An Introduction to Growing, Restoring & Regenerating Soils – Saturday 16th July – 10am – 4:30pm

This workshop is for people who are interested in learning about regenerative agriculture with a particular focus on soil and food production. We will look at simple ways you can incorporate these techniques in your own garden, field, balcony or whatever space you have available. Learning to restore and protect our soils not only builds thriving soil biology and fertility for our growing crops but it draws down carbon from the atmosphere and stores it in the soil, instead of constantly emitting it into the atmosphere.

Topics we will look at: An introduction to principles and practices of soil regeneration, Living soil – the relationship between roots, microbes and soil, Understanding that soil health equals gut health, practical techniques to start your own living soil restoration-food production project no matter how big or small your space is.

Soil can be dead or soil can be full of life. This workshop shows you how to bring life back into soils and in turn produce high yielding crops, reduce pests and disease, build a thriving soil ecosystem full of microbial life, improve your gut health and sequester carbon from the atmosphere by using techniques that store it in living soils.

Bookings & Information

Our Big workshop weekend offers a range of full-day courses to choose from. You can take a single course or two courses over the weekend. Our courses always get positive feedback from participants and you will benefit from on hand expert tutors with years of experience in their field. The weekend format also offers you the opportunity to meet like-minded people and to spend some time in our gardens, orchards and woodlands in beautiful East Clare.

You can book courses online or you can telephone us on 061 921866 or 921856.

  • Workshop prices: €70 per course.
  • 10% discount for supporters.
  • Workshops suitable for adults only children under 18 years are not permitted to attend.
  • Cafe serving lunch & refreshments.

The Seed Savers Cafe will be open on each course day for lunch, serving soup, tea and coffee, and homemade cakes. The Cafe is vegetarian and uses organic ingredients from the gardens and orchards whenever possible.