Thursday 26th March Nurture in Nature

This week at Nurture in Nature we we embraced foraging edible spring plants. We collected wild garlic, nettle and cleavers. From the cleavers we made a refreshing spring tonic drink and with the wild garlic and nettles we made a delicious pesto.

Using sweet chestnut wood, we saw and drilled to make Viking knitting reels and then used these to braid intricate friendship bracelets. It was very mindful and meditative to sit around the fire, chatting and crafting together.