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Pluck Your Lunch in Frankendael!

Foraging, Urban Herb Walks

Please join me for an urban herb foraging walk in the most beautiful park of Amsterdam Oost!

Park Frankendael (starting from main old entrance)
11:00 – 13:00
Wednesday 29th May
€10 per person (children free and very welcome)
Booking via email (lynn.shore@gmail.com)  or via this events page

Cleavers Kleefkruid

You will learn how to:

  • Ethically and safely forage from city parks, streets and green spaces
  • Identify lots of edible and medicinal plants which are available all over the city.
  • Turn your harvest into tasty food
  • Make simple home remedies
  • Pay back the land that we forage from

 

We will ethically forage some of the plants that we find (in and around the park) and turn them into tasty and nutritious teas and sandwich fillings and more, on the spot. This is my local foraging ground, where I pick something to eat every day. I am passionate about helping people to discover the edible plants growing around them. My 365 Frankendael Project ended a couple of weeks ago – identifying, photographing and writing about Amsterdam herbs each day for a year.

Frankendael Ramsons May

Please note: You don’t have to eat from the wild on this walk but you certainly can if you want to!

 

We can expect to find such tasty, useful treats as:
Lime leaves,
Garlic mustard, Comfrey,
Ground Elder, Dandelion,
Nettle, Wild Geranium,
Japanese knotweed,
Mugwort, Meadowsweet,
Edible trees, shrubs and far far more.
There are hundreds of edible plants around at this time of year.

 

You will receive a useful colour handout with names, photos, uses and folklore of many of the plants we will find on the walk.
I’ll bring along some herbal cake or breadsticks for everyone to try.

Deadnettle Dovenetel Frankendael

 

You don’t need to bring anything along to the walk but if you want to get the most out of it, here are some suggestions:

 

  • Bring along whatever food you like to accompany your herbal harvest.
  • A flask of hot water to make tea and some bread and butter would be useful but not essential.
  • A couple of paper bags to take some leaves and flowers home
  • A small glass jar filled with vodka, to make a tincture – I’ll show you how.
  • A small jar filled with olive oil to set up a herbal infusion.
  • Small notebook, to take a few personal notes and press some leaves, to help you find the plants another time.

 

Come celebrate the edible green gifts that this beautiful city has to offer!

Herb Walk & Pizza – Flevopark to Jeugdland

Foraging, Urban Herb Walks

Thursday 29th August
10.30 – 12.00
Meeting at Buurtuin, Valentijnkade
Cost €10 per child* (parents free), includes an informative handout (in Nederlands & English), organic pizza ( for child and 1 parent), a packet of River of Herbs seedmix and the guided walk.
* for children from same family – 1st child €10, extra children €5 each.

There is no extra charge to enter the Jeugdland playground.
Booking essential as places are limited (and I need to prep the pizza 🙂

This walk is for children and their parents.

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We will meet at 10.30 on Valentijnkade, at the community and nature gardens on the corner of Flevopark (called Buurtuin) and will wander through a short woodland section of the park before returning to Valentijnkade. Then we will walk on to the wonderful children’s farm, adventure playground and kids construction village for pizza (at about 12.00) and then parent supervised play for as long as you wish.

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The children (and parents) will learn how to:

Safely identify, harvest and make use of some easy to find herbs such as Dandelion, Plantain, Chickweed and Deadnettles.

Identify a few common non-toxic plant families and two poisonous plant families.

Create homes for helpful bugs and insects.

Make some useful herbal preparations and fun crafts from plants.

Learn how to grow a small Urban Herb Meadowfor the River of Herbs and join the growing number of Elderberries!

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This fun and informative walk is aimed at 7-12 year olds but children outside of that range are very welcome, with a parent.

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Each child will receive a useful colour handout to reinforce what they experience and learn on the walk.

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I am a school teacher (at the British School of Amsterdam) and an educator of adults and children in the ways of safe urban foraging and plant identification. I run guided walks in different parks and city streets to help others understand and conserve the green life that surround us. Last year I launched the River of Herbs project in Amsterdam.

