This Guy Makes His Snacks From Plants Discovered In Public Parks

When “Wildman” Steve Brill hankers for a fresh snack, he doesn’t going to see Whole Foods. Instead, he heads to one of New York City’s public parks and picks a feast of edible plants straight-out from the ground.

Brill, 67, has led foraging tours in and around the Big Apple for over 30 years, presenting students, tourists and dirt-shy locals how to collect wild edibles that grow in the green spaces dotting the city’s concrete grid.

Foraging allows Brill, a passionate cook, to whip up healthy meals without buying as much from supermarkets as the average person would. I joined him on one of his tours, where I sampled a variety of foraged herbs and even ate a lunch of wild foods Brill had prepared.( My colleagues were horrified when I told them. But the food savor great to me .)

While it’s not ideal for many people for a variety of reasons, the practice of foraging lets Brill to enjoy delectable foods while reducing his contribution to a global food system that experts say is wasteful and inefficient.

“I can make almost anything from decadent-tasting truffles with melted baker’s chocolate seasoned with wild coffee from Central Park, to ice creams, ” Brill, who hails from Kew Gardens, Queens, told The Huffington Post.

Foraging generally isn’t allowed in New York City’s parks. But park rangers tolerate Brill, and the Parks Department even hired him to give foraging tours for a few years in the 1980 s. Collecting wild plants is perfectly safe, provided you know what you’re go looking for, Brill told, adding that novice foragers should rely on experts or guide books to help correctly identify edible species.( Brill told no one has ever gotten sick from one of his foraging tours .)

Some plants can be difficult to identify, however, and eating the incorrect item could be harmful. Plus, wild plants can soak up toxins from urban clay, and an expert we spoke to recommended against foraging for certain edibles. The New York City Health Department says foragers should always check for signs about pesticide use, clean discovered plants thoroughly and avoid eating foraged edibles more than a few times a week.

Casey Williams Brill shows off the foraged Oysters Newberg( no oysters, just mushrooms) we ate for lunch.

When I gratified up with Brill for an afternoon foraging tour of Central Park, he was sporting a pith helmet, silver beard and lots of khaki, as if he’d lately returned from exploring the Amazon.

We spent an hour winding through the park, hunting for edibles. Every few yards, Brill pointed out another tasty foliage or berry, whipping out his iPad to show the tour group drawings he’d made of the items at different stages in their lifecycle. In just one corner of the park, he resulted us to nearly a dozen different edible plants: poor man’s pepper, black cherries, pokeweed, blackberries, garlic mustard, common plantain, purslane and wood sorrel.

We sampled all of them. And while some basically savor like grass( I’m looking at you, common plantain ), others were delicious. Black cherry, tart but sugary, was just a fulfilling cough drop. Wood sorrel reminded me of lemonade. And poor man’s pepper, well, it savor like pepper.

At one point, our group passed a thick thorn shrub. Someone asked Brill if she could eat it. “You can eat anything once, ” he replied.

Brill prides himself not just on his foraging abilities, but also on his ability to construct tasty, innovative snacks from foraged foods. When our group paused for lunch, Brill brought forward several dishes all original creations prepared use local plants and fungi. In the shade of a broad oak tree, we tucked into Oysters Newberg, made from discovered oyster mushrooms; chocolate truffles topped with wild Kentucky coffee, a java taste-alike from Central Park; and a fantastic pesto, made from foraged garlic mustard, that was served with common plantain chips.

On the whole, the food was fresh, raw and deep fulfilling, despite being almost entirely free of the fats and oils I’m used to. Biting into a savory oyster mushroom, I encountered no grit , no grime , no flecks of dust just a mouthful of rich, virtually creamy flesh. The Kentucky coffee reminded me of chicory, bringing out dark, earthy notes in the chocolate. The chips and pesto, both more fibrous than I’m used to, put my jaw to work, but the novel combination of sweetness and spice was well worth the effort.

If I ever go foraging by myself, I’ll do it cautiously. Picking wild mushrooms, for instance, can be risky, research presents. Even experienced foragers have been known to mistake poison fungi for edible lookalikes. New York City’s Health Department urges foragers to be especially careful when picking mushrooms.

“If you cannot definitely identify a mushroom, do not eat it, ” Jeremy House, a spokesman for the department, told HuffPost.

Plucking plants from some patches of urban clay can also expose foragers to toxins such as leading, according to Dan Brabander, environmental geochemistry prof at Wellesley College.

“If your target was, tell, mint or the other wild herb, tell, mustard, that has a great deal of surface area and is in close proximity to the clay, ” Brabander told HuffPost via email, then clay can “end up[ on] the surfaces of the leaves, bringing metals with it.”

Soil varies so much from place to place, Brabander added, that it’s impossible to construct general recommendations about the safety of foraging for herbs. But Brabander said he “could never recommend foraging for mustards in the urban environment.”

Casey Williams Black cherries in Central Park.

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