Foraging for Beginners in New York City – Prospect Park, Brooklyn Foraging Walk

Food and medicine is growing freely and abundantly all around us even in major cities like New York City. In this foraging walk, I take you through Prospect Park in Brooklyn to introduce you to some of the common plants to forage. Many of these are plants that New Yorkers know by site, but have never realized are food and medicine.

I also share key concepts to support you on your foraging journey and encouragement for critical thinking and reconnecting with Earth. This includes the safety, sustainability and legality of foraging.

Filmed July 30th, 2026 on 292 of foraging 100% of my food and medicine for a year.

Transcript: The following is a transcription of Foraging for Beginners in New York City – Prospect Park, Brooklyn Foraging Walk.

Introduction To The Foraging Walk

Hello, Dear Friends. Welcome to Prospect park in Brooklyn where we are about to go on a foraging walk. I’m going to introduce you and all of these friends to the common, easy-to-identify foods and medicines that we walk past all the time without ever even noticing. So. If you’re excited to break
free from the grocery store and reconnect with the Earth, then this is the foraging walk for you. Join us!
What a beaut! Look at that tree!

Mulberry

So who knows what we have here?
This is mulberry! This is one of the most common fruit trees in, really, the entire … you know, what we call the United States. Here in New York City, Manhattan, Brooklyn, this is one of the most common trees that I see growing all over. It can be a very, quite large tree like this. I mean, you can see the trunk here … pretty expansive, all the way to scrappy trees that are about this big or even this big that are spread by seed and we’ll see some of those throughout the park. This, of course, produces mulberries! And, among many other things, such as shade and nourishment and habitat, and edible leaves that I’m going to tell you about. And the mulberry fruit – I’ve had people who walk up to me and say, “Robin, I found a blackberry tree!” If you think you’ve found a blackberry tree, that’s a mulberry tree. They look like a blackberry. They turn black. Although there’s the white variety, there’s also pink as well. And …. But they’re not sour or tart like a blackberry. They’re sweet. Some of them are just absolutely delicious, and others are very bland. So, if you ever have a mulberry and you think, “Oh, I don’t really like mulberries,” try the next tree, and try the next tree, and see if you can find one that you really like. They are going to be ripe when they are soft. So, with most fruits, if you touch it and it falls off, that’s what you’re really looking for for peak ripeness. Or, the way that I find most mulberry trees is not by looking up. Oh, hello squirrel. Not by looking up, but by looking down. So, if you’re walking around New York City and you see a purple-stained sidewalk. That’s a good possibility that’s where you want to look up and see if it’s a mulberry tree. And, so. That’s the primo. Two other ways to find mulberries during the prime time. One: the stain … the fruits on the ground. That means they’re ripe if there are some falling. Or two: you hear a lot of birds. And you see a lot of … you see a lot of commotion. If I see a tree that’s got a lot of bird commotion, I always stop and see what’s going on. That’s been loaded fig trees in California, serviceberry trees, mulberry trees, black cherries. So watch for the birds. And, of course, there’s so much fruit on this that a lot of times the birds can have what’s up there, and we can eat what’s down here.
You can eat them fresh. You can freeze them, dry them, make jams, jellies – anything you desire in that regard. You can eat them any way you desire. And then, the other thing is, the leaves of mulberry are all edible. Now, this is the stage when, although technically edible, they’re not really desirable. You want to harvest them when they are young and tender. And this has
no young and tender ones on it right now. But, some of the small trees we will see some young and tender ones. What you’re looking for is, at the tips you’ll see brighter green and more tender leaves. Just like in the center of a kale plant, you’ll see that they’re more tender and bright. That’s what you’re looking for. And you can make … you can put them in salads, eat them raw, cook them. Some people do stuffed mulberry leaves like you would do stuffed grape leaves or, like, little wraps with them. You can dehydrate them and turn them into a powder and then add that powder to your soups and stews. I call that ‘green powder.’ Like, if you go to the store and you buy your super greens, you can make that with the mulberry tree that’s growing right here in this park. As well as basswood, which we will hopefully meet today as well. So, wonderful fruit, wonderful leaves. And, of course, this is the … the silk worms grow on mulberries. They eat the mulberry leaves. So, there used to be an industry in parts of the southern United States with that. And you’ll find this growing in South America, North America, probably every continent except Antarctica. I would imagine you’ll find mulberries. Within arm’s reach, there are six different edible plants that I have spotted just in this last moment.

