Seasonal Offerings
At Veld and Sea, we follow the seasons and cycles of nature, tracking the wild, edible abundance that grows around us at specific times throughout the year.
On land, at sea, in forests and mountains, there is flavour, food and medicine all around us, we just have to learn how to recognise it, open our senses and reconnect to nature’s rhythms.
To know what is edible and what is poisonous, how to identify it, to learn what part of the plant to harvest, and how to prepare your foraged ingredients are all important and valuable lessons in sustainable and responsible foraging.
Tracking The Edible Landscape
Summer
In Summer, from November to March, when the spring tides reveal the bounty of the intertidal rock pools, we head to the beach for coastal foraging. Spring tides are dependent on new or full moons and coastal foraging can only take place in the morning over a few days in a month. Learn about underwater ingredients like seaweeds and molluscs.
Winter
In Winter, from June to August, the rains bring life and greenery after the intense summer sun. During this season, we explore the mountainside and Veld and Sea gardens for winter land foraging. Learn about edible weeds, wild herbs, indigenous veg and fynbos aromatics.
Autumn
In Autumn, from April to June, during the intersection of summer and winter, it’s a delicious time on land. When the conditions are favourable, with enough early rain and remaining summer warmth, we head to the forests and veld to gather the earthy and grounding flavours of autumn. Learn about wild mushrooms, chestnuts and acorns.
Spring
In Spring, from September to November, we celebrate with vibrant blooms and blossoms that decorate the landscape. Enjoy creating with nature’s colour palette, pick flowers, make your own flower crowns and discover how to use flowers in your pantry. Learn about edible flowers.