This park provides a great window into the world of wild foods in mid-spring. Making a meal with these plants is simple at this time of the year. Wild salad greens, pungent field garlic, spicy mustard greens, such as poor man's pepper, hedge mustard, hairy bittercress, and garlic mustard, are abound alongside the paths throughout the park. Wild mushrooms, if present, will provide a gourmet side dish. You could find dryad's saddle, wine-cap stropharias, or chicken mushrooms on this tour, given enough rain beforehand, sharp-eyed participants, and some luck. Burdock root is one of the few wild root vegetables that remains in season throughout the warm weather. You can also cook and peel the immature flower stalks, which taste like artichoke hearts. And for an exotic dessert, why not stew apples or pears with sassafras, ginger, wild allspice from the common spicebush, and nuts, then add the sweet, perfumed blossoms of the black locust tree? The tour will last for about 4 hours. Please wear a mask and observe social distancing.
New York City, NY; NYC