Stream in the Rambles of Central Park

The 2015 season, the 3rd, opens with this most popular of parks for foragers. Because of its varied habitats and the combination of wild and cultivated, native and exotic plants, Central Park is a great place to forage, even in the winter and early-spring. Here are some of the species we'll be finding: 

Cold-weather greens abound in Central Park in early March. In the Ramble, we'll be finding large stands of field garlic, with mild-flavored onion-like bulbs, plus the tender young leaves, which you use like chives.  

The bland leaves of lesser celandine, magical in the way they remove the bitterness of dandelions (and other bitter greens), also in season, will be at their peak, and the leaves of goutweed, which taste like parsley, only better, will already be growing.  

The season's first sweet-and-sharp daylily shoots will be popping up along the embankment of the reservoir—a treat for all.  

Chickweed, which tastes like corn-on-the-cob, grows across from the Delacourte Theatre, and we'll find new, pungent, young garlic mustard greens, with their horseradish-flavored taproots just south of nearby Belvedere Castle.  

Wet lawn areas could feature spicy hairy bittercress and intensely flavored winter cress, while sunny, grassy spots with poor soil may produce shepherd's purse, the most mild-flavored of the mustard greens. A cultivated area near the lake is always overgrown with lemony flavored sheep sorrel, one of the tastiest edible "weeds". 

Edge habitats will feature bitter dock, so bad-tasting raw, it took "Wildman" 29 years to try it cooked, and discover that this super-abundant member of the buckwheat family is one of the best-tasting and versatile wild potherbs. Prepared like kale chips, it's even better.  

Ground ivy, a.k.a. gill-over-the-ground, is an attractive member of the mint family that's quite tolerant of the cold. This resident of lawns makes a delightful tea that's used in herbal medicine for water retention.  

Sassafras, the original source of root beer, is in season all year in thickets throughout the park. And we'll also find Kentucky coffee trees, with seeds you can use for making caffeine-free coffee, or to season chcolate.  

There will also be beautiful early season flowers to observe, including those of witch hazel, common spicebush, and carnelian cherry.

Notes:

• Participants should be dressed for the weather, and be aware of very bad subway service. Trains are often cancelled due to track work. 
• No sandals (there are mosquitoes, thorns and poison ivy).
• Everyone should have plastic bags for veggies and herbs, paper bags for mushrooms, which spoil in plastic, containers for berries from late spring through fall, water and lunch, and extra layers when it's cold. 
• Digging implements and pocket knives are optional. 
• Dogs are permitted. 
• Children are encouraged to attend.
• There's no smoking whatsoever at any time.

The 4-hour walking tour begins at 72nd St. and Central Park West.