Wild Kitchen Cooking Classes

A seasonal series with ForageSF

This year-round series shows you how to develop a nutritive relationship and bake, roast, sauté, ferment and preserve with the edible landscape that grows all around us. Over the course of the year, you’ll learn to identify, properly harvest, and cook with the seasonal wild edibles and medicinals of the Bay Area.

Class focuses on food preparation with harvested bounty: learn to identify, properly harvest, and cook with the wild edibles and medicinals of the Bay Area. Chosen recipes will illustrate extraction and food preservation techniques so you can develop the confidence to incorporate these plants into delicious daily meals.

springtime class

Some of Spring’s greens and flowers that cleanse and energize our systems after a winter of rich food include Miner’s/Indian lettuce, Oxalis, Chickweed, Nettles, Spring onions, Watercress, Mallow, Milk thistle, Nasturtium, Wild radish, Wild geranium, Arugula, Chamomile, Dock, Fir and Pine tips, Milky Oats, Hawthorn blossoms, and Pine pollen, among others.

In the springtime class, we explore the brilliant vibrancy of springtime with herbal allies to help us arise from slumber and meet the spring with vigor. Recipes explored include:

• Vinegar infusion

• Herbal pesto

• Spring green ferments

• Herbal gomasio

• Springtime mead

• And more

Upcoming Classes

March 21 4-7pm & April 11, 2025 4-7pm