Kate Spaulding sometimes wants to warn customers away from the dim sims she sells.
"That's what I love to do … [and] the more [weeds] we can eat, the better it is for the environment," she said.Ms Spaulding grew up on a farm near Latrobe, in northern Tasmania, and remembers foraging with her grandparents."One of my earliest memories as a child is of being out with my Nanna and harvesting [wild dog rose hips] and we'd take them back and make rose hip syrup and rose hip jelly," she said.
"Everything they brought from England with them had at least two or three uses — it's just that those uses fell out of favour, and now they've become invasive, because they are excellent survivalists."The weeds often eaten by Ms Spaulding today include Scotch thistle, dandelions, dock, mallow and gorse, among many others, and she calls herself an "invasivore".
Pre-COVID, Ms Spaulding ran foraging workshops, in which participants would forage for a few hours before returning to prepare, cook and eat their foraged foods together.
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