Date: Saturday, 18th October 2020
Time: 10:30am - 3:30pm
Location: Pigeon Bay waterfront and KoruKai Herb Farm, Banks Peninsula
1 hour from Halswell, Carpooling from Chch is usually possible.
Accommodation options in Pigeon Bay, surrounding bays and Akaroa
Price includes a delicious, healthy and nourishing lunch, an informative booklet and a healing salve.
Availability: In stock
Warning: Last items in stock!
We not only feed our bodies with highly nutritious food that has not been tempered with through breeding techniques to increase shelf life and transportability, but we also feed our soul, reduce stress and reconnect to our primal inner being. For millions of years humans ate what they gathered on a daily basis. That we are removed from growing and foraging our food and are now buying it from a supermarket is only a blink in the timeline of human evolution. Connecting to our roots can have a significant effect on us.
During this foraging tour you will learn about many edible greens that are widespread throughout New Zealand and that can be found in many backyards. Cornelia will explain their nutritional and medicinal value and easy ways to prepare them.
The tour starts at the waterfront in Pigeon Bay at 10:30am. We will walk and forage for spring greens. The low tide at 11:40am enables us to gather some mussels and seaweed.
For lunch we head up to KoruKai Herb Farm and prepare a nutritious foraged lunch.
In the afternoon Cornelia will demonstrate how to make a topical healing salve with wild herbs for wound healing, eczema and dry skin. You will walk away with a handcrafted salve to use at home (value: $18)
10:30am Gathering at Pigeon Bay Waterfront (details via email)
10:35am - 12:30am: Foraging tour to find, identify and gather wild edible and medicinal plants, mussels and seaweed (low tide at 11:40am)
12:30am - 1:30pm: Short drive to KoruKai Herb Farm and preparing lunch together using foraged plants, mussels and seaweed
1:30 - 2:15pm: Lunch
2:15pm - 3:30pm: Demonstration on how to turn wild medicinal plants into a herbal healing salve to aid wound healing
What you get:
- hands on, practical skills & knowledge that you can use in your own life
- identify confidently a range of wild edible and medicinal plants and become empowered to incorporate those into your everyday lifestyle for better health & wellbeing
- booklet containing over 15 wild edible and medicinal plants in detail with images, nutritional and medicinal value and a range of recipes
- delicious and nutritious lunch
- 1x 25g herbal healing salve freshly made at the demonstration (value: $18)
For questions please contact Kai: email@example.com
More about Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.
About KoruKai Herb Farm
On KoruKai Herb Farm we grow over 80 medicinal herbs and turn them into herbal teas, herbal remedies and skin care products. Everything is grown spray-free and organically with an integrated pest and disease management. We grow all our vegetables, eggs, meat and some fruit for the year on the farm and sell surplus to the local community. We measure the nutrient density in our vegetables and herbs with a Brix meter and do soil tests on a regular basis to help us with decision making. We implement permaculture principles wherever possible trying to close the "loop". We have a composting toilet and use water harvesting techniques like swales on contour on our hilly block. We keep Wiltshire sheep, ducks, chickens and weaner pigs. We have a Jersey house cow and transform the milk into butter, cheese and yoghurt.