Harvesting wild local produce in Brooklyn’s Prospect Park may not seem like the best idea. And yet, on a foraging tour of the lively public park last month, a straw-hatted forager named “Wildman” Steve Brill and his teenage daughter, Violet, led roughly 40 of us amateurs into the grassy areas beyond the park’s paved footpaths for a four-hour tromp. Among plastic wrappers and bottle caps we found edible roots, fragrant herbs, and sturdy greens, all ripe for experimentation in the adventurous cook’s kitchen.
At least in theory. There was food here, for sure, but hardly of the practical variety. We recovered fallen pods from the Kentucky coffeetree, whose seeds can be used to brew a caffeine-free alternative to a morning cup. That is, if one is willing to harvest enough of them, wash them of green toxic goo, and roast them for hours—though even then, it won’t really be coffee. I stuffed a few pods in a canvas bag alongside sassafras root, once used to make root beer the old-fashioned way, and a handful of lettuce-flavored violet leaves that could, in the right quantities, constitute a small salad. Two weeks later, I’m still wondering what, if anything, I’ll actually make with these odd new ingredients.
What I didn’t anticipate were all the medicinal plants. Just a few minutes into the tour, we came across enough wild analgesics and anti-inflammatories to insure a casual hike. Here among the cigarette butts was broadleaf plantain, an easy-to-miss herb (unrelated to the bananalike fruit) known for calming mosquito bites. Over near the urinating puppy was jewelweed, which soothes poison-ivy and stinging-nettle rashes. Twigs snapped from a black birch tree exuded wintergreen oil, also known as methyl salicylate, a relative of aspirin that powers pain-killing ointments such as Bengay and Icy Hot.
Interest in foraging for food has taken off in recent years, owing in part to the gourmet-ification of eating locally and in part to its popularity on social…
Read the full article here