Burdock

So first, we have burdock. So, gobo is the Japanese name for burdock. And gobo is grown domestically in Japan. And it’s a … it’s a common root crop that people eat there. You’ll find this for sale in a lot of the food coops around New York City, and also some of the Asian food stores. People eat the roots and they also make tea from the roots as well. And there’s one other edible part that I’m going to share about, too. So, first of all, burdock … most people know of burdock because of these burrs that stick to you. And most people who know this plant curse this plant. They’re annoyed with it because once it’s later in the season, these will rip off and get stuck to you. These are their seeds. This is their reproduction method. So most people who talk about burdock in this society are cursing burdock. In my friend culture, most people are praising the burdock. And, what I’ve found is that almost every plant that’s cursed by mainstream society has wonderful benefits to us.
So, okay. In order to eat this plant, you dig up the root, but you don’t dig up the root from it when it’s in this stage. This is the second-year stage of burdock and you harvest it in the first-year stage. The first-year stage is when it has only leaves like this and no stalk. And the reason for that … what’s going on is that the job of this plant in the first year is to photosynthesize … these are basically like solar panels. They take in the energy of the sun, and they can convert that into energy in the form of calories in a root. And then, at the end of the year, the plant goes dormant through the winter, and in the spring, it uses the energy of that root to send up this stalk so that it can go into the reproduction mode. So, in the second year, there’s going to be a very woody root that doesn’t have food in it any more because it’s used that energy. It’s gone. You just have a woody root. In the first year, you’re going to have a nice tender root that is enjoyable to eat. So, that’s what you’re looking for. This is about an ideal size leaf to dig up. This, by the way, is not rhubarb. A lot of people look at this and think rhubarb. Rhubarb has shiny stems and no burrs. And, if you’re in the park, it will always be burdock and not rhubarb unless somebody did a really fun thing and planted some public rhubarb. But it doesn’t grow wild. And, the other thing you can do with the roots is you can make tea. Some people make tea with it fresh, just by boiling the roots. Other people roast the roots and do a roasted root blend, which you can do dandelion, chicory and burdock. That’s my favorite roasted root blend between the three of them. Then, the other thing that I only learned finally last year after, you know, 38 years of knowing this plant and seven years of knowing of it as a food and medicine, is that when this stalk starts shooting up in the springtime, when it’s young and tender, you can break that off, you can peel it and you can eat that stalk either raw or cooked. So, you can do that right here in the park, break it open, peel it and eat it fresh, or you can take it home and cook it and it’s a wonderful vegetable. So that’s a little bit about burdock.

