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Eat Local Challenge: Wild Edibles of the Gulf South

  • Southern Food and Beverage Museum 1504 Oretha Castle Haley Blvd New Orleans, LA, 70113 United States (map)

This presentation is co-organized by the Southern Food and Beverage Museum and the New Orleans Eat Local Challenge and will be presented at the Rouses Culinary Innovation Center by Jenn-Air inside the Southern Food and Beverage Museum.

This is a hands on (actually mouth on and nose on) presentation with fresh and dried samples of edible and useful plants. A brief overview of each plant is presented and then participants are encouraged to graze on the salad plants. Freshly brewed teas from an assortment of dried plants such as New Jersey Tea leaves, blackberry leaves, persimmon leaves, and others will be prepared for sipping. Jars of dried leaves of red bay, mountain mint, and other spices will be available for all to smell. The presentation lasts about one hour with 30 minutes or so for the tasting, and smelling.

Dr. Charles Allen is a Senior Botanist with Colorado State University stationed at Fort Polk, Louisiana He and his wife Susan own and operate Allen Acres B&B, a nature oriented paradise in west central Louisiana where he organizes and leads many area field trips. Charles is a retired Professor of Biology from the University of Louisiana at Monroe and a charter member and past President of the Louisiana Native Plant Society (LNPS). He is the coauthor of “Edible Plants of the Gulf South” and has presented edible plant talks and walks to many groups not only in Louisiana but also in Alabama, Mississippi, Arkansas, and Texas. He is also the coauthor of recently published “Wildflowers of Louisiana” plus “Trees Shrubs and Woody Vines of Louisiana” and “Grasses of Louisiana, 3rd ed”. The four books will be available for purchase.

Price is $3 for Eat Local Challenge members and $8 for the general public.

Learn more about the Couterie Forest.

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