tale of Tinctures

Tinctures were first introduced to me in my travelling years in northern England. A fellow man of the roads named Pete had a reputation for working effectively with plant medicines and treating people who lived on the sites where we lived when they went down with coughs, colds and tummy bugs. Pete introduced me to his passion for making simple tinctures and 25 years on I make and use them all the time.

grinding herbs in a pestle and mortar

Preparing a batch of fresh herb for tincturing

Tinctures need not be a mystery, in fact in this blog I am going to tell you all about what they are, why they are useful and I’m generally going to de-mystify them for you, as one of the things that I often get asked is ‘what is a tincture’. Well… tinctures are useful things, I reply!

All living things, including plants, are absolutely jam-packed full of organic chemicals, many of which our amazing body is capable of using in different ways; there are essential nutrients, vitamins, minerals, enzymes that catalyse chemical reactions in our bodies, materials that provide food for the healthy bacteria and fungi that live inside us, compounds that block certain chemical reactions and provide relief from processes such as inflammation, substances that tone up mucous membranes and toughen up tissue, the list goes on and on and on and is in fact huge! Aside from the minerals, all of these compounds are known as ‘organic compounds’ because they contain the basic carbon building blocks of organic life – so the term ‘organic compounds’ has nothing to do with organic agriculture, or the notion that ‘organic things are good’. In this case, organic simply refers to the chemistry of carbon and molecules with a carbon backbone (think ‘carbon based life-forms’).

shelves full of tincture bottles

Tinctures – potent herbal medicines in a compact form

A herbal tincture is a preparation where some of the organic compounds in herbs are ‘extracted’ in a solvent which is usually alcohol in the form of ethanol (brandy, vodka, etc.) but it can also be glycerol (called a ‘glycerite’), or even vinegar, which is a source of the organic solvent ethanoic acid or ‘acetic acid’. What matters here is that we are using various organic solvents to dissolve the organic compounds present and get them into a solution. Depending on the solvent used, as well as its strength or concentration and how much water is also present, different strengths of tinctures with different ranges of medicinal actions can be obtained. Some of the compounds present in plants do not dissolve very well at all in alcohol, so for example if you were keen to create a medicine that used the soothing mucilaginous ingredients found in mallows there would be little point in making a tincture of your mallow roots or leaves in spirit – the soothing slippery substance known as mucilage has a low solubility in ethanol. Once in a solution the dissolved compounds in a tincture become very available to the various chemical processes that happen when we ingest them.

Angelica archangelica

Angelica, Angelica archangelica
used as an anti-microbial / anti-viral, keep the acrid sap off of the skin when preparing

There is less in the way of organic compounds in a few drops of plant tincture than there was in the amount of herb that was used to make it, yet some tinctures behave in ways when we take them that point to their active principles being very readily available to the body. Some tinctures can be quite powerful in their actions; very often with tinctures a little plant goes a long way!

To traditional folk herbalists a tincture is also much more than a chemical based medicine. In European folk belief, it is as if the very souls of the plants come to reside in the tinctures. Tinctures are seen as potions brimming with life forces and even consciousness rather than as the dead chemical medicines that we have come to expect, but that is a whole different story.

There are many methods that can be employed to make tinctures and each of them has its merits and its complications. Tinctures can be made by the slow passage of solvent through a large batch of herb material in the filtration method, and probably the most common method, the ‘weight to volume method’, requires that a given volume of solvent be used to extract the vital ingredients from a given weight of dried herbal material, providing a certain amount of standardisation as regards the process.

However it should be remembered that plants are not standard things. Depending on the weather patterns that year, the strains used, the soil type they are grown in, how many viral and insect attacks they have had to endure already and probably a whole load of other things we aren’t even aware of, plants are not easily standardised.

