Central Park
Saturday, March 29

Because of its varied habitats and the combination of wild and cultivated, native and exotic plants, Central Park is a great place to forage, even in early spring. Here are some of the plants already in season:

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 popping up along the embankment on the west side of the reservoir will be a treat for all.

There may be chickweed near Belvedere castle, and we'll find new, young garlic mustard greens with their horseradish-flavored taproots in various locations.

Sheep sorrel grows along rocks, protected from mowers, north of the Delacorte Theater. The sour leaves are superb in salads and soups.

Shepherd's purse will be spreading rosettes of mildly pungent leaves into the sunshine on lawns throughout the park.

By now, the shoots of Japanese knotweed will be at their best. Although they look like asparagus, they're intensely sour, with a lemony flavor that perks up almost any dish. And you can collect as much as you need in seconds.

Sassafras is in season all year. You use the root for making a tonic tea or for "Wildman's" quick and simple root beer recipe.

Another root in 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.