Rich Man’s Pepper

This here, in particular, is … I believe this is Lepidium virginicum is the genus and species, and people will call this … a lot of people call this poor man’s pepper. I first heard it called rich man’s pepper by my friend, Eric Joseph Lotus, because this doesn’t make you poor. This makes you rich to harvest this plant. And also pepper grass or peppercress or pepper grass, and this is … the seeds are what’s used as a pepper. So you can harvest those, eat them fresh just like that, add them to your salads, saute them, add them fresh on top of your cooked vegetables.
And they are not peppery like a black pepper. It’s actually more like a wasabi-ish kick to them. So, after … there’s enough of these here that after I’m done talking, we’ll take an intermission for everybody who wants to come up and actually try some of these. But, it’s fairly mild. It’s not as strong as wasabi, but it’s in that similar realm. And, you can eat the seeds at any stage, but the flavor kind of goes away once they’re dry. So, it’s more when they’re in the green stage, not brown. But I actually prefer … moreso than the seeds, I prefer the leaves. So, all the leaves are edible. Same flavor. And, when I prefer this plant the most is, before it’s gone to seed, this can have some pretty nice-sized leaves in the basal rosette stage where you can actually eat a fairly large quantity of it. There can be a nice tuft of them that can almost, I would say, you know, almost fill up my hands from one plant of these. So that would be in the spring and early summer that it’s in that stage. So very common. You’ll find this … you’ll see this growing all over. This is also what people call a ‘weed,’ in abundance. This is one that I would have absolutely zero concern about every single one of us harvesting here in the parks. We’re not going to exhaust this. The seeds last for years and will keep coming up in the soil. And that’s the case with a lot of the ‘weeds’ that we’ll meet today. They’re introduced. They’re not native to the area. Which, one important thing about that is that when they’re introduced, it means the native species are not dependent upon them. If you’re eating plants that are native to the area, then there may be an animal, an insect, that their entire life is dependent upon that. But with the non-native plants, that’s not the case. So, I focus on eating non-native plants as well as plants that are considered invasive.

Black Cherry

So who knows what we have here? I heard … I heard someone say, I think, black cherry! So this is black cherry. This is a native plant to North America. And this is one of the most common cherry trees. They can grow into very large trees. That’s all cherries above us. Up here. So this tree is full and I do hear quite a few birds around here. So I would say that the birds are also enjoying these. This is an important plant for many of the native birds. And black cherry varies a lot in flavor from tree to tree. Some are very delicious and some really just don’t taste good at all. I mean, of course, that’s subjective, so I’ll remove the word ‘good.’ But most anybody would put that in their mouth and say, “I don’t want that in my mouth” … is the most likely reaction. So, if you don’t like a black cherry, you could try another one. They’re not tart … they’re not like a tart cherry, they’re not like a sweet cherry, they are their own unique flavor of a cherry. And I wouldn’t call them particularly cherry-esque. They’re their own unique flavor that you might not have experienced before.
So, how you want to harvest this is you want to harvest the … the ripe ones that are soft and that are dark black. So, basically, you’re looking for ones that are going to … when you pluck them, they come off really easily. If you’re wanting to enjoy them. That’s your best case scenario. Or even shaking a little bit and the really soft ones will fall to the ground. So, what I’ve got in my hand here, you can see, there’s some that are pretty black and there’s some that are just a little bit lighter. All edible, but really you want to wait until they’re that dark black color. Cherries are a stone fruit, so they have one single stone seed inside of them. If you come across something that you think is a cherry and has multiple seeds, it’s definitely not a cherry. There’s always just the one seed inside of there. And there’s numerous species of cherries. You’ve got pin cherry or fire cherry, chokecherry, black cherry; and then you’ve got your sour cherry or tart cherry, and, I know I’m missing one or two other species. So, if you’re out and about, of course, the number one rule of foraging is you only eat something if you’re 100 percent sure. Today is a great opportunity to try this new cherry, because you’re here with me and I’ve been eating this cherry for a long time and very much enjoy it and feel great.