The most simple tincturing methods use chopped up fresh plant material rather than dried and here I am going to give you the most basic method, often known as ‘The Simplers’ Method’. It is more than adequate for most home use in that it provides very effective tinctures at a low cost and for the minimum amount of effort. Really it is perfect for the kitchen herbalist making remedies at home.

The Simplers’ Method

filtering Rose tincture

Beautiful, delicately perfumed rose-flower tincture
used by the most famous of European plague doctors, Nostrodamus

Firstly, by way of explanation, historically a ‘simpler’ was a person who created medicines from plants, and perhaps minerals too, employing a very small number of plants (often just one) in each medicine. This approach is great for making mild remedies that deal effectively with the symptoms of common ailments and is a thread of tradition within folk herbalism. In contrast, modern holistic practitioners look deeply into the whole life patterns of their patients and prescribe complex regimens of herbs to address deep seated patterns and imbalances.

At their simplest, most basic level, the ‘herbal simples’ include the tinctures made by the simplers’ method and a range of other ‘simple’ pills and potions that are perhaps most effectively used in a similar way to over-the-counter medicines. A fundamental difference that cannot be over-emphasised is that even a single plant may contain hundreds of organic compounds in a state of dynamic electrochemical balance. By contrast most over the counter pharmaceuticals contain one single isolated active ingredient – so in other words there is nothing simple at all about a simple!

Making a Specific Tincture

A simple tincture that uses fresh (non-dried) plant material in a ratio of 1 part by volume of herb to 1 part by volume of solvent (typically brandy) is known as a ‘specific tincture’. I use the abbreviation ‘sp. tinc.’ on my labels to denote this. In practice this produces a tincture that is weaker than 1 part herb to 1 part solvent due to the air spaces in between the chopped plants and the water content of the plants, but for our purposes these tinctures are generally plenty strong enough for use.

Plants that are useful for tincturing using this method include those with a lot of essential oils and other volatile (typically ‘smelly’) compounds as well as a range of other ethanol soluble compounds such as alkaloids and organic acids. It is also suitable for herbs with some water soluble components as brandy or vodka for sale in the UK typically contains 40% alcohol by volume, the remaining 60% being comprised of water.

In the days when alchemical methods dominated the preparation of herbal medicines, the ‘spirit of vine’ (brandy) was highly regarded. Because all fermented plant material eventually produces alcohol, which when fully distilled yields ethanol regardless of which plant you started with, ethanol or ‘pure spirit’ was regarded as the spirit held in common by all plants, in contrast to their soul or essence which bore the characteristics of the individual species and even the individual plant concerned. Using this alchemical terminology the process of tincturing is one of dissolving the soul of the plant concerned in a sea of plant spirit – known as the menstruum. Just as the metal mercury was regarded as the spiritual principle of all metals by the alchemist, so spirit of wine was regarded as the equivalent – a vital source of the spirit of all living plants, also metaphorically described in some mediaeval texts as ‘mercury’.

I digress… for those of you who have followed thus far, here is my version of the simplers’ method, laid bare for you I hope in terms that are simple to understand.

Recipe – Ingredients and some equipment that you need:

  • Herb material containing alcohol and water soluble compounds suitable for tincturing. In practice many but certainly not all herbs.
  • Spirit in the form of brandy, vodka or stronger spirit (‘spyritus’ / ‘everclear’) so long as it is fit for human consumption. Do NOT use rubbing alcohol / isopropyl alcohol as this is poisonous. The spirit should contain at least 40% ethanol by volume (abv) or be at least 80 proof. Stronger alcohol will extract more components but less of the water soluble components producing different characteristics.
  • A clean, sterilised bottle and lid
  • A funnel
  • A clean, thoroughly rinsed tea-towel or muslin cloth
  • An unbleached coffee filter or similar
  • Labels

Step 1) Take a herb that contains useful ethanol soluble and / or water soluble components. Typical herbs that fit the bill are rose flowers, lemon balm, angelica, skullcap, meadowsweet, etc. Avoid herbs that have very strong actions and carry a risk of toxicity like some of the nightshades for example. This method does not give a very clinically accurate dose and you wouldn’t want to run the risk of taking too much of these stronger herbs. According to folk tradition the herb should not be cut down with an iron blade and should not be allowed to touch the ground unless it is a root – make of that what you will – I’ll leave it up to the reader to decide if it has any importance themselves. It is most definitely important however that you use plant material cut at the time of the year when that plant is at its most potent (research) and that the material that you use is not diseased or damaged in any way by pollution.

