The Missing Piece of the Foraging Renaissance

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. 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.