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.

Coastal Foraging

We pause our rockpool coastal foraging experiences over winter. It’s a season of ecological sensitivity for the intertidal seaweeds along the coastline we usually forage. With the Cape of Storms in full force, there’s a lot of wave-bashing action, stripping the softer seaweeds away, and we love to leave what’s left for the marine life.

But in winter when the seasonal north and west winds pick up, they clear the water through False Bay, and the underwater visibility opens up beautifully. This is when we move from the intertidal zone into the kelp forests. We offer private group free dive and snorkel foraging experiences, guided by an expert ocean team with all gear included. Join us in exploring the magical rainbow underwater world below the tideline.

Come springtime, many seaweed species put out new growth, just like land plants at this time of year. As the months grow warmer and the days get longer, the ocean gardens fill with sea vegetables once again, and by summertime, they’re back at their most nutritionally dense and abundantly growing.

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.

|