Allerton Park & Retreat Center

Experience Level: Beginner 

Create a living keepsake at Kokedama Workshop on Sunday, May 3 from 10 a.m. to 12:00 p.m. in Evergreen Lodge. 

Heidi Leuszler, the owner and head chef of Berries and Flour in Champaign, will lead students in the Japanese artform Kokedama or “moss ball”. Students will use soil and moss to create a living planter for a plant that can be place on a decorative plate or hung in a window. 

Make this a family event and invite your child, sibling, or friends to create a Kokedama together. 

$55/person*. Registration will close April 26 or when capacity is reached. All sales are final.  

* Students should plan to bring a small plant of their own with the roots intact either from home or purchased at the Allerton Plant Sale. 

Learn more about the space where your course will take place here. If you will need disability-related accommodations to participate, please email owarren@illinois.edu. 

By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken. 

About the instructor 

Heidi Leuszler grew up harvesting and foraging wherever she lived: mangos in Florida, morels and mustang grapes from the back acre in Missouri, wild strawberries and holly grapes in the Colorado mountains and chokecherries in North Dakota. Those passions remained as she added culinary skills in addition to becoming a professor of environmental science, ecology and botany at Parkland College. 

She started Berries and Flour in Champaign as the synergy of several passions: culinary, ecology, growing of plants, foraging and teaching people about the plentiful Midwest land. Berries and Flour teaches how to harvest, process and consume regional foods, collaborates with others to promote food accessibility and justice, and produces value-added products from its commercial kitchen.