Plantago

So, we are about to meet what’s called plantain or plantago. Here we are with plantain right here. These broad leaves and the stem. You have some over here and here, here, here, here. All over. This is one of the most common plants throughout much of New York City and this is what’s called a ‘weed’ by many people. So, I’d like to introduce that concept of a weed. A weed is a human construct. There is no such thing as a weed. That’s just an idea. That’s just a grouping that we have made and every weed serves its purpose. The majority of the weeds that we’re pulling up from our gardens are edible or medicinal. And many of them do important things like provide ground coverage, fix nitrogen in the soil, protect the soil from erosion and the extreme heat. So they have their place and their purpose. Many of them are wonderful foods and medicines.
So, plantain or plantago is pretty easy to identify. There’s two main things. I’ll say … I’ll say three main identifying features. You look for these broad leaves. The veins are indented on the surface and then they bulge out in the back. There’s a scientific word for that growth structure, but I don’t remember it. Then, when you pull it apart, the veins will generally separate out from the leaf. So that’s a very common thing – that the veins will separate out from the leaf like that. And then third, of course, are these spikes. These spikes here. This is the seed spike. So, this is plantago … most likely plantago major. And then there’s plantago minor. All of which are edible and medicinal. And one of the main ways that this plant is worked with is, you take these leaves, you chew them up, get the juices flowing. Try to keep the juices in one side of your mouth so you’re not diluting it too much, and then you take that, and if you were stung by a honeybee, stick that on there. And you’ve got that nice green … dark green juice flowing out. That’s what you’re looking for. And then you hold that on there for ideally, like, 20 minutes or so. Or, to make life easy, you stick one of these on here and you wrap something around that and then it’ll stay on there really easily and you can keep active. Herbalists will say that this is drawing out the toxins. I don’t know if it’s literally drawing the toxins out. That doesn’t make sense to me that, like, the toxins would be coming back out. But, what I know is …. [Audience member:] Drawing them out?
[Robin:] Drawing them out. What I know is that when I’m stung by a honeybee and I put this on within the first couple minutes, I generally do not swell up much. When I don’t put this on, I often swell up majorly. So I’ve seen it pretty consistently work for me. It’s so common that if you’re stung by a honeybee and you look around, you’re probably going to find it within one minute of looking for it. So it’s very, very common. Another name for this plant, it’s also called white man’s foot because it came over from Europe with settlers, colonizers, western Europeans. So, some people would think of this plant negatively because of that although, of course, we have an incredibly destructive history of colonization. The plant itself is by no means an evil plant. And serves benefits for people from all walks of life. Salads, juicing, cooked and then you can also eat the seeds of this plant. So, you can strip these seeds right off, just like that, eat them or saute them or fry them. And, these seeds are what is basically psyllium husks. So, if any of you have ever taken psyllium husks to help with regularity, to help with pooping, you don’t have to buy it at the store. You can get that right here for free in any parks across New York City. And technically, that’s a different species – plantago ovata – but they all have that quality as well. So, and of course, all of the greens in this park have soluble and insoluble fiber and all of these will help with regularity and pooping, not just this plant. Some websites list this as one of the Top Ten most medicinal plants on Earth, and I agree, along with about 10,000 other plants. I would put it in the Top Ten. There’s so many medicinal plants out there. So, that’s a little bit of an introduction
to plantain or plantago.

