Howth Foraging

09/03/2026

Gathering Seaweed of the west coast of Ireland. 1900-1920.
We wonder if the photo was taken on the Aran Islands.

09/03/2026

06/03/2026

Bring the kids and spark a love of nature this Easter with our Easter Break Family Foraging experience! 🌼🌱 April 4th

Hands-on exploration: foraging, talking wild edible weeds and natural plasters, learning about pollinators, birdsong, butterflies and trees. Kids (must be accompanied by an adult). Holiday season only — spaces fill fast.

Book your family’s spot today: link in first comment below

06/03/2026

Join Nicole for a hands-on Nettle & Wild Garlic Workshop at Baldoyle Community Hall! 🌿 Enjoy a guided foraging walk, learn to make nettle tea, tinctures and wild pesto, and taste nettle cake with herbal tea. Perfect for nature lovers and curious cooks — celebrate Ireland’s wild bounty and sustainable cooking. Reserve your spot: link in first comment

06/03/2026

https://stpatricksfestival.ie/event/st-patricks-festival-foraging-folklore-tour-howth/

Join Nicole from Howth Foraging on a captivating St. Patrick's foraging and folklore tour, where we’ll uncover the secrets of Ireland’s wild plants.

05/03/2026

Save your spot for The Wonky Sauna Foraging experience now

05/03/2026

Hey Pesto

Seabeet, wild garlic & leeks Pesto

Wild garlic season is here, I made one of my favourite pestos last weekend for my tour.
Everyone loved it, we served crispy crackers with our homemade wild pesto.

Seabeet, greater cress, wild garlic, three cornered leeks, mixed nuts, parmesan, olive oil, salt

Scroll through the pics for a photo recipe method.

150 g Seabeet
30g greater cress or hairy bittercress
100 g of wild garlic & 3 cornered leeks mix
150g mixed nuts
100g parmesan grated
Juice of one lemon
150 - 200ml of olive oil
Salt & pepper to taste

Gather your ingredients, make sure to give the wild ones a good wash in salted water.

Dry off the wild ingredients in a colander, then Roughly chop,
Boil the kettle and sit the Seabeet & cress in boiled water for a few minutes. Do the same with your wild garlic & three cornered leeks.
This will kill any unwanted bacteria, and take the extra strong taste out of the wild garlic. Don't leave the wild ingredients to long in the hot water as you want to keep the good prebiotics in there! 2 minutes is adequate.

Once removed from the hot water let sit on a tea towel or kitchen paper, allow to cool & dry off most of the water.

Then simply blitz the Seabeet & cress first, add the wild garlic & leeks, blend, add your fresh lemon juice. Blend again.

Now add your mixed nuts or nuts of choice (cashew, Hazel, pine) what ever you like, Blend again. Now add your grated parmesan and a little oilve oil, Blend again.
Check your consistency as you go, its nice to keep a bit of texture. Finally add the rest of the olive oil Blend and finish with himalayan sea salt & cracked black pepper.

It's delicious and goes great with crackers, crusty bread, amazing in a chicken, cream and pasta sauce, which I will share later. Goes great with shellfish too.

02/03/2026

Save the Date: Howth Maritime Festival: May 22nd-24th.
Free Family Fun, Fresh Local Seafood & Maritime Activities. See you there. Find out more: www.eventsinfingal.ie

28/02/2026

Last call, you can still buy tickets up till 12.45 today!!
Go to our website in the comment below 😊

27/02/2026