Wild Herb Foraging Walk

Lori's forests and meadow edges produce an extraordinary range of edible plants. Wild garlic emerges in April, its white flowers preceding the autumn bulbs. Wood sorrel grows in the shade of oak trees, its lemony leaves eaten raw in spring salads. Ramsons (wild leeks) cover the forest floor in May. Nettles, despite their sting, are among the most nutritious plants, traditionally dried and stored for winter. Elderflower blooms in early June, used in tea and cordials. Summer savory grows in dry grassland, becoming more fragrant as it ages. Wild mint is abundant, with at least three varieties growing at different elevations. Then come the berries — wild strawberries in June, raspberries in July, blackberries in late August — and in autumn, wild mushrooms if there's been sufficient rain.

This half-day walk is led by Narine Avetisyan, a cultural anthropologist who grew up in Lori and has been documenting the region's foraging traditions for twelve years. She knows the plants, their names in Armenian, their uses in Lori cooking, which parts are edible, when they're best harvested, and how they were traditionally preserved. The walk covers a 4 km circuit through forest edge above Stepanavan, identifying plants as you go, learning their names, their uses, and their ecology. You harvest some of what you find — she'll show you which plants to take and how to take them without damaging the population. The walk ends with a simple lunch cooked from what was gathered: a soup of wild garlic and nettles, a salad of sorrel and fresh greens, perhaps a simple bread with elderflower.

Groups are small — maximum 8 people. This is not a large-group tour. It's a walk with an expert who knows these plants and the culture around them. Different plants are available each month. In May, you'll see wild garlic, ramsons, wood sorrel, and nettles. In June and July, elderflower, wild strawberries, summer savory, and yarrow. In August, berries, wild mint, and late-season herbs become the focus. In early September, wild mushrooms if conditions are right.

Booking is required in advance via the Connect page. Cost is paid directly to Narine, approximately 5,000 AMD per person, which covers the walk, the harvesting instruction, and lunch. She has the recipes, the cooking gear, and the knowledge. You bring interest and an appetite.