Event information
Veld & Sea marks Garden Day with a multi-sensory workshop on edible flowers, held in its glasshouse and gardens on the Cape Peninsula. The day begins with wild herbal tea and a walk through the gardens, followed by a talk on a range of edible flowers and their culinary and medicinal uses.
Back in the glasshouse, guests make their own drinks at a rainbow botanical drinks station, using wild herbs, edible flowers and fynbos tinctures and syrups. A guided crown-making session follows, using flowers gathered on the walk together with the bunch each guest brings along.
A spring-inspired grazing table rounds off the experience. Each guest leaves with their crown, a floral gift and a PDF of edible flower notes and recipes. The price includes the crown, wild herbal teas, botanical drinks, grazing snacks and the notes. Veld & Sea was founded by forager Roushanna Gray and runs seasonal workshops through the year