The Botanist Sustainable Foraging Workshop @ Free Tree Society, Bangsar
I have been a fan of The Botanist gin since its dinner at Roost in 2019, so I was happy to join its sustainable foraging session with Free Tree Society in Bangsar on 31 March 2022. The afternoon combined a nature walk, a planting demo and a cocktail workshop using local herbs.
Why Foraging Matters to The Botanist
The Botanist is made at the Bruichladdich Distillery on Islay, Scotland, using 22 botanicals hand-foraged on the island. The distillery believes strongly in terroir, the idea from the wine world that soil, climate and place shape flavour. For a gin built on wild plants, foraging responsibly is essential.
The Nature Walk
Together with sustainability advocate Melissa Tan, Free Tree Society led us through the greenery in Bangsar. We learned about conserving trees and the basics of sustainable foraging: take only what you need, never strip a plant bare, leave roots intact, and only pick plants you can identify with confidence.
Cocktails with Local Herbs
After a hands-on planting demo, we made our own gin cocktails using ingredients found in Malaysian markets:
- Culantro – a stronger cousin of coriander, common in Southeast Asian cooking
- Daun kesom – the laksa leaf, peppery and minty
- Kantan – torch ginger, floral and citrusy
- Daun limau purut – kaffir lime leaf, very aromatic
- Torenia and butterfly pea flowers – edible blooms for colour
A fun tip: butterfly pea flowers make a drink deep blue, and a squeeze of lime turns it purple.
Final Thoughts
It was a refreshing reminder that great flavours can come from the herbs we already have around us. Next time you make a gin and tonic at home, try adding a few kaffir lime leaves or some torch ginger.