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If you would more details about this walk then please contact me via lynn.shore@gmail.com or 0627 596930.
To book please click here

May Herbs Sauce

Food, Foraging, Poisonous herbs, , , , ,

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This herb sauce was the result of today’s rainy forage in Frankendael park.

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After a quick chat with the park warden who was chopping up a massive fallen tree, Livvy and I collected a little each of Ground elder (Aegopodium podograria), Wild garlic (Galium ursinum), Wild geranium (Geranium sp), Ground ivy (Glechoma hederaceae) and White deadnettle (Lamium alba).

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I took those herbs (a small handful in all), chopped them, sweated them down in a pan over low heat, with a splash of water for 10 minutes, then added a little blue goats cheese and a desertspoon of sour cream. I them blended it all to a smooth sauce with a hand blender.

The result was very tasty indeed and the balcony harvest Pansies (Viola sp) also went down a treat!

On a less tasty notes: Here is patch of poisonous Lily of the Valley, growing in the park. Just notice how similar the leaves are to those of Wild garlic. The easiest way to distinguish them (apart from the flowers) is that Wild garlic smells very strongly of garlic and Lily of the Valley doesn’t.
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Pop-up City – Tuesday 27th May

Food, Foraging

Pasta impregnanted with wild herbsTo celebrate the fifth birthday of Pop-up City Live, they are hosting The Pop-Up City Live, an experimental event for urban innovators in Amsterdam on Tuesday May 21st where they will bring the blog to life on stage. They have invited me along for a live cooking show with wild veggies and herbs from the sidewalks and parks of Amsterdam. Eleftheria Rosi, one of my apprentices and an awesome wild food cook, will transform my foraged finds into some tastey treats. Whilst that goes on, they will chat to me about urban foraging.

For more info about my foraging part of the evening

For the full line up (The Mobiators, A Physchogeographic tour of Venice, Qion, Saskia de Coster, The Deer Friends… …)
.
For tickets (6 Euro in advance, 8 Euro at the door – if available)It is nearly sold out. Please contact via the link for tickets (don’t email me, I don’t have any).

We Plucked Our Lunch!

Foraging, Urban Herb Walks

Thank you very much to everyone who joined me for a lunchtime forage in Frankendael Park on Sunday 12th May. It was so nice to meet new faces and to welcome back several previous urban herb walkers.

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Miraculously it didn’t rain a drop throughout the two hour walk. But as expected, we found lots of beautiful herbs, many edible and tasty. Here is pungent Wild Garlic (Allium ursinum) Daslook.

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And bold, beautiful, bitter Burdock (Arctium lappa) Grote Klis, in a stand of potential urinary tonic Pennsylvania Pellitory, with a sprig of parsley scented Ground Elder (Aegopodium podograria ) Zevenblad in the left of the photo.
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We also found some poisonous plants, to be known and avoided by foragers, like this patch of Dog’s Mercury (Mercurialis perennis) Bosbingelkruid. This unassuming little pointy leaved plant with delicate spikes of tiny flowers, is a member of the super toxic Euphorbia family (Wolfsmelkfamilie). In this photo (below), the Dog’s Mercury is mixed in with a little flowering Wild Garlic. Another reason why thoughtfully plucking one leaf at a time is a useful idea…

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We talked about the Carrot family, with it’s crazy mix of tasty members such as Ground Elder, Fennel and Angelica (Angelica archangelica) Grotengelwortel, as well as deadly Poison Hemlock (Conium maculatum), Gevlekte scheerling Hemlock Waterdroplet (Oenanthe crocata) and Fool’s Parsley (Aethusa cynapium). All of these and more are found throughout Amsterdam. It is vitally important that foragers know how to identify plants such as these. A good field guide and taking walks with experienced foragers helps people to gradually build up their wild plant knowledge – plant by plant.

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On a lighter note, we spread my three-day Dandelion and Burdock Honey onto Mugwort bread swirls, ate Lime leaves (Tilia europa) Linden, tasted Blackberry bush leaves, Horehound foliage, Meadowsweet (Filpendula ulmaria) Moerasspirea, White Deadnettle (Lamium alba) Dovenetel (above) and lots of other incredible plants.

