The 4-hour walking tour in Prospect Park begins at 11:45 AM, Saturday, March 16, at Prospect Park's Grand Army Plaza entrance. Call (914) 835-2153 at least 24 hours ahead to reserve a place.
For more insight visit: http://www.wildmanstevebrill.com/
Prospect Park is a great place for foragers to celebrate the approach of spring. Like Central Park, this Olmstead-designed park features a variety of habitats filled with native and exotic plants. Cold-weather greens abound throughout the park. We'll find goutweed, which tastes like parsley, celery, and carrots; andchickweed, which tastes like corn-on-the-cob. Both sweet-sharpdaylily shoots, and chive-like field garlic, will be producing bumper crops in partially sunny areas throughout the park.
Field Garlic (In the photo)
Field garlic leaves are best from September through April, before they get tough and coarse. The bulbs are mild in the winter and early spring, and especially most spicy from mid-spring through summer
We'll also be finding garlic mustard galore. This foreign invasive species produces garlic-flavored leaves and horseradish-flavored taproots. It also contains nutrients that reduce the risk of both heart disease and cancer.
The first tiny leaves of wild parsnips, growing alongside the skating rink, will clue us in to the location of the large, sweet roots. The same species as commercial parsnips, the wild version of this European biennial adds way more flavor to soups and stews than its domestic forerunner.
And the abundant, green, fragrant twigs of sassafras saplings will let us locate roots you can use to make your own wild root beer, or a sweet seasoning.
The first shoots of Japanese knotweed will also be up. This invasive plant tastes sour, like its relative, rhubarb, so it's great to make bland ingredients more exciting, or to contrast sweet fruit.
On the first tour of Prospect Park in 1982, I got lucky and discovered a huge stand of curly (yellow) dock growing along the lake. The same plants are still alive and well in the same location 3 decades later! The sour leaves, full of vitamin A and iron, are delicious raw or cooked, and the root is a major liver detoxifier and tonic. Its relative, bitter dock, grows throughout the park. It's as delicious cooked as it's awful raw!
In an area of loose, recently overturned soil dwells a wonderful stand of burdock, with roots that taste like a combination of potatoes and artichokes. Usually very difficult to weed, the deep taproots grow in unusually soft, rock-free soil here.
If you have decided to ditch the dairy in your diet, your body will thank you. Between 30 and 50 million Americans are lactose intolerant, and the consumption of dairy products has been linked to everything from increased risk of ovarian and prostate cancers to ear infections and diabetes. Fortunately, plant-based milks provide a convenient and healthful alternative to cow’s milk. And if you are currently making the transition to a dairy-free diet, you will find that going dairy-free has never been easier. Soy, almond, hemp, coconut, and rice milks, among others, are taking over the dairy case—and claiming supermarket aisles all their own. There are dozens of brands of plant-based milks and hundreds of options to choose from to meet everyone’s individual tastes and nutritional needs. So how do you choose the best dairy-free milk for your diet?
Due to the overwhelming selection of plant-based milks available, it can be difficult to decide which plant-based milk to choose. In most cases, what to choose comes down to personal taste preferences. Experiment with a variety of dairy-free milks to see what pleases your palate. Coconut and soy milks tend to be sweeter and creamier in consistency. Almond, hemp, and hazelnut milks have a slightly nutty flavor to them. And rice milk tends to be more mildly sweet and thin in consistency. Differences can be noted not only among varieties of dairy-free milks, but also among brands; so experiment to find which plant-based milks please your tastebuds.
Nutrition may also play a role in determining which dairy-free milk you choose. Like cow’s milk, many varieties of dairy-free milks are fortified with nutrients including vitamins A and D. Calcium, iron, and protein needs can be easily met on a vegan diet by consuming a variety of vegetables, grains, and legumes. However, fortified non-dairy milks can also serve as an important source of nutrients—especially for those newly transitioning to a vegan diet. Soy and hemp milks are great choices for those wishing to boost protein in their diets; both soy and hemp are complete proteins providing all nine essential amino acids. Many non-dairy types of milk are also fortified with calcium, vitamin D, vitamin B12, and iron. So if you are looking to give your diet a little nutrient boost, non-dairy milks may provide the nutrients you need. Be sure to read food labels to assist in selecting a fortified product to meet your needs.
Source: Lauri Boone, Plant-based Dietitian
Drinking my herbal hair tea will boost your body’s immune system. It will keep your hair strong as well as keep your skin clear since it contains antioxidants that contribute to your overall good health. After a month or so on your new healthy routine, you should see an increase in your hair’s growth rate and an overall healthy glow....do not add sweeteners
Order your ancient-blends-healthy-herbal-hair-tea Today!!!
There're so many possibilities for creating your own herbal butter! Who doesn't love soft, creamy butter? I just love the way they look. Whether you use Hotel Bar Butter or any of the other natural alternatives, this recipe can be a savory addition to your breakfast, lunch or dinner. Another favorite of mine is mushrooms and scallions - make this for your guests this upcoming Fall season and have them ranting and raving over it.
You can spread it on toast, use it in soups, use it on sauteed veggies, mushrooms, or use a spoonful to soften baked potatoes spread with chives and sour cream. The uses of this herbal butter are endless.
Herbal Butter recipe
1 cup unsalted organic butter (or healthy butter alternative)
1 tablespoon garlic powder
2 tablespoons fresh parsley
1 tablespoon fresh oregano
1 teaspoon fresh thyme
In a bowl, mash the butter into a cream. Mix in the fresh garlic, parsley, oregano and thyme. Refrigerate for several hours before using.
Garlic has been called the 'stinking rose' because of it's dual role as a pungent herb so strong smelling that it has been used to ward off evil spirits in India and Transylvania and as a cure-all or miracle drug renowned for it's health benefits which tastes great incorporated in an herb butter recipe.
It is rich in Vitamin A, Vitamin C, and selenium. It helps in digestion and helps with the iron metabolism of the body. It helps fight cardiovascular diseases by decreasing the rate of arthrosclerosis, blood pressure, and heart attacks. It also helps fight cancer because it contains antioxidants which fight free radicals and carcinogens.
Parsley contains volatile oils and flavonoid such as myristicin, and luteolin which are beneficial for one's health. It also contains antioxidants such as Vitamin C, Vitamin A, and carotene which help neutralize carcinogens entering the body through food. The flavonoids also act as anti-oxidants. It also helps clear the respiratory tract and promotes a healthier cardiovascular system.
Oregano has been called 'joy of the mountain' in Greek for it's warm, balsamic aroma and authentic Mediterranean taste especially when added into an herb butter recipe. It is effective as an antibacterial and is chock full of vitamins, minerals, and antioxidants.
Thyme is a lovely herb most often used by the French to spruce up egg, vegetable, and meat dishes as well as soups and stews. Along with many other herbs, it is nutrient dense with many vitamins, minerals, and antioxidants. It also acts to kill microbes from the intestinal system.
Do you have any herbal butter recipes to share?