Training and consulting in Gastrobotany


taller d'aula plantes comestiblesWild Edible Plants

This course can be done in different seasons of the year and in different areas.

This workshop will give you the basic knowledge about the world of edible plants so that you can forage safely. You will learn to respect the natural environment where they live and the main culinary uses, as well as their uses for decoration, flavoring, vegetable, infusions..


Give basic knowledge about the world of herbs used today and in the past.

Participants will learn:

  • To correctly identify the different species in the field
  • Differentiate similar species and mainly toxic species
  • The main uses as edible plants and how to preserve them

Public: general, no prior specialized training is necessary and people from various professional fields with an interest in food or the world of restaurants, wellness or nature will also be welcome.

The workshop includes:

  • Course folder with the dossier and the names and main uses of the herbs. -15 to 20 species
  • Post-course questions via email: identification of images and resolution of doubts
  • Course certificate

Difficulty: Low – medium. We will walk along relatively flat paths and stone paths. People need to be accustomed to transiting on trails and some off-trail.

Transport: The route is designed so that you can arrive and depart by public transportation.

Other: it is recommended to wear appropriate boots or footwear for rocky paths

More information:


Setas para grandes y pequeñosWild Mushrooms and Fungi Course

A quiet walk for nature lovers where you can learn about the fascinating world of fungi and mushrooms in diverse natural environments: from Mediterranean forests to beech forests.

This course will give you the knowledge so that you can go foraging safely, with respect for the natural environment. You will learn to distinguish the main groups and species in a pleasant and simple way, while learning the most common ways of cooking or preserving them, from the most traditional to the most avant-garde methods.


Participants will learn to:

– How to forage for mushrooms and fungi in different natural environments generating the most minimal impact.

– Correctly identify the different species in the field, around 40.

– Differentiate similar species from toxic species.

– The main culinary uses and how to conserve them.


Structure of the activity: The course will combine mycological theory for non-experts with practical first-hand knowledge. You will walk along routes through different types of natural environments (forests, scrublands, meadows, …) dominated by different species.

All the specimens collected will be classified by groups: families, genus and species.


– List of species found in the field with popular and scientific names, habitat, …

– Dossier of theoretical introduction on the world of fungi and mushrooms

– Identification of the images taken in the field and resolution of doubts via e-mail during the week after the course

– Certificate of attendance, if requested



Naturalwalks Herbokayak 2Seaweed and Algae Course

A half-day excursion in which, in addition to learning to use a kayak, you will learn about the wild edible herbs and algae that can be found on the cliffs of the Coast.

We want to offer a fresh new look, that is both pleasant and fun, of our territory, while kayaking over Mediterranean waves. We will have time to discover the most hidden corners and beaches, and at the same time, taste the most natural marine snacks from the Coast.

So bring your bathing suit and snorkel! We’re waiting for you!



– Two-seater kayak

– Guide / instructor – Companion of SK KAYAK

– Nature Guide – Evarist March by Naturalwalks

Group: Maximum 18 participants

Public: General, both old and young, people who want to enjoy a morning of marine nature. People need to be in good physical condition.

There is also the option of doing the course without doing the kayak trip.

More information:

_MG_0843 .Llançà.Roger Lleixà.Arxiu Imatges PTCBGConsulting and training for gastro-botanical projects

– Creation of new proposals (projects and products) applied to restaurants, hotels and tourism

– Analysis of wild natural resources applied to gastronomy: plants, fungi and algae

– Design of specialized gardens and vegetable gardens

– Specialized consulting

More information: