There’s even a way to eat chocolate while supporting an important eco-cause.
The wild flavor that drives me wild is the fragrant flower of the black locust tree, whose jasmine-perfumed blooms are suddenly everywhere.
Field garlic can be collected at any time, but late April through May yields the fattest, firmest bulbs.
In foraging terms, May is super-charged. Plants are falling over one another to pop out of the ground. Some of the best-tasting wild edible plants can be spotted all over the city within the next four weeks.
Winter’s halfway over. And forager Marie Viljoen has announced upcoming weed walks of city parks.
If you’re new to foraging, I have two words for you: Day lilies.
In our current issue, Marie Viljoen, mistress of edible weeds, waxes eloquent about the flowering stems of the burdock plant. “Those who eat burdock typically cook only the root. But the fast-growing stems are a delicious wild food. Cooked, they are a semantic and gustatory marriage of globe and Jerusalem artichokes,” she writes.
Leave it to Marie Viljoen to inspire us to forage more. That gal is always thinking ahead. Last summer she gathered a gorgeous bounty of fruit, which she turned into the black cherry bourbon she now uses to mix cocktails in the dead of winter.
Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on day lilies–an invasive species blooming all over the city right now. She recommends them raw in salads, steamed with a dab of butter and salt, gently pickled or dried and added to soups.
Those of you who spent the morning at the farmers market may not have read today’s New York Times, but when you’ve finally…