Foraged Flavours, Fragrance and Fitness
Thursday 18 July 2024
During the long history of plant medicine in Britain we have repeatedly either been conquered or settled by other nations, each bringing different ideas about disease and foreign herbs with them. In our multi-cultural society our use of foreign herbs has become substantial. After an introduction on how introduced herbs have shaped our culinary and medicinal recipes, we will take a fresh look at our native heritage.
Foraged herbs for flavourings and seasonings are returning to cookery through the work of innovative chefs – the use of elderflower, angelica, juniper and horseradish is returning. More unusual herbs such as alehoof and meadowsweet will be added as we look at using native herbs in unusual ways for flavour, fragrance and medicinal immune, circulatory and nerve support.
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Thursday 18 July 2024
During the long history of plant medicine in Britain we have repeatedly either been conquered or settled by other nations, each bringing different ideas about disease and foreign herbs with them. In our multi-cultural society our use of foreign herbs has become substantial. After an introduction on how introduced herbs have shaped our culinary and medicinal recipes, we will take a fresh look at our native heritage.
Foraged herbs for flavourings and seasonings are returning to cookery through the work of innovative chefs – the use of elderflower, angelica, juniper and horseradish is returning. More unusual herbs such as alehoof and meadowsweet will be added as we look at using native herbs in unusual ways for flavour, fragrance and medicinal immune, circulatory and nerve support.
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