This workshop focuses on introducing wild edible plants and mushrooms into the culinary repertoire. Participants will learn to prepare unconventional dishes using foraged ingredients from local environments, including spreads, spring rolls, and seasoned salts.
The workshop "Dzika kuchnia wczesną wiosną" (Wild Kitchen in Early Spring) is part of the "Praktyczna Szkoła Ekologii Łazienek Królewskich" (Practical School of Ecology of the Royal Łazienki) series. It aims to teach participants how to introduce wild plants and mushrooms into their diet, following the growing trend among renowned chefs. The session will explore interesting culinary specimens found in forests, parks, and meadows during early spring.
During the workshop, attendees will collaborate to prepare a "wild feast," learning specific recipes for a bread spread made from weeds, wild spring rolls, and edible wild plant-infused herbal salt. The workshop is led by Małgorzata Ruszkowska, a co-founder of Mead Ladies, author of books on wild edible plants, and an experienced instructor in practical botany, including wild cuisine, fermentation, natural cosmetics, and dyeing.