Edible Weeds Walk with Justine Jin
Wild growing edible plants in Korean cuisine

Justine is a creative working across design and storytelling, who explores culture and identity through food. In this workshop, she's excited to share how Korean cuisine values plants that Western gardens often overlook as weeds.

The most persistent plants are often called weeds. This workshop focuses on four key plants you can likely find in your garden: mugwort, dandelion, shepherds purse, and onion weed. While can be considered invasive nuisances, in Korean cuisine and traditional medicine, they’re highly valued and edible. This is a quirky, no frills way to add interest and variety to your diet, and many beginner foragers begin to see their neighbourhood landscape in a completely new way.

The workshop would introduce ways these plants are used in Korean cooking and wellness, reframing their presence on a farm or a domestic garden as opportunity rather than burden. Justine also offers a fresh, cross-cultural perspective on weeds, and cares about deepening community understanding of the land, providing a timely, practical response to food cost challenges.

Following a walk together to forage weeds that are growing around Kelmarna, Justine will share and cook traditional Korean recipes that utilise the weeds that have been collected. You'll get to taste test while you cook, but we will close with a shared lunch together to share and test your new learnings. We ask that you bring something additional to contribute to this shared lunch.

In the spirit of working together, please bring a plate to contribute to a shared lunch for this workshop

Tickets include:

foraging walk providing theory and practical instruction
access to ingredients, equipment and tastings
a beginners foraging handout of recipes presented in the workshop
a foraged shared lunch

We look forward to seeing you on the farm soon!
Kelmarna Community Farm Workshops Program.

Please refer to the Kelmarna Community Farm Workshops policy for terms and conditions