foraged flavours

Foraged Flavours, Fragrance & Fitness

The Course

During the long history of plant medicine in Britain we have repeatedly been conquered or settled by other nations. Each has brought with them different ideas about disease and foreign herbs with them. As a result our use of foreign herbs is substantial.

After an introduction on how these ‘introduced’ herbs have shaped our culinary and medicinal recipes, this course takes a fresh look at our native heritage. We’ll explore how foraged herbs such as elderflower, angelica, juniper and horseradish are coming back into use and discover more unusual herbs such as alehoof and meadowsweet as part of a day looking at how native herbs can be used in unusual ways for flavour, fragrance and medicinal immune, circulatory and nerve support.

The Tutor

Christina Stapley BSc (Hons) MCPP is a retired qualified medical herbalist with a degree in Phytotherapy (plant therapy). She has grown, studied and used over 300 herbs and has written three books on cultivating and using herbs in cookery, fragrant recipes, wines and liqueurs, crafts and home remedies. She has also edited and interpreted a 17th century book of cookery and physic recipes.

Christina now lives in Wiltshire and teaches History of Western Herbal Medicine, Pharmacognosy and Materia Medica for the School of Herbal Medicine.

Participant Information

Please bring with you a pen and paper and suitable clothing footwear as you will spend part of the day outside. The course may take place in an historic building which can be cool, it is advisable to wear warm layers.

Fee & Refreshments

£75 per person, including tuition, teas and coffees. Please let the Museum know in advance of any dietary requirements. The Museum café will be open for lunch or alternatively participants can bring their own packed lunch.

Book course


Thu 18 July 2024






Herbal & Garden