A new season of foraging walks

Today I took the first group out for a new season of foraging walks around Daylesford. We identified about thirty-five edible plants and a few mushrooms over a four hour walk.

Half way along we stopped for autumn fruit-and-acorn cake that Meg had baked for this inaugural and lovely crew – current students from the Castlemaine Permaculture Design Course. The cake was made from forest and/or garden ingredients – honey, olive oil, acorns, eggs, plums, peaches, quince, apple and rain water. These ingredients came from our home garden or nearby small businesses (Kyneton olive oil and Daylesford honey). Baking powder was used, but this is optional. (See earlier Artist as Family acorn cake recipe. A video showing how to turn acorns into flour will appear on this site shortly. Also please see my videos for turning hawthorn berries into fruit leathers and making dandelion coffee).

Patrick Jones foraging walks 2013

Students were each given notes that I have compiled that give details and uses for over eighty edible and medicinal plants, mushrooms and some fauna common to temperate Australia.

Walks run every Saturday from April 20, 1-5pm (all weather except for torrential rain). A minimum of six people each walk, $30 per person. For bookings call Daylesford Neighbourhood Centre on 5348 3569 or email. 

I will also travel to your community to take foraging walks. Email me for more information. Minimum of six people required.

Some of the edibles we came across today included mallow, plantain, sow thistle, honey fungus, lomandra, chickweed, watercress, slippery jacks, rosehips, hawthorn berries, acorns, sticky weed (cleavers), clover, gorse, dandelions, hawksbeard, dock, fathen, kangaroo apple, wild fennel, black nightshade, vetch, sheep sorrel, calendula, yarrow, wild radish and rocket.

Thanks to student foragers Felicity, Michael, Rita, Em, Natalie and Grace for making the first walk such a joyous occasion.