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Harvesting and Cooking Wild Roots & Rhizomes with Gil
November 4, 2017, 10:00 am–12:00 pm
Did you know young thistle roots can be cooked into a starchy veggie or that cattail rhizomes can be prepared to taste like baked potatoes? In this special hands-on workshop we will learn to identify, harvest, process, and cook some of the best locally available wild rhizomes, tubers, bulbs, and root vegetables. Try your hand at frying wild parsnip, baking cattails, and brewing an earthy chai tea with roasted roots!