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We learned how to prodding around with a chopstick can help make a good tincture, how honey often makes a great herbal carrier and is a remedy for many ailments. And, how a fairly damp day like yesterday, is not ideal for setting up a cold oil infusion.

I spoke about how to pay a little back to the land we forage from, by simple gestures such as tidying up, to longer term projects such as growing little Elder shrubs.

I always love showing people the plants and had such a great time with you all. Thanks again!

On Tuesday evening (21st May), I’ll be taking foraged plants to the Ready Stay Cook section of Pop-Up Amsterdam Live. It would be great to see some of you there.

My next guided foraging walks are on Sunday 26th May in Westerpark and Wednesday 29th May in Park Frankendael.

Urban Dandelion and Burdock

Foraging, Potions, Wild herbs,

Europe is awash with roaring Dandelions at the moment. They are standing proud and showing their wooly faces in parks, along roadsides, in fields and hedgerows. They also grow happily on my roof (and from there I harvest its leaves and roots) .

I love the taste of Dandelion and Burdock syrup, especially when mixed with water and drunk in the summer sunshine. Not many flavours remind me so fondly of my English childhood. But to make Dandelion and Burdock syrup, the roots of Burdock and leaves of Dandelion should be collected and boiled up with sugar water. I don’t use using sugar unless there is no other option and I don’t dig up Burdock roots. Roots tend to concentrate toxins, they are tough to dig up, fellow park visitors may pounce on me and tell me to stop and most of all, I’d like the plants to grow to maturity so that I may harvest the seeds and leaves.

Regarding the Dandelion leaves, I don’t ever harvest them in quantity from Amsterdam public spaces. They live on the plants for a long time, they get walked on and everything else you may like to think of happens on them, whereas the flowers are far more transient. I can more easily see if they are dirty, they only stay on the plant for a short time so are less open to pollution and I just love the sight of them in a jar of honey! Having said this, harvesting herbs from ground level in public spaces is always a bit of a risk, pollution is everywhere. But with syrups, a small amount is consumed in one go, the use of honey kills many bugs naturally and I feel that the benefits far outweigh the concerns. But that’s just me perhaps!

My version of Dandelion and Burdock simply requires honey, 20-30 fresh Dandelion flowers and a small Burdock leaf. That’s all. It has all the medicinal properties that Dandelion and Burdock plants offer, it is quick to make, tastes deliciously bitter-sweet and it keeps well.

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How to make Urban Dandelion and Burdock Syrup

1. Harvest 20-30 clean, fresh and lively Dandelion heads from a clean area.
Harvest one young, equally vibrant Burdock leaf from a super-healthy looking plant.

2. Place your harvest on a clean white surface for about an hour, to allow any resident bugs time to crawl away.

3. Tear up the Burdock leaf and layer dandelion heads and burdock leaf in a medium sized (250ml) jam jar.

4. As you layer the herb, carefully spoon in runny honey. Poke around a little with a clean chopstick so that air bubbles are released.

5. Continue to layer herb, spoon in honey and prod with the chopstick until the jar is full.

6. Check for obvious air bubbles and prod some more. Top up with honey (right to the lid) and secure with a well fitting lid.

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7. Leave to stand and infuse for at least three days.

8. Use as it is, as a toast spread or strain (or not) and use as a syrup base for refreshing summer drinks.

Bitter-sweet yum! It taste’s of the English summers of my childhood. We’ll try it on the Pluck Your Lunch! forage this Sunday

Pluck Your Lunch in Westerpark!

Foraging, Urban Herb Walks, ,

THIS WALK IS NOW FULLY BOOKED
Please join me for an urban herb foraging walk in Westerpark!

