Preserving traditions: Processing & storing your own food & medicine

  • Regular (£205.00)
  • Early Bird (£184.50)
  • Powys Residents (£184.50)
  • Dates: 30 August 2025 / 31 August 2025
  • Duration: 2 days
  • Location: On booking, In Rhayader, Wales, LD6 5PD area
  • Category: Food Preservation Classes
  • Instructors: forager & food preservation expert Szymon (Foragerium), medical herbalist Kim (Handmade Apothecary)
Preserving traditions: Processing & storing your own food & medicine

 


 

  • Dates: 30/31 August
  • Duration: 2 days
  • Location: On booking, In Rhayader, Wales, LD6 5PD area.
  • Cost: £205
  • Inclusions: Lunch, materials, and products to take home
  • Instructors: Forager & food preservation expert Szymon (Foragerium) and medical herbalist Kim (Handmade Apothecary)
  • Focus: Learning traditional methods  of food and medicine preservation including processing vegetables, foraged plants, fungi, and protein-rich foods such as fish, meat and pulses
  • Travel & Accommodation: See Travel & Accommodation tab

Join forager & food preservation expert Szymon & medical herbalist Kim in a 2-day intensive workshop to discover traditional methods of food & medicine preservation. Learn the art of processing veg, foraged plants, fungi and protein-rich foods to store all year round. Taste and try a wide range of items,  make and take home a selection of your own products. 

Lunch is included each day. Vegetarian lunch available, but please note part of the workshop day 1 includes processing meat and fish.

DAY 1 (10 am – 5.30 pm):

Fermentation, pickling, koji, miso, smoking, mushroom preservation techniques. Cooking with ferments. Storage tips and troubleshooting.

DAY 2 (9.30 am – 5 pm):

Turn herbs into Infused oils, balms, tinctures & vinegars and what herbs to use for basic first aid. Storage tips and troubleshooting.

What do I need to bring?

Notebook and pen, 2 x recycled jam jars. Box or bag to carry away your goodies. Bring your own produce to show and tell (optional). Good outdoor clothes and shoes as the area can be muddy.

Itinerary

Break
11:00 AM - 11:15 AM
Introduction and overview of food preservation methods.
10:00 AM - 11:00 AM
Lacto-fermentation, talk and practical skills
11:15 AM - 1:15 PM
Lunch made with fermented and foraged ingredients
1:15 PM - 2:15 PM
Magic of mushrooms
2:15 - 3:15

Koji, miso and mushrooms preservation.

Break
3:15 - 3:30
How to cook with your ferments. Traditional methods and creativity.
3:30 - 5:30
Finish of day 1
5:30 - 5:30
Gathering, drying & storing herbs
9:30 - 11:30
Break
11:30 - 11:45
Infused oils, balms (Oil extraction & preservation of herbs)
11:45 - 12:45
Lunch made with fermented and foraged ingredients
12:45 - 1:45
Infused oils, balms (Oil extraction & preservation of herbs)
1:45 - 2:45
Break
2:45 - 3:00
Tincturing (alcohol & vinegar extraction & preservation of herbs)
3:00 - 5:00
Finish
5:00 - 5:00

Instructors

  • SZYMON_SZYSZCZAKIEWICZ

    Szymon Szyszczakiewicz

    Szymon is a biologist, permaculturist, forager and food preservation expert. Brought up in a self-sufficient family in rural Poland, Szymon learnt his skills at the knees of his elders and became passionate about sharing this knowledge. After completing a BSc in Environmental Biology, he founded the Foragerium in Edinburgh to provide workshops translating hunter-gathering skills into the modern world with minimal impact on the environment. His workshops include wild plant and mushroom foraging and how to process the season’s bounty into ferments, preserve, pickles and smokes. Szymon is a member of the Association of Foragers.

  • KIM_WALKER

    Kim Walker

    Kim trained as a medical herbalist in 2012 before setting up www.handmadeapothecary.co.uk to share her knowledge of botany, foraging and creating herbal remedies. Fascinated by research she went on to gain a PhD in the history of medicine at the Royal Botanic Gardens, Kew. She now works as an author, researcher and teacher at the herbal medicine school www.betonica.co.uk

    Kim is a member of the Association of Foragers.

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FAQ

Please refer to terms and conditions policy for amendments and cancellations: https://foragerium.co.uk/terms-and-conditions.html

We will do our best to create safe and welcoming space and will do our best to give you an alternative food option. However please be aware that we will use a variety of foraged and store bought ingredients and they may contain the following: celery, cereals containing gluten - including wheat, rye, barley and oats, crustaceans - including prawns, crab and lobster, eggs, fish, lupin, milk molluscs - including squid, mussels, cockles, whelks and snails, mustard, nuts, peanuts, sesame seeds, soya beans, sulphur dioxide or sulphites at levels above 10mg per kilogram or per litre.

Please refer to the Travel and Accommodation link in the course description.

We don't plan to serve alcohol. However, we will discuss the importance of ethanol in food preservation and medicine making. Will discuss homebrewing and may sample small amount of produce. Strong ethanol solution will be used for tincture making on day two.