Back to All Events

Cooking with Spring Greens and Wild Plants

The month of May in Maine, brings forth an abundance of nutrient dense wild plants. These plants have long been used for not only their great flavor, but also a host of nutritional properties that they possess.

In this class, you will learn to properly identify, harvest, and prepare and preserve a variety of foods including nettles, lambs quarter, Japanese knotweed, and more. 

This class is taught by Chef Frank Giglio, and includes a delightfully nutritious lunch. Located at Three Lily Farm in Thorndike, exact location provided upon signup. 

$50 includes class and lunch.