The ‘rising’ sap of the silver birch (Betula pendula) is indicative of the ascending energies of the spring season that bring returning life to our woodlands. It is a time of new beginnings; the transition from the cold winter to spring.

Each year we tap the trees in our local woods to extract this tasty sap and this year we are inviting you to join us to learn this long-held tradition.

With internationally renowned forager Miles Irving as your guide, you will experience this ancient practice first-hand and learn the practical skills necessary to safely and sustainably tap trees in your own wild areas.

As part of this course, you will take home a birch sap tapping kit and a freshly tapped bottle of sap for further experimentation.

Back at Forager home base, you will further explore the wonderful world of birch sap through different preservation processes such as fermentation and the production of birch syrup; a rare commodity.

We will draw upon historical uses from various regions of the world and our own research to uncover how this drink has been - and can be - utilised.

You will discover with us the complexity and deliciousness of wild flavours, the culinary potential of birch sap and leave with the skills necessary to further explore this untapped world.

Course outline:

- Learning the technique of tapping birch sap trees in the woods

- Experimenting with different processes from around the world and from our own research

- Learning how to use fresh sap as a culinary ingredient

- The process of making birch syrup and fermenting birch sap to extract different flavours

- Participants will leave with a bottle of freshly tapped sap and a birch sap tapping kit

Saturday 30th March 2019

Details: 10am - 3pm  |  £90  |  Meeting in a woods in Kent (revealed closer to the date)

About Miles Irving

Foraging expert Miles Irving has been writing, speaking and teaching on the topic of wild food for over fifteen years. His book The Forager Handbook was published by Ebury Press in 2009 and is considered to be one of the 'must-haves' for budding and experienced foragers alike.

He is the founder and director of Forager Ltd, and the host of the WorldWild Podcast connecting foragers, foodies, and philosophers from around the world. His travels in the world of wild food and in search of further knowledge have taken him to the depths of the Brazilian Amazon and the outback with indigenous communities in Australia.

Miles has led foraging workshops at Kew Gardens, the MAD symposium (organised by NOMA in Denmark) and for many of the top restaurants across the country (Dinner by Heston, Hix group, Restaurant Flat Three to name a few). He has been featured in the BBC 4 Food Programme, The Telegraph, Guardian Food Monthly, The Financial Times, at the Biohacker Summit, and is regularly sought out for his wisdom on a wide range of current ecological issues pertaining to our place as humans in the wild and the emerging future of food production and supply.