Practitioner Course

Edible Weeds for Diet Diversity

Help your patient's utilise easily-accessible, foraged foods for diet diversity.

Online Course
1 lesson


12 Months OR Subscriber Pass


1.5 hours total


Andrew Pengelly

About this course

Wild, edible herbs have historically been used as free, local food, nutritional and medicinal sources. They are highly valuable to your clients because they are so nutritious, fresh, in-season, and often organic. They also often grow spontaneously and adapt well to various climates and conditions. These free foods impart many compounds needed in the human diet in regard to macronutrients, micronutrients and phytonutrients. Including these in your patient's diets can greatly expand their food diversity. Some of them have clear medicinal benefits that you can utilise in their care plan.

Edible greens are typically very low in energy density so are suitable for weight management and they exhibit the full range of flavours: bitter, sour, sweet, salty, umami. In this valuable discussion, Andrew has chosen edible greens that are native in most countries, are easily recognisable, and of great value to your patients.
What you receive:
  • Clear protocol explanations from some of the world's top practitioners
  • Clinical pearls for improved practice results
  • Access to your audio and video recordings via the App Store
  • A downloadable PDF of the presenter’s slides
  • Links to all referenced research papers and useful clinical handouts
  • Access to the community hub where you can get answers to your questions
  • A 30-day money back guarantee

From this course you will

  • Learn how to recognise and recommend easily accessible foods/medicines for your patients
  • Know how to prepare edible, wild and weedy greens
  • Learn a recipe for each plant discussed
  • Be able to recommend specific, free wild medicines for your patients
  • Know which plants may not be suitable to harvest

What's in this course

Your Presenter

Dr Andrew Pengelly

Dr Pengelly was trained in botanical medicine, naturopathy, and homeopathy at the Southern Cross Herbal School, and plant biology and archaeology at the University of New England (Australia). He established a herbal medicine practice for 18 years, and taught extensively at several herb schools in Australia and internationally, before gaining an appointment as program director of the Bachelor of Herbal Therapies at the University of Newcastle. For his research findings on ethnopharmacology of Australian plants he was awarded a PhD. He is author of the widely used text “The Constituents of Medicinal Plants”.

In 2009 Dr Pengelly moved to the USA to take on a position with the (then) Tai Sophia Institute, now Maryland University of Integrative Health (MUIH), where he served in the teaching faculty and director of the herb dispensary. In addition, he has been a regular visiting lecturer at the Georgetown University Medical School since 2011. In 2016 he returned to Australia where he has resumed his field botany, essential oil distillation and research into medicinal and aromatic plants at Southern Cross Farm in the lower Hunter Valley, while continuing to teach online for MUIH.