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Harvesting and Cooking Wild Roots & Rhizomes with Gil

November 4, 2017, 10:00 am12:00 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!


November 4, 2017
10:00 am–12:00 pm


Ponzio Campus Center
1411 Ellis Avenue
Ashland, WI United States