Forage and Cook Wild Spring Herbs at This Hands-On Workshop
A Herb Foraging and Cooking Workshop is set to take place at Grevenbroich's Umweltzentrum Schneckenhaus on Saturday, April 11, 2026. The event will guide participants through identifying wild spring herbs, followed by a communal cooking session using freshly gathered ingredients.
The workshop begins at 2:00 PM with a three-hour guided tour, teaching attendees how to recognise native spring herbs and their key features. Sustainable foraging techniques will also be shared, along with insights into the traditional and medicinal uses of the plants.
After the tour, the group will gather in the Bienenhaus to prepare a Wild Herb Soup together. Participants should come dressed for the weather, wearing sturdy shoes, and bring a small basket, a notepad, and a pen. The event is limited to 6–12 people, with registration closing on April 4, 2026. The €59 fee includes food, drinks, and a digital handout summarising the workshop's key points. Anyone with dietary restrictions must inform the organisers at least 14 days in advance.
The workshop offers hands-on experience in foraging and cooking with wild herbs. Those interested must register by April 4, 2026, to secure a place. The fee covers all materials, food, and a take-home guide for future reference.
