Central Park
Sunday, March 28

Because of its varied habitats and the combination of wild and cultivated, native and exotic plants, Central Park is a great place to forage, especially in early spring. Here are some of the highlights in season in New York's favorite park:

Cold-weather shoots and greens abound in Central Park. We'll be finding large stands of field garlic, with mild-flavored onion-like bulbs, and tender young leaves which you use like chives.

The first leaves of curly (yellow) dock will appear near the West 79 St. overpass and the bridle path. The first sweet and sharp daylily shoots will be popping up along the embankment on the west side of the reservoir, providing a treat for all.

There's chickweed growing just southwest of the Delacourte Theatre, and we'll find new, young garlic mustard greens with their horseradish-flavored taproots, just south of Belvedere Castle.

Sheep sorrel grows along rocks, protected from mowers, north of the Delacourte Theatre, and in a cultivated spot near the lake. The sour leaves are superb in salads and soups. In contrast, shepherd's purse will be spreading rosettes of mild-flavored leaves into the sunshine on lawns throughout the park.

By now, the shoots of Japanese knotweed will be making their appearance throughout much of The Ramble. Although they look like asparagus, they're intensely sour, with a lemony flavor that perks up almost any dish. They're loaded with resveratrol, which protects you from heart disease, and vitamin C. You can collect as much as you need in seconds.

Sassafras, also growing in The Ramble, is in season all year. You use the root for making a tonic tea, for "Wildman's" quick and simple root beer recipe, or to use to season desserts.

Another root just coming into season is burdock, with large taproots that taste like a combination of artichokes and potatoes.

If you like coffee, you won't be disappointed by the caffeine-free seeds of the Kentucky coffee tree, also in season all year.