A Discovery of the Flavors of Foraged Foods in the Pacific NW

 

 

 
 

WILD PLANTS and FORAGED FOODS were once staples. Wise women (and even the occasional man!) knew where and when to gather roots and leaves to nourish diets meager of fresh foods during the long and dark months of northern winters.

Come contemporary times, general knowledge of native plants has been mostly lost. Yet the physical and spiritual craving for connection to the natural world—of which we are all a part—lingers & beckons.

Imagine the world of the Pacific Northwest before Lewis and Clark appear. What would you eat? In the local Salish villages, women gather much of the plant materials; the men the bulk of the protein, much from the sea.

Many of those foods are gathered together for this menu. Here—modernized and reinterpreted—is our Spring Forager’s Dinner. Come and partake of a feast flavored by the wild wood, the timeless sea, and the enduring ingenuity of human-kind spanning the centuries.

Join us for this unique tribute to our wild food heritage, offered just  once a year.

Reserve your place now425-485-5300

 

 

 

 

Hunter. Fisher. Forager. Dinner!

MEET SOME OF OUR

SPRING NATIVE EDIBLE PLANTS

 

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425-485-5300

The Herbfarm

"You can't help but applaud at the end."­    The FINANCIAL TIMES of LONDON

 

The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925