Spring Seasonal Developers: Sours, Spring Greens, and Ferments

The second of our seasonal developing sessions will be split across two weekends, where we will be focusing on the green shoots of spring. Led by Randa Toko, we will forage and learn about medicinal spring greens, sours, and those for detoxification, discussing cleansing benefits to the lymphatic system. Making extractions as both medicine for the body and chemistry for our photographs, we will cover the method of fermentation, understanding the effects of this process on chemical composition and utility.

The first session will take place at Bethnal Green Nature Reserve. We will carry out a botanical photowalk: taking photos, foraging, and learning as we walk. You will be introduced to the fundamentals of foraging in spring, and collect the materials needed for our ferments and plant-based developers. We will prepare jars of ferments at the end of the session; the week in between the two sessions allows time for the fermentation to take place.

In the second session, we will be based at Graces Mews in Camberwell, where you will learn about the chemistry of the fermented plants, their effects on the body, and their function in photochemistries. Finally, you will learn how to make your own plant-based developer, test the speed of the chemistry, and develop a 35mm film between a small group. We will finish up the day comparing the results afforded from different fermented spring greens used and sampling the ferments as a lunchtime snack.

All materials provided. You are encouraged to bring along your own 35mm camera if you are familiar with using it and have tested that it works prior to the workshop.


Led by: Hannah Fletcher and Randa Toko.


Workshop & Foraging location: Sunday 31st May - Bethnal Green Nature Reserve, E2 9RR.
Saturday 6th June - Graces Mews, a new photography-led gallery in Camberwell, London, SE5 8JF.

Plant focus: Spring Greens (nettle, dandelion, chickweed, wild garlic, cleavers, hawthorn leaves, yarrow, garlic mustard, cow parsley, mallow and more). Keywords: sour, detox.

Edible component: Fermented spring green snack.



When: Sunday 31st May, 11.00–13.30pm & Saturday 6th June, 11.00–14.00pm.

Experience level: All levels welcome, we will not be covering how to use an analogue camera, so please make sure you are comfortable with this ahead of the session.

Age: Adult (18+).

Access: Graces Mews is wheelchair accessible, please get in touch to discuss specific needs.

If you are student/unwaged, please contact us for a discount code.

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Images in poster, copyright from top left clockwise:
© Buster Grey Jung

© Winter developers workshop
© Hannah Fletcher
© Sustainable Darkroom