Take students outside to pick wild garlic and nettles, then cook with what they’ve foraged, either right there in nature or back in class.
It’s a hands-on way to connect students to where food comes from, spark curiosity, and have fun cooking something they picked themselves and would perhaps normally never eat.
Choose a nearby natural area large enough for students to spread out. Scout the area in advance so that you are sure the plants are there. Make sure you are in an area where wild foraging is allowed.
Inform students that they will go outside, so they can bring proper shoes and clothing.
Split students into small groups, each choosing a simple recipe. To enhance cooperation, work with Interest Groups
To improve responsibility, you can make use of the Team Contract method.
Prepare this activity together: give students responisbility and let them, when possible, bring as many things as they can themselves. Think of ingredients, tools and picnic blankets.
Keep in mind that not every student may be able to bring ingredients or tools, in that case the school should provide the necessary things.
Walk with the students to a nearby natural area.
Explain foraging rules:
Start picking.
Cook and eat, either in nature or in the classroom.
Evaluate the experience. Ask questions as:
You can also evaluate by using the Pros and Cons or Value Compass method.
Foraging Tips
Wild Garlic
Nettles
| Engage | Investigate | Create |