The Bartlett Arboretum includes woods, wetlands, and thickets in addition to cultivated areas, so it's an excellent venue for early spring foraging, with edible wild plant species throughout.

The sunny borders between woodlands and open areas provide prime habitat for wild herbs and greens. We'll look for sour sheep sorrel, corn-flavored chickweed, spicy field garlic, and the even more garlicky flavored garlic mustard.

Disturbed areas such as the parking lot will be full of the season's first burdock, a delicious and healthful taproot. And we may find sassafras and black birch along the edge of the forest.

In the woods, we'll hunt for more edible and medicinal herbs and beverages such as sassafras roots, black birch twigs, and the first sprouts of jewelweed, a preventative for poison ivy and remedy for various skin irritations.