Step 2) Chop, shred, bruise and dismember the herb using whatever means are available. Stone pestles and mortars can be useful as can rolling pins and perhaps a blender! The purpose of this is to rupture cell walls as well as dramatically increasing the surface area that will be exposed to the solvent. BEWARE though – once cell walls are ruptured, enzymes will be set loose that may catalyse the rapid degradation of your plant material. You will need to work quickly to get this stage complete and to get the plant material (known as the ‘marc’) into the solvent (stage 3) to counteract this as much as possible.

Step 3) Place the chopped, bruised herb material into a washed and sterilised jar so that when pressed down it three-quarter fills the jar. Pour in your spirit a little at a time, whilst stirring the herb about with a small stick or the handle of a wooden spoon, to release any trapped air. This will ensure maximum contact between the spirit and the herb, preventing any of the material from spoiling as ethanol is a very good preservative. Once you cannot fit any more spirit in, ‘podge’ (technical term) the herbs down with your stick / spoon handle so that they fit into the jar in a nice compact way and then top up the fluid so that it covers the herbs by around one centimetre. A little less is ok, this is not a precise science. The objective is to prevent the herbs in the jar from sticking out of the spirit for long periods of time as this could cause them to oxidise and spoil. Place on the lid and tighten.

Elderflowers tincturing in vodka

Elderflowers tincturing in vodka

Step 4) Place the jar somewhere where you will see it a lot. You will need to shake the jar once daily and podge the herbs back down below the spirit each time. If you put the jar on the shelf that is directly in front of you when you eat your breakfast you will remember to do this most days! You will need to allow the tincture to sit, shaking and podging once daily, for one month or roughly one lunar cycle. Leathery or waxy leaved herbs don’t give up their vital compounds so easily and you may need to leave them for longer, perhaps 6 weeks. The same applies to the tougher mushrooms such as the bracket fungi. The tincturing phase works best if you put the jar somewhere at ambient room temperature and with diffuse light. The UV light in daylight will encourage many compounds to dissolve by supplying a little extra energy to the mixture. Too much heat may cause some of the delicate aromatic compounds to be lost or to degrade, so when tincturing, extra heat is not recommended. Equally a cold room may slow down the process too far.

Step 5) After the allotted time has elapsed you will need to ‘press out’ and coarse filter your tincture, prior to bottling. The initial pressing out step involves passing the tincture – marc and menstruum together – into a coarse filter such as a very well rinsed clean tea-towel. The tea towel or similar is used to line a funnel and the tincture material poured slowly through it into a bowl. Once it has finished dripping, the solids can be wrapped in the tea-towel and the whole squeezed and wrung out to remove the rest of the remaining liquid. It will be cloudy and contains lots of small particles so will require further filtering if it is to be stored for long periods.

Filtering off the marc - the solids left in the filter paper

Filtering off the marc – the solids left in the filter paper

Step 6) The cloudy tincture can now be passed through a second filter to remove the fine particulates. An unbleached coffee filter works very well for this, as does a kitchen towel at a push. For maximum shelf life the resulting tincture should be completely clear.

Step 7) Tinctures, once made and filtered, should be stored in tightly stoppered bottles in a cool and dark place. Stored carefully in this way they should remain effective for at least 2 years, perhaps longer, with one or two exceptions.