Basswood

So here we are with basswood! And this is a very common landscaping plant throughout much of New York City. You’ll find this lining many of the streets and in the city parks. Planted in probably any city that can grow basswood, you’re going to find basswood growing. From Wisconsin to New York, down to the South. Not Florida, not so much on the west coast; more of an east coast scenario. And another name for this is linden. Moreso called linden by … in Europe. And, technically, this species that is native to what we call the United States, is basswood. Linden is the species that is native to Europe, as far as I know. The genus is Tilia. And, actually, basswood tends to have really large leaves. Most of the ones I’ve been seeing have the large leaves, so we may possibly have the linden here actually. But, it doesn’t matter whether it’s linden or basswood. You can work with them interchangeably.
There are three separate edible parts of this plant. And, I will say, I think this is life changing, that this is basically a giant kale tree right here. Every single one of these leaves are edible. So you can fill salad bowls full of basswood in the early summer, in the prime time. A lot of people eat the leaves when they are just budding out, and they harvest those buds and newly opened leaves. I eat them … once they’re fully formed, as long as they’re still young and tender, like I was talking about with the mulberry. We don’t have young and tender leaves at this stage. We’re already getting in the seed stage. So, we’re beyond that stage. However, I have found many basswood trees around New York City that are still producing young leaves. And, a really wonderful thing about basswood: the base of the basswood often will have shoots coming out of it. And that’s one of the standard growth patterns of basswood. So, if you’re driving down, or you’re biking or walking, and you see a tree with vigorous shoots coming out of the base, you may have basswood. Often those shoots, even in the late summer, will be producing fresh greens that are easy to access. Especially in places where they’re chopping those back with weedwhackers, you can get fresh growth late into the summer. So. Edible at any time. Never develops a bitter flavor or anything like that. It just gets tough. But, I found that to be pleasant still. I’m going to show you a few more things before we start snacking on the basswood.
So, the flowers. This is an easy plant to get to know. It is the only tree that has this specialized leaf – they call this a bract. Specialized leaf that looks like a tongue. And that has this seed structure coming off of it. If you’ve got this, you’ve got basswood. And, when this is in flower, which means you’re looking for it buzzing with bees, that’s the prime time to harvest the flower – when this is buzzing with bees and you smell a sweet smell when you walk underneath this, that’s when you harvest it for a medicine, for an herbal tea. This is potentially my favorite herbal tea – has become this year. It’s so sweet. So mild. It’s almost got like a honeyness flower, honeyness vibe to it. And it’s a mild sedative. So it’s good to mix with your chamomile or valerian, or things like that. And you can … you can make the tea fresh with the leaves and the flowers – these specialized leaves and the flowers, or dehydrate them and then make it all through the winter. Then, you can also, once it’s in the seed stage, you can harvest these seeds. You want to wait until the seeds are nice and firm, so they’re not ready yet. And then, you can actually roast the seeds to make a chocolate-like flavor. I have yet to do it, but how many of you have heard of Alexis Nikole Nelson? She goes by ‘Black Forager’ on TikTok and Instagram. You can go back to her video that teaches how to … how to make the chocolate flavor from basswood and, hopefully, I’ll get around to that this fall. So, you’ve got the leaves, you’ve got the flowers, and you’ve got the seeds. Three separate edible and medicinal parts of the basswood. Thank you basswood!

Oak

Okay, Friends. Who wants to learn about the oak? And what … what food comes from the oak for humans?
[Audience:] Acorns.
[Robin:] Acorns! Many of us here today would not be here without acorns. Many cultures – 50 percent of their calories have come from acorns. One of the most widespread trees across the world. Here in what we call North America, Turtle Island, I … it’s I think 88 species or 98 species of oaks. And the acorns from every oak tree are edible. So all acorns are edible. In California, that’s where you have some of the most active acorn eaters today. You know, people of the acorn: Indigenous cultures that still identify with the acorn and have a deep relationship with the acorn. And that still exists across a lot of the world.
However. A lot of us don’t realize this. We live in a very anti-foraging culture. When people arrived in this country over from Europe, there was this common belief that they arrived at what they call this vast wilderness. They came here and they said, “Wow! Look at this untouched wilderness.” We now know that’s what you call ‘delusion.’ Because actually, what they arrived to was a land that was the way that it was because of over 500 Indigenous cultures that lived in relationship with the land. Right here, where we are right now, we were part of a massive forest of chestnuts. There was, I think, four billion chestnut trees when settlers arrived on this land. Something like one in every four trees was a chestnut. Not a coincidence. A big part of that was because many of the people who lived here stewarded the land and wanted chestnuts to be here. Human beings have lived in relationship with these plants. And there has been a long tradition by the dominator society in … around the world, prior to the United States, of intentionally destroying cultures of people who are living in a relationship that didn’t involve the domination of the plants, but in being in relationship with the plants. So, part of foraging is really about acknowledging that. It’s about acknowledging that hundreds of years of genocide and it’s about coming into a relationship of care and reverence.
If any of you are thinking to yourself, “You know, I like what’s going on here, and I’m looking to really, radically transform myself in a practical way.” Eating from the trees really can change you. So, acorns are a beautiful … beautiful connection. And the way you do that is, you have to leach the tannin. If you just bite into an acorn, it’s going to be very bitter. You can do that. You can nibble on an acorn to try it. But, it’s going to be very bitter. You need to do a process of leaching the tannins through hot leaching or cold leaching. Simple process. Takes a little time. If you want to learn how to do that, Sam Thayer’s book – he has three books on foraging that I highly recommend: Nature’s Garden, Incredible Wild Edibles and Forager’s Harvest. And all of these are listed at my “Beginner Foraging Guide” at robingreenfield.org/foraging. Plus, in the back of my book, I have a list of books as well.

