On this course you will learn the basics of tapping birch trees as well as how to utilise the birch you have tapped.

This will include learning the basic process of making birch syrup, using fresh sap as a culinary ingredient, infusing wild flavours into your sap and preservation methods, including fermentation to produce a sour sap which can be used for drinks and for cooking.

Participants will leave with a bottle of freshly tapped sap and the kit to tap trees in their own locality.

Wednesday 27th March 2019
Saturday 30th March 2019

Details: 10am - 3pm  |  £90  |  Meeting in a woods in Kent (revealed closer to the date)