Unknown treasures hide in our forests that remain unnoticed!
Strolling through the remains of a stone gate that leads to the enchanting forest of Ceré-la-Ronde (Indre-et-Loire), holds a "spellbinding charm" according to Amandine Lebert, welcoming 11 attendees to her "Pick and Bite" workshop. This allure lies in abandoning the sterile aisles of supermarkets, in favor of the hunt for edible wild plants instead. For a mid-April afternoon, Amandine, a seasoned forager from the Cher valley, will guide men (only two) and women on plant recognition, harvesting, and cooking. She inquires about their existing knowledge. "I've got nettles and dandelions down, but that's about it," concedes Shirley (the attendees wish to remain anonymous). Fabrice also identifies dandelions, but the golden pompoms are yet to be on his plate. His rabbits graciously savor them instead. Elsa already nibbles on "the little things," but seeks to bolster her limited knowledge.
Embarking on our forest trail, our intrepid crew encounters their first edible plant: the common hogweed (Heracleum sphondylium). Amandine neatly chops this hairy plant with leaves made of several leaflets and a gutter-shaped petiole, ever so slightly red, which she likens to a "slide for fairies.” Another find within reach: the barren strawberry, whose tip resembles an asparagus. The forager reveals its local nickname, “the herb of beaten women,” due to the effectiveness of its root on bruises. The budding foragers take notes, snap photos, or sketch the plants, and even touch them.
Amandine Lebert established L'Herbandine over a decade ago. A sizeable chunk of her endeavor revolves around the gathering and cultivation of fresh plants, producing condiments, and hosting nature enthusiasts. "Early on, it was mostly folks adopting a self-sufficient food strategy signing up," she explains. "Since the Covid crisis, the general public has hopped aboard." This hobby gains steam, with the subset of wild edible plant foraging workshops on the Wecandoo platform climbing from 8 to 68 between 2021 and mid-2025. In 2023, there were 2,196 participants, and by 2024, the number soared to 3,628.
Participants in these workshops engage in a burgeoning trend tied to a broadening interest in natural, local, and eco-friendly food sources across France. The demand for wild edible plant enthusiasts mirrors Chef Julien Royer, a Michelin-starred French chef, who drew inspiration from foraging wild berries in his rural childhood and culinary heritage [2]. Similar trends manifest in Europe, as urbanites seek to connect with nature [3][4]. Moreover, the global craving for natural and artisanal ingredients is projected to endure through the mid-2020s, fueling the likelihood of increased wild plant foraging interest [5].
In conclusion, although specific statistics on the growth of wild edible plant foraging workshops in France are scant, the boom in sustainable food practices, coupled with the rising popularity of natural ingredients, suggests a persistent upward trend in wild plant foraging culture, likely leading to an increase in such workshops between 2021 and 2025. Future industry and cultural sector analyses may offer more precise data on this growth.
The workshop hosted by Amandine Lebert, titled "Pick and Bite," focuses on the exploration of wild edible plants, which form a crucial part of L'Herbandine's endeavors. During the workshop, participants encounter plants like the common hogweed and barren strawberry, learning about their characteristics and local nicknames. This growing trend towards foraging for wild edible plants is backed by a broader interest in natural and local food sources, mirroring the culinary practices of chefs like Julien Royer. The demand for such workshops is projected to continue, fuelled by the craving for natural and artisanal ingredients, with a potential rise in the number of workshops between 2021 and 2025. This shift towards sustainable food practices and connection with nature is not unique to France, but is seen across Europe and even globally. The rising popularity of food-and-drink, health-and-wellness, lifestyle, gardening, home-and-garden, cooking, fitness-and-exercise, and science that are derived from nature further supports this trend.