Westerpark (exact meeting point to be arranged)magnolia westerpark liberation day 2013
Sunday 26th May 2013
11:00 – 13:00
€10 per person (children free and very welcome)
Booking via email (lynn.shore@gmail.com) or this link
You will learn how to:

  • Ethically and safely forage from city parks, streets and green spaces
  • Identify lots of edible and medicinal plants which are available all over the city.
  • Turn your harvest into tasty food
  • Make simple home remedies
  • Pay back the land that we forager from

 

We will ethically forage some of the plants that we find and turn them into tasty and nutritious teas and sandwich fillings and more, on the spot.  I am passionate about helping people to discover the edible plants growing around them. My 365 ended a few weeks ago – identifying, photographing and writing about Amsterdam herbs each day for a year.

Please note: You don’t have to eat from the wild on this walk but you certainly can if you want to!

We can expect to find such tasty, useful treats as:Mayday Hawthorn 2012
Lime leaves, Hawthorn flowers,
Garlic mustard, Comfrey,
Ground Elder, Dandelion,
Nettle, Magnolia petals,
Mugwort, Self heal,
Edible tree buds and far far more.
There are hundreds of edible plants around at this time of year.

You will receive a useful colour handout with names, photos, uses and folklore of many of the plants we will find on the walk.
I’ll bring along some herbal cake or breadsticks for everyone to try.

russian comfrey frankendael

You don’t need to bring anything along to the walk but if you want to get the most out of it, here are some suggestions:

  • Bring along whatever food you like to accompany your herbal harvest.
  • A flask of hot water to make tea and some bread and butter would be useful but not essential.
  • A couple of paper bags to take some leaves and flowers home
  • A small glass jar filled with vodka, to make a tincture – I’ll show you how.
  • A small jar filled with olive oil to set up a herbal infusion.
  • Small notebook, to take a few personal notes and press some leaves, to help you find the plants another time.

Come celebrate the edible green gifts that this beautiful city has to offer!

 

 

 

Herb and Strawberry Tower

Growing herbs, , , , ,

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Here’s my latest rooftop planting creation: A simple tower of three plastic plant pots, packed with plenty of molehill soil and organic compost.

The plants used are babies from those we grow already on the roof, except the tiny Wormwood, which I found growing in between street pavers. I planted a mixture of Strawberries, Wormwood, Lady’s Mantle, Strawberry scented Mint, Sedum reflexum and Yarrow. All of these plants are edible and most have medicinal properties as you will see from the links.

This is a simple way to plant vertically, creating herb habitats offering areas of relative shade and wind shelter, little space for weed seeds to settle and it is easy to tend – all very handy on a small plot.

I’ll see how these plants fair and will no doubt add or substitute others as time goes on. It’s my equivalent of a premaculture herb spiral, something I covet but just don’t have space for at home.

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Here’s the beautiful (and enormous) Strawberry tower at Jeugdland in Amsterdam Oost. I wrote about it last year. Now that would make a fabulous herb tower!

May Bowl

Blog, , ,

Tomorrow is May Day or Beltane and a wonderful time to celebrate fertility, growth and development.

My balcony moon garden is growing beautifully and today was the day to harvest a few flowering tops of a lovely scented herb, which now grows there – Galium odoratum. It is the plant with frothy white flowers, growing up the railings at the back left of the photo. It usually grows in woodland and is a native perennial. Sweet Woodruff is a close relative of Cleavers (Galium aparine) and can easily be mistaken for it. No great harm in that confusion if making May Bowl, both are edible and useful. Cleavers is far more common in Amsterdam. I do find Sweet Woodruff in park Frankendael but it is not very widespread so that is the reason for buying this plant from the local garden centre. Other herbs could be used in place of Sweet Woodruff but I think that this is the best – it simply smells of verdant spring!

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Here’s the May Bowl recipe I am using Galium odoratum for. It is basically a cold 24 hour herbal wine infusion and it tastes delicious. For more recipes and information about May Day country lore, please see this post.

May Bowl
Woodruff (Gallium odoratum) – one handful per bottle of wine, finely chopped.
Add to white wine.
As a pinch of lemon rind if you have any to hand.
Leave with lid/cork on for 24 hours at room temperature, to allow the herb time to infuse in the bottle.
Strain.
Drink with friends for a merry May Day – tomorrow!

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Frank suggested this wine, made from the Grillo grape because it is “neutral with the potential to become fragrant”. I’ll take his word for it and it does smell and taste great!