Foraging for, and Preserving Edible Native Plants and Their Fruits

Our forests and fields, and even our own landscapes are home to several species of edible plants, many of which are frequently overlooked. Leafy greens, seeds, nuts, tubers and fruits abound in autumn. Learn which ones make good eating and those to avoid. Time will be spent in The Gardens to see some of these plants and to learn how and where they grow. Class participants will engage in making a variety of imaginative jams or jellies and other creations to take home.

Instructor: Fred J. Bess, Horticulturist & Arborist