This event is being run by Joanne from Incredible Edible.
“As the season for wild garlic is so short it’s great to know how to preserve it for further months.
During this course I’m going to teach you how to make lacto fermented wild garlic. We’ll go through step-by-step process and everyone will take samples home.
The process I’ll teach you can be used to ferment other vegetables too, so this skill will give you long-term benefits.
I’ll also give you instructions on dehydrating, pickling and making wild garlic salts and oils, so we can all make the most of wild garlic throughout the whole year.”