Wild Food at Currie High
Every spring, S1 pupils learn about wild food as part of their Health and Food Technology classes. Pupils are introduced to the importance of food gathered from the wild from ancient history to today, and can share their experiences of picking brambles or other wild food. Each class goes on a wild food forage through Roley’s Wood, a strip of native woodland next to the school, and tries fresh spring greens such as lime tree leaves, wild garlic, garlic mustard and flowered leeks.
Pupils then work in groups to cook up some tasty dishes using wild-harvested ingredients such as nettle soup, cheese and wild-leek scones and dandelion pakora.