There’s something lovely about a day trip close to home. I couldn’t have travelled much closer than the heart of Howth Village recently to meet with Nicole Dunne of Howth Foraging to spend the day picking mushrooms. Howth Castle Demesne has seen many changes over the years however the floor of the forest is accessible to the public and a cornucopia of magical findings.
Nicole Dunne is a local like me and her love of food was forged after spending much of her childhood in nature,gathering wild garlic and berries in the woods covering Howth Head. After qualifying as a chef in the nineties she set up her own company, Howth Cuisine after travelling all over the world. Spending time in the Himalayas and India means she brings to her tours a wealth of knowledge about food and natural medicine that is inspiring to listen to.
The workshop I attend is focused on the findings around Samhain and includes the expertise of mycologist Bill O’Dea, an expert in fungi and mushrooms. After a brief introduction we were handed our foraging packs to prepare for the job at hand. Together they guided our group to a good level of understanding about this natural eco system that could easily be missed under foot.Mushroom season runs through the autumn until the end of November so there are still opportunities to learn about fungi.
With my basket in hand I’m surrounded by dappled sunlight and breathe in the crisp autumn air. It becomes a meditative exercise as my brain switches priorities and all that matters is finding mushrooms. I start to look under lichen and moss covered branches. Pushing away the sycamore and maple leaves an array of colours appear,our guides explain what it is we’ve found. From the Purple Amethyst Deceiver to the Giant Black Ruffalos I’m dazzled to find so many of different shapes, colour and varieties.
According to Bill there are over 1500 species to be found and their reproduction process is even more fascinating. The fungi feed the forest bed and enable trees to harvest nourishment and gain strength. As the minutes pass more of the group find new species. We stop for a break of nettle tea that Nicole has prepared to warm us up and we have an opportunity to show off our individual hauls.
The tour finishes at the Dog House, a local restaurant where we dine on pizza covered with wild mushrooms andlearn more about the varieties we’ve found. Our little group has become friends and with a love of nature in common it’s been a hugely enjoyable experience.
As the seasons change new cycles bring different foods to forage. Nicole’s tours run from January to December finding berries, nettles and wild garlic among the foods to explore. This perspective highlights the sustainability and resourcefulness of foraging, reminding us that nature provides even in the colder months.
One of the key takeaways from a tour with Howth Foraging is Nicole’s wealth of knowledge on food, diet and nutrition and her passion for healing and sustaining the natural environment. I saw well walked paths that I tread for decades with brand new eyes and a connection to nature that I could have travelled thousands of miles to find. Instead it’s all here on my doorstep and sometimes we need to be reminded we don’t have to travel too far for the unexpected.
Howth is easy to access by dart from Dublin city centre in 25 minutes and a haven for those seeking to enjoy the outdoors in winter. If you’re planning a Christmas party, consider a foraging walk followed by dinner in one of the local restaurants. It’s a fun and alternative way to celebrate the winter season while immersing in naturewithout having to travel too far from Dublin.
Factbox
Howth Foraging offers courses throughout the year. The wild mushroom season in Howth continues and coming up are a host of others in January. Howth Foraging caters to business events, including corporate social responsibility initiatives, both in-house and on-site. To book a tour go to www.howthforaging.ie prices start from €60pp
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