How to Use a Tincture

Tinctures of the gentler herbs that are commonly used for many complaints can be taken several times per day in doses of between 5 and 30 drops per dose depending on the strength of the tincture and what it is being used to treat. The tincture should always be taken in a little water so as to reduce the alcohol by volume to below 20%. Anything above this tends to be evacuated from the stomach very quickly, hence the need for dilution. Some tinctures, for example tincture of Arnica montana, are traditionally used on the skin rather than internally. If you are doing this it would be a good idea to do a little spot test somewhere first to make sure that you are not allergic to the herb being used. Always do thorough research about the plants that you are working with.

Disclaimer: Everything in this article is provided for your entertainment only. I do not endorse you, the reader, to carry out these practices and if you do then you are doing so at your own risk. I am not responsible for the consequences if you decide to follow the information on this page. Always consume alcohol sensibly and if you take herbs check for any contra-indications that may be damaging to health or interact with other medications first.

 

I hope you have enjoyed reading this article! If you would like to gain some practical experience of working with herbs and of tincturing, you could try one of our herbal weekend courses here, where we will show you everything you need to know to get you started:

Autumn Mushroom Season Update 2015

The 2015 autumn mushroom season is well underway now, with choice chanterelles, porcini, saffron milk caps, chicken of the woods and many other things being found over much of the country. Things in Wiltshire and parts of the south /south west have kicked off pretty early due to the unusually cool and damp summer that we have been having, and if we receive sufficient rain as autumn progresses we could be in for a long mushroom season! It’s a great time to dust off that wicker basket, grab a small kitchen knife and get out there in the woods and fields to do some mushroom hunting

… as I write this I am tucking into a sumptuous omelette of forest mushrooms and preparing this year’s batch of amethyst deceiver vodka (a Russian speciality) after spending much of the past 3 days hunting for and eating gourmet mushrooms.

Omelette in progress

Amethyst deceiver vodka and a collection of wild mushrooms destined to be an omelette!

We have some great courses for you this autumn including the Secret Sunday Mushroom Club (recommended by BBC Countryfile Magazine as a way to learn to pick mushrooms safely) and our extremely popular Gourmet Mushroom Discovery Days with foraging and mushroom tasting that will delight chefs and foragers alike. We are hosting the UK’s first 2 day Medicinal Mushroom Conference in November where some well known authors, foragers, mushroom growers and herbalists (Roger Philips, Matthew Rooney, Fred Gillam, Cristina Cromer) will team up to raise awareness among health care practitioners and the general public about the benefits of medicinal mushrooms. After a short pause to take stock over the middle of winter, we will start 2016 with our Small Game Preparation course and the very popular St. George’s Mushroom Champagne Picnic in early May. We’ve got things happening in Wiltshire, Lincolnshire, Somerset, The New Forest and the Gower in South Wales, as well as leading foraging team building events throughout the autumn – so you are keeping us on our toes!

We’ve just heard that Vegetarian Living Magazine will be running a feature on mushroom foraging this coming October entitled ‘On The Toadstool Trail’ featuring exclusive hints and tips from our very own Fred the Forager (who brings 32 years of mushroom foraging experience to your table), so do look out for that… or you can get an exclusive member’s preview… here

secret sunday Mushroom clun

The Secret Sunday Mushroom Club in action

Starting in mid September – The Secret Sunday Mushroom Club: 18.5 hours of tuition spread over 4 non-consecutive Sundays and over several excellent habitats. Watch the occurrence of mushrooms change as the season progresses and see them at all stages of growth. Includes a guest ticket for one day and 12 months email support with identification. Locations are given out a few days before each meeting to allow time for reconnaissance, ensuring the best chances of success! Click the link for info and dates. Cost: £145.00. Gift vouchersGift Certificates also available.

Available from September through November – Gourmet Mushroom Discovery Days: A day out in the woods encountering choice edible species and some of the most significant poisonous ones. Get to know your death caps, destroying angels, fool’s funnels and deadly webcaps before learning to find the choice species such as ceps, chanterelles, blewits, bay boletes and more, then enjoy your finds with speciality breads and a glass or two of wine in the woods. Click the link for info and dates. Cost £90.00. Gift vouchers also available.

