Walk on the Wild Side

Come out and walk on the wild side with The Resiliency Institute in our Edible Wild Plants Certificate Course beginning February 25th, 2017.
 Knowing what plants to look for when, finding them around you, then knowing what to harvest, how to process and prepare it, takes time, practice, and a good mentor. Over the course of 10 months, Pat Armstrong, will teach you all of this for 200 edible wild plants that grow in our bioregion through classroom and home study, two-hour plant walks, and by eating and preparing recipes with them every class!

Why do you want to learn how to identify edible wild plants?

  • Interest in foraging
  • Connecting with nature
  • Expanding your knowledge of edible plants for landscaping, permaculture, or ecological restoration
  • Wilderness survival
  • Herbalism
  • Building plant identification skill
  • Leading plant walks

TRI-EWP-wild greens salad

Whatever your reason for learning how to walk on the wild side, the skills you will gain and the experiences you will have in our Edible Wild Plants Certificate Course will enrich your life. You’ll eat foods prepared with edible wild plants that you, Pat, and fellow classmates harvested, prepped and prepared. Some of the foods we’ve enjoyed this year were wild greens salads, pawpaw frozen yogurt, stinging nettle quiche, wild blueberry cobbler, lamb’s quarters saag, sautéed ostrich fern fiddleheads, and purslane cherry salad.


During the tri_edible-wild-plants_group-plant-walk_2016plant walks we practice identifying the plants we just learned, as well as others from past classes. Having a skilled mentor with you while you practice identifying plants in their native habitat is invaluable. We explore a variety of local areas, including Pat’s yard during all four seasons.

After 10 months you will have learned over 200 plants,  passed 9 exams, prepared 4 plant profiles and recipes, tasted a variety of foods, and experienced at least 10 guided plant walks. You will receive a Edible Wild Plants Certificate acknowledging your accomplishment and a recipe book filled with all of the recipes you ate over the 10 months.

Class size is limited, so register early (early bird pricing until December 2nd). Class meets one Saturday a month, so you don’t have to battle traffic or arrive tired after a day of work.

Here is what a couple of students have said about the course:

“I had some previous foraging experience prior to signing up for the wild edibles certificate program and was amazed to learn the wide variety of plants and trees we can use for food. Pat Armstrong is a gifted teacher and is passionate about wild foods and enjoying nature’s abundance. We learned the edible parts of each plant, when to harvest and how to best prepare them. Pat would often include interesting ethnobotanical information on the uses of plants as food and medicine throughout history.”        ~ Lisa Stuart, EWP Certificate 2014

“I am currently working on my Edible Wild Plants Certificate at TRI. The classes have opened up another way for me to understand and relate to nature. Pat Armstrong not only brings a depth of knowledge but a lifetime of commitment to living sustainably to her classes. Since taking the classes I have incorporated several nutritious wild edible plants into my diet and have been able to spark an interest in edible plant identification in my grandson. Now when we go on vacation or take a walk in the woods we recognize and appreciate the worth of plants we used to just walk by. And, where allowable, we harvest and enjoy them!”     ~ Jean Ruffin, EWP Certificate 2015