Discover the joys and opportunities of cooking with wild plants, a perfect workshop for gardeners who don't want to spend the summer tending a garden, but still want to experience the pleasures of harvesting.
Opportunistic gardeners? This workshop is for you!
A word from Marie-Soleil, founder of SOCCA Cuisine
I grew up with my feet in the fields, eating everything I could get my hands on. From dandelion leaves to clover blossoms, anything I could grab with my chubby little hands, I would gobble up, roots and soil included. The years have passed since then and I have grown up with a growing passion for food. Today, I live in part by cooking for outdoor and wellness enthusiasts, and I am pleased to see the advent of a trend in cooking with plants called weeds.
In fact, I would like to defend what is now pejoratively called a weed. These native plants are adapted and built to survive the climatic and environmental realities of our region. They are denigrated and pushed aside in favour of more exotic plants considered for their good taste or beauty when there is nothing more tasty than beautiful dandelion leaves ;) (Don't worry, I won't make you eat dandelion salad, I'm not a food addict).