November 14th and 15th – The UK’s First Medicinal Mushrooms Conference: A full weekend discovering the healing potential of medicinal mushrooms, including guided foraging, talks, presentations and demonstrations by Roger Philips (author of “Mushrooms”), Matthew Rooney (the UK’s only bio-dynamic medicinal mushroom cultivator at www.mushroomtable.com), Fred Gillam (Fred the Forager and author of “Poisonous Plants in Great Britain”), Martin Palmer author of “Medicinal Mushrooms – A Clinical Guide”), Cristina Cromer (Medical Herbalist and former lecturer in herbal medicine at the University of Westminster) and Natascha Kenyon (forager and concocter of medicinal potions at The Wild Side of Life). Prices vary on a sliding scale – see conference web page.

preparing turkey tail


Preparation of turkey tail mushroom full spectrum extract, an immune modulator

Saturday March 12th – Small Game Preparation: This one day course will take you through all of the basic skills and knowledge required to prepare small game such as rabbits, pheasant or wood pigeon in the field for food. Not for gratuitous hunters or those who see hunting as sport, this course is designed to equip those who choose to eat meat from the wild with the necessary skills to do so with as little waste as possible, and teach relevant knowledge about hygiene, knife skills, game, roadkill and the law. Cost £85.00. Gift vouchers available.

Starting in April – The Secret Sunday Spring Forager’s Club: 18 hours of tuition spread over 4 non-consecutive Sundays and over several excellent habitats including ancient woodland, chalk grassland and river meadows. Learn to identify, gather and use a wide range of spring foraged ingredients including wonderous wild garlic, tasty burdock shoots, tender hogweed fiddles, crunchy pignuts, citrussy pine candles and more. You will also learn how to avoid Europe’s most poisonous plants. Click the link for info and dates. Cost: £130.00. Gift vouchers available.

Saturday 7th or Sunday 15th May – St. George’s Mushroom Champagne Picnic: The weather should be warming up now and there is nothing nicer than a champagne picnic in the spring sunshine. You will be taught how to seek the delicious St. George’s mushroom effectively, how to identify it beyond any doubt and how to combine it with other spring wild food ingredients to the greatest effect.We will enjoy a foraged dish of super St. George’s and wild herbs in the afternoon along with some glasses of bubbly and sample a range of other sumptuous wild food treats. Cost £85.00.

st george's basket

A basket of delicious St. George’s mushrooms in the spring

Don’t forget our gift vouchers make a wonderful surprise gift for anyone, whether it is for Christmas, someone’s birthday or just for the joy of giving something special to someone you love. I hope to see you all out in a wood or meadow sometime over the coming season, or perhaps next spring picking St. George’s mushrooms. Until then, have a truly wonderful mushroom season, may it be both bountiful and fascinating!

Best Wishes

Fred the Forager / The Wild Side of Life

Wild Side of Life – Spring Newsletter 2015

Hello Wildsiders!

Spring is here and as the soil begins to warm up, things are also warming up in the foraging world. I’m going to tell you about all the exciting things we are up to this year in a moment, and I am also going to share a recipe with you… a simple recipe so good that having just drained my second bowl I am left wanting more! 

Wild garlic, young stinging nettles and the herb known as cleavers are to be found in many many places around the UK at this time of the year, and I am going to tell you in a minute how to make a truly rewarding thick soup using just these three common plants. It is so ‘moreish’ that you will want to go out picking the ingredients every single day!

