During the day we held a couple ‘taste and touch guided tours’ in the sensory garden with adults and children.
To taste: several thymes, sage, tarragon, parsley and fennel seeds.
To smell: The uplifting scent of the geranium (kind donation from Liz Gill). The surprising aroma of the curry plant.
To feel: The soft lambs ear leaves and feathery achillea leaves, the silky artemisia powis castle.
We admired the stature and seeds of the sunflowers.
Wild food guided tour with safety guidelines
We walked across the field and observed dandelions (Taraxacum officinale) and plantain (Plantago major) along the pathway.
We continued to the woodland edge and discussed the difference between deadly Hemlock (not found in this park) and the delicious cow parsley (Anthriscus sylvestris), which is prevalent and with low growing foliage during the cooler time of the year. Garlic mustard / Jack by the hedge (Alliaria petiolata), hawthorn (Crataegus monogyna), chickweed (Stellaris media) were also studied.
In the woods we saw stinging nettles (Urticae dioica) and burdock (Arctium).
At the end by Glendale’s entrance, we observed young Shaggy Inkcap mushrooms (Coprinus comatus) growing in the grass, which when older yield a black ink-like liquid, suitable for painting!
Plus a Ganoderma fungus close to the old tea hut building.
We completed our day with a / Our day culminated / in a wild food feast made and prepared by Effat Batul, who set up our ‘sofre’ picnic style tablecloth on the grass to sit around.
Forest feast gourmet salad menu
Buckwheat, sunflower seed and chickweed pâté served with Beetroot, marrow and tomato salad.
Date, apple and ginger and apple dessert with Fresh Rose hip jelly was Served on avocado tree leaves and eaten with wooden cutlery.
Art: Our colourful, striped stems from the Tree Spinach plant found new delight used in decorative mobiles.
We are looking forward to organising a new winter session for more visitors to enjoy the garden.
Theresa Webb (Kitchenbuddy)