Wild Things 2026: Forage Scotland's Wild Food & Medicine

This permaculture course, "Wild Things: A Year of Wild Food & Medicine," offers an extensive exploration of edible and medicinal wild plants found in the UK. The program runs for eight months, from March to October 2026, and is available in both fully online and blended formats, with in-person options in Scotland.

The online component features pre-recorded classes and walks released fortnightly, complemented by optional live Zoom sessions on Wednesday evenings. These live sessions are scheduled for March 25th, May 27th, August 26th, and October 28th, from 6:30 PM to 7:30 PM. For those opting for in-person learning, sessions are available in Edinburgh on Friday afternoons, approximately fortnightly, and in Glasgow on Saturdays, roughly monthly, throughout the course duration. The in-person sessions will take place at a herb farm in North West Edinburgh or an allotment in Pollok Park in South West Glasgow.

The course aims to deepen participants' understanding of wild plants by covering several key areas. These include developing an ethical and practical approach to ecological harvesting and low-impact foraging, learning to prepare recipes and practical remedies for home use, and understanding the edible and medicinal properties of common British plants, along with their optimal harvesting times. The curriculum also emphasizes a sensory approach to herbal medicine, introduces basic botany and ecology, and aims to build confidence in identifying common species. Furthermore, it encourages a harmonious relationship with seasonal cycles.

Participants will receive a comprehensive digital handbook titled "40 Herbs By Season of Harvesting, Herbal Action, Body System & Suitable Preparations." The course also provides 15 in-depth herb monographs, which detail plant identification, parts used, edibility and nutrition, constituents, medicinal actions and therapeutics, uses, history and folklore, preparations, and growing and harvesting techniques. Seven virtual herb walks, presented through videos, audio recordings, and photographs, will guide students through the seasons.

Digital classroom sessions cover a wide range of topics, including Botany Basics, an Introduction to Traditional Western Herbalism, Sensory Herbalism, Ecology Basics, Plant Communities, Sustainable Foraging, UK Foraging Law, Spring Tonics, Herbal Actions, a Sensory Approach to Plant Chemistry, Introduction to Seed Saving and Invasive Species, Preserving Autumn Bounty, Foraging in the Dark Months, and Home Medicine Chest Creation.

Practical tutorials are also a significant part of the course, offering hands-on learning in areas such as exploring herb tastes, making spring tonics, identifying edible garden weeds, harvesting, drying, and storing herbs, preparing infusions and decoctions, tincture making, creating herbal infused oils, ointments, salts, raw and cooked herbal syrups, and herbal infused vinegars. To enhance the sensory learning experience, 15 "Mystery" herbs will be mailed to students for tasting.

The course fosters a community learning environment through a dedicated student discussion space, where participants can share recipes, photos, resources, and ask questions. The four seasonal live online discussions (Q&A Zooms) provide additional opportunities for interaction and structured engagement with the course material.

Regarding costs, the online-only option ranges from £375 to £700 on a sliding scale. The in-person options in Edinburgh or Glasgow are priced between £500 and £875, also on a sliding scale. The course website initially displays the highest price point, with discount codes available for those wishing to pay at lower levels of the sliding scale. Permaculture Association members who book in December 2025 or January 2026 will receive a complimentary "Kitchen Herbal Medicine" online course, valued at £75. Additionally, the course is eligible for LANTRA funding through the Next Generation Practical Training Fund, which offers up to £500 towards training for agricultural work in the rural economy.

The course is categorized as a "Special