The first step is to learn about safety. Keep you safe whilst assuring the nature we explore never loses its ability to renew. Therefore, sustainability and identification are prioritised. First, we learn what to forage and what to do with it.
It is possible to forage all year round. There’s undoubtedly less to thrive on during winter, and then it is the best time to study from books and lectures. There are fewer trips available.
From spring to late autumn, there’s so much to find that time runs out before we can see it all, even for the most eager explorer. For this reason, those seeking to become experts cannot accomplish a complete overview in less than two years, minimum.
Regardless of what course or tour you enrolled in, by completing the course, you’ll receive a pdf file with all the information you went through during the course, structured in monographs of the plants/mushrooms/seaweed that you’ve seen. You’ll also have access to a closed group on Facebook where you can access albums of each species. And where you can post your pictures and ask questions. Our Facebook page is constantly updated on all activities available. Alternatively, our calendar of courses and tours can be requested by mail. If you would like to join but can’t find a date that suits you, don’t hesitate to get in touch with us. We also provide activities for schools, companies and private groups.
Choose between individual short courses or course packages. For example, you may want to learn all you can forage during a particular season (spring, summer, autumn or winter) or from a specific area, by the shore or up in the mountains.
In short courses, the focus is stronger on the experience than the amount you learn. We gather what’s available in an area and prepare a nice meal together. Ideal for those who wish to learn a few easily recognisable edibles without spending much time with theory or books.
Sometimes it’s essential to go through theory and more detailed instruction. We offer lectures on gastronomy, nutritional, medicinal and traditional use of edible plants, seaweed and mushrooms in Norway, based on cultural heritage and recent studies in the field. They all occur outdoors, by fire and with some small bite to eat.