I’m just pausing for a little more of that soup… One day they will invent a ‘click to taste’ button but right now there is only one way to taste this and that is to go and make it for yourself. Once you have checked out the offerings in this newsletter, scroll down and check out this beautiful recipe… and thanks go to the talented Natascha Kenyon for having created all three bowls full 🙂

First, here are my spring offerings to you from The Wild Side of Life. Click the links to find out more:

SPRING FORAGING

St. George’s Mushroom Champagne Picnic (only a few places left)
We will forage for this beautiful spring mushroom that sometimes grows in HUGE rings, cook it together with other wild foraged ingredients, then enjoy with a glass or two of champagne! Delicious! Happening on the 26th April so book now!

Secret Sunday Spring Forager’s Club (only a few places left) 
An in-depth foraging experience where you will receive 18.5 hours of expert tuition in different habitats over the spring season. Bring a guest along for a feast, and send pictures of the foraging finds you make outside of the course to our private mailing list for identification. Starting in 2 weeks – book now!

Pignuts, Fiddles and Burdock
A special day focusing on finding and cooking these 3 ingredients in imaginative ways… it’s all about the taste and there will be plenty of it as we combine these exciting foods in a multitude of ways! We will also be walking through some stunning scenery on this day and will stop to eat out packed lunches in one of Wiltshire’s remotest spots near an ancient burial chamber of the Marlborough Downs.

Private mentoring in sap tapping and spring wild food cookery is also available, contact me to arrange: Fred@thewildsideoflife.co.uk

HERBALISM WORKSHOPS

Herbal First Aid Weekend 
On this weekend you will learn to identify many useful medicinal plants from the English hedgerows and use them to make between 15 and 20 remedies to treat common ailments that most of us encounter at some time or another. You will take home tinctures, elixirs, teas, electuaries, infused oils, capsules and salves for your own home pharmacy, along with the skills and knowledge to make them again and again.

Winter Remedies Weekend
Many of us tend to suffer a bit in the winter in our temperate climate. Coughs, colds, influenza, chilblains, aches and pains brought on by damp. Lots of conditions are exacerbated by the damp cold of winter and on this weekend you will learn to identify many useful medicinal plants from the English hedgerows and use them to make between 15 and 20 remedies to treat common winter ailments. You will take home cough remedies, immune enhancing mushrooms, anti-inflammatory teas, elixirs, capsules and salves for your own home pharmacy.

UK First Medicinal Mushrooms Conference
A conference held at a 5-star venue in rural Lincolnshire with practical woodland foraging & remedy making, guest speakers include Roger Philips (author of “Mushrooms”), Matthew Rooney (Biodynamic Mushroom Cultivator at ‘Mushroom Table’), Martin Powell (author of “Medicinal Mushrooms – A Clinical Guide”), Cristina Cromer (Medical Herbalist and former Lecturer at the University of Westminster) and Fred Gillam (author of “Poisonous Plants in Great Britain”) and Natascha Kenyon from The Wild Side of Life. Please send an email if you are interested to… Fred@thewildsideoflife.co.uk

BUSHCRAFT & WOODLAND BASED CRAFT COURSES

Family Bushcraft Camping Weekend
A weekend for all the family to learn the basics of camp-craft, putting up a ‘basha’ shelter, purifying your own river water, learning techniques for lighting the cooking fire without matches, making cord from tree bark, and much more. An idyllic woodland clearing with a clean flowing river awaits your adventure.

Ancient Pewter Smithing 
Using the ancient ‘cuttlebone’ technique known to the ancient Greeks and Egyptians, you will be guided through all the processes needed to cast your own item of unique and attractive jewellery in English Pewter. Some say the look of the molten metal in the fire is like a magical window on creation itself – it is certainly a memorable and inspiring experience. We will do this in a small group over a native hardwood charcoal fire. You will take home a beautiful and unique item to cherish forever.

Coracle Making Weekend
Coracles (skin covered, wooden framed, tensioned boats) of differing designs were once widespread on rivers in many parts of the world and originally covered in animal hide. Since the industrial revolution in Britain they have been covered in calico cloth and waterproofed with tar. Still used for salmon fishing, these versatile and fun craft carry a surprising load and can take you to places inaccessible on foot. Make your own and take it home!

