I went to the park today because I was craving wild greens to eat – and also to see if I could still remember the health benefits of the various plants growing there - it's been a while. Let it be known that Brooklyn's own Prospect park has an abundant resource of wild herbs/wild salad greens growing there. Instead of spending a ton of money at the supermarket, I thought I would go for a walk and see if I could find and take home a few bits ‘n’ pieces to compose an artful, tasty salad. After a few hours of wandering however, I came home with nothing (except for two sticks for making magik wands of course, and the biggest rock I could discreetly walk out of the park with hehehee). Yes, I'd say I was a bit too early in the season...especially since we just had snow overnight! Mother Nature knows best. I have no complaints. There were plenty of very young wild greens sprouting up all over: a pleasing mix of spinach-like Goutweed, sweet Pansies, peppery Garlic Mustard, and Chickweed, which tastes like corn of all things and costs a fortune when you can find it in Union Square. More substantial sightings was the discovery of patches of Burdock, the roots of which are all the rage in certain circles. Similar to Lotus Root, Burdock Root has a sweet flavor and a meaty texture. Popular in Japanese cooking it’s added to soups, and stews (and pickled, too) but I think it really reveals itself when roasted, like a sweet potato. Later in Spring, the park will be overflowing with plenty Burdock Root and Bitter Dock, the name implies it all... is about as bitter as can be – until you cook it. Lightly sauteed in olive oil with a pinch of red pepper, it takes on a clean taste and texture that’s similar to chard. In the under brushes and all along the hilly slopes I even saw patches of field garlic and mugwort root for future provisional walks: salad, roots, side of veg, and spice. All one needs to add after a wild foods haul is a cup of brown rice and the ultimate nature-to-table dinner can be experienced for less than a dollar. In the upcoming (hopefully warmer weeks) the parks will be bursting with more matured wild salad greens, delicious mushrooms and much more healthy, tasty goodies... Things WILL get pretty interesting.
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