Thanks to its varied habitats and combination of native and introduced species, Central Park is a great place for edible and medicinal wild plants and mushrooms. And in the fall, herbs, greens, nuts, fruits, roots, and mushrooms all come into season simultaneously.

Burdock, an expensive detoxifying herb sold in health food stores, abounds in uncultivated areas throughout the park. Its superb cooked into soups, stews, or Asian dishes. Sassafras root, which tastes like root beer, makes a great-tasting tonic tea, and an outstanding culinary herb for sweet dishes.

Common spicebush (which also has berries you use as a seasoning) and ground ivy provide additional beverages, while the Kentucky coffee tree makes the world's best caffeine-free coffee substitute.

Black walnut trees grow scattered in several locations in the park. The nuts, rarely available commercially, have a stronger, more earthy flavor than their commercial relatives, and the wild variety is loaded with nutrients. Gingko trees, with their smelly fruits and edible/medicinal nuts, are also coming into season.