Woodcrafts of the European Nomads (flowers, pegs, baskets and more) – details coming very soon, please drop me an email if you are interested… we will be creating hand crafted items in the woods using the centuries old methods of the gypsies and travellers… baskets, clothes pegs, wooden flowers… and sharing Romany stories and cookery around a roaring camp fire! Fred@thewildsideoflife.co.uk

AUTUMN MUSHROOM COURSES

As featured in BBC Countryfile Magazine’s Top 10 UK Foraging Courses

The Secret Sunday Mushroom Club
Acclaimed foraging experience where you will receive 18.5 hours of expert tuition in different habitats focusing on how to locate and identify with confidence most of the best UK edible species. Fred the Forager regularly uses more than 100 species and there will be plenty of advice on how to build you own repertoire safely. Bring a guest along for a feast on the last day and have the finds you make outside of the course identified by sending your pictures to our private mailing list. Places go fast so book early.

Gourmet Mushroom Discovery Days in Wiltshire, The Gower and the New Forest
If you are looking for an exciting and special one day mushroom experience these days are for you. You will be introduced over the course of the day to some of the finer gourmet mushrooms and shown how to spot the poisonous lookalikes. We will cook our finds in the forest at the end of the day. These courses take place in some of the best locations in the region for fungi, and time will be spent discussing how to pick mushrooms sustainably without detriment to future populations. Take home some wonderful memories and feel free to come back for advice when identifying you future finds.

Gift Vouchers

Did you know that you can buy vouchers for mother’s day, birthdays, Christmas day, practically any day you like from my website? If the course voucher you need is not already available on the shop page, all you have to do is email Fred@thewildsideoflife.co.uk and I will prepare one especially for you with your recipients name on it! 

Here is what people have had to say about receiving our vouchers as gifts…

“My Gourmet Mushroom Discovery Day has simply been a wonderful birthday present. When I first received the voucher I wondered what it would be like but I have had an amazing time and have learned so much! I will never look at the woods in the same way again and I even feel confident enough now to go and pick some of the mushrooms for myself!”

“My son bought me a voucher for Mother’s Day for a day’s foraging tuition with The Wild Side of Life. I have had a lot of fun and I never realised just how much tasty food is out there for the picking. I enjoyed my present very much and I would definitely like to go out again, perhaps on one of the courses next time.”

There is a new loyalty referral scheme that you can join too, meaning that you can get your courses for less if you share the joy with someone else – which is a win-win situation. I am going to email everybody about this very soon so if you are one of our subscribers keep an eye out for it in your mailbox.

MEET US AT EVENTS & FESTIVALS IN 2015

We will be attending a number of food and festival events this year so pop in to our stand for a chat and a foraged fruit leather… we love to meet you all! We will be at the Great WIld Food & Chilli Fair at Molden in Essex on June 27th & 28th. The website for this fabulous event is here. As Fred the Forager I will be running workshops in ‘de-mystifying mushroom identification’, ‘tree foods’ and ‘herbal first aid’ as well as giving a talk on Poisonous Plants. You can find out about all of them here, where you can also pre-book your workshop places at this event.

On May 16th watch out for my talk “The Mushroom Forager’s Tales” in The Real Food & Drink Theatre at the Marlborough Food & Drink Festival in Wiltshire. There will be lots of other talks by well known foodies too, so check their web page to find the schedule.

The Wild Side of Life will be providing foraging workshops and medicinal mushroom talks at both the Green Gathering and Heart of the East festivals / gatherings this year, as part of the AVALON RISING programme.

…and now for the recipe, mmmm enjoy 😉 and don’t forget to check out our presence on Facebook and Twitter

Click here for the Wild Garlic, Stinging Nettle and Cleavers Soup Recipe

Best wishes and happy foraging!
Fred the Forager