Throw away your weedkiller - it's time to learn about the edible properties of common weeds.
Forager Margi Keys said weeds such as purslane, fat hen, chickweed and nasturtium are all edible, and all grow freely.
"If you know what weeds can be eaten, just think how much money you could save by foraging in your own back yard. Chopped up weeds can be jazzed up with juicy raw vegetables to make tasty salads."
Ms Keys is teaching a two-session workshop through the Whanganui Community Education Service on how to use weeds in cooking.
In the first session, students are invited to bring along a tomato, cucumber, carrot or avocado and Ms Keys will make a salad from weeds found in her own garden. She'll also show how to make herbal teas from fresh herbs in the garden such as rosemary, lemon verbena, sage, thyme, pineapple sage and peppermint.