This popular greenway, with its open sunny sections, wooded stretches, dense thickets, and rich edge habitats, is a prime location for discovering the best edible wild plants of early spring. Led by forager and naturalist Violet Brill, this guided tour gives participants the opportunity to learn about, carefully collect, and sample some of the most common, flavorful, and sustainably harvested wild species in the region.
In the open, sun-drenched areas, you will find common plantain and long-leaf plantain, plants often dismissed as lawn weeds that are in fact loaded with biologically active compounds useful for soothing skin irritations. Applied as a crushed fresh leaf to a mosquito bite, they can bring surprising relief. Roasted with chickpeas, white miso, pine nuts, olive oil, and herbs, the leaves transform into a savory snack.
Common Plantain
A remarkable and widely underestimated plant that serves as both a home remedy and a nutritious, versatile food source.
Other sunny-area species include chickweed (with a mild, corn-like sweetness), lemony curly dock, the more intensely flavored bitter dock, common dandelions with their bold, lettuce-like bite, field garlic, sheep sorrel, and the pungent garlic mustard.
Young Garlic Mustard
Heart-shaped leaves with a distinct garlic aroma and flavor making them a flavorful addition to both raw and cooked preparations.
Burdock root, a prized ingredient in Japanese cooking that tastes like a blend of potato and artichoke, is also typically in season, along with its edible stems, which are valued in Italian culinary traditions.
Burdock
A deep, earthy taproot that is a staple ingredient in East Asian cuisine and prized for its mild, satisfying flavor.
When conditions have been wet enough, mushrooms may be available as well. The tour will look for mica caps (ideal for making a rich savory dip), seafood-flavored oyster mushrooms, and chewy tree ears.
Mica Caps
Young mica caps, baked down with olive oil, white miso, and savory spices, become an excellent and unusual dip worth seeking out.
If you are curious about the wild flavors waiting just outside your door each spring, this tour is the perfect place to begin.
Please note:
- Dress for the weather and current trail conditions. Be aware that train service may be affected by track maintenance and cancellations.
- Closed-toe shoes are required, as the trail includes mosquitoes, thorns, and poison ivy. Bring plastic bags for vegetables and herbs, paper bags for mushrooms, containers for berries (late spring through fall), water, lunch, and extra layers when temperatures are cool. Digging tools and pocket knives are optional.
- Dogs are welcome. Children are encouraged to join.
- No smoking is permitted at any point during the tour.