Dock

So, here we are in a bed of … anyone?
[Audience:] Dock!
[Robin:] Dock! Yes! So we talked about burdock, which is … there’s some burdock right there. Can someone point down to that burdock? Yep. That’s burdock. This is dock. Two different plants. Burdock … dock, the leaves are edible. But, you want to know your docks, because generally these are not something you’re going to enjoy. You want to harvest them at the right time for them to be tasty. And, also, the roots of the dock are a wonderful medicine.
So. Let’s see, what do we have here? Oh, what are you? Dock. This is a dock that’s growing a stalk. One of the only ones in here. And. So dock is … there’s about six or so species of dock that I know. All of them are edible. Some are very desirable. Some not. What you’re looking for with docks are young leaves. So, see how this leaf is unfurling still? It’s not fully unfurled? You’re looking for either ones that are rolled up, unfurling, or they’re fully unfurled, but they have a crease down them so that you can see that they’ve just recently unfurled. And. So, you’re looking for bright green, young leaves, and also with no red on them whatsoever. So, I thought to myself, “This one looks pretty good, but there’s a little bit of red on there.” I tried this and let’s try it again. [chews leaf] That is, like, really, really undesirable. I’m not going to use words like ‘bad,’ but I don’t want it in my mouth. That I will say. This is more of a springtime food. You can eat large quantities of it in the right scenarios and, generally I cook it versus fresh. Now, sometimes it’ll have nice stalks on it that are, like, this tall and about as thick as my pinky and they’re slimy. Those are a really nice vegetable. I like to saute those or add them to my soups and stews. And, yeah. So, also. So, you’ve got yellow dock and curly dock. Those are two of the common docks.
So. I’m going for the root here. Alright. We’re digging up a root in the park. This is a … this is a first for the foraging tour. [laughter] Oh yeah. There we go. So, that’s the yellow dock root there. If I scratch this, it’s got a yellow hue to it. Highly medicinal. You can make a tea from this. And it’s, like, a liver tonic. I would actually recommend that for this one, for people who have anemia, if you’re low in iron, this helps to uptake iron. So, I had mentioned that I had low iron because of the high mercury that I got, and this is what I was recommended by herbalists, was to make tea from the yellow dock. It’s very bitter. And I really enjoyed it along with maple syrup to help, like, decrease that … that bitterness a little bit. So, you can … you can do it fresh. You can do it roasted. Or other people will tincture the root of this as well. So, we’re talking about right here, you know, this is … just in this one little patch, this little weed … this is … you know, this is enough dock root for every single one of us here to be able to benefit from this medicine.

Lamb’s Quarters

Here we are with lamb’s quarters. This was one of the first plants that I ever foraged. In 2011, I learned through watching documentaries like “Food, Inc.” about our global industrial food system and how every single bite that I was taking, I was literally taking a bite out of the planet. And I learned that there were other ways of eating: growing food, foraging, supporting regenerative local agriculture. And I became very intrigued by the idea that there was food growing right outside of my door. And lamb’s quarters was one of the first ones that I learned about. I was in Ocean Beach, San Diego, California, and this, along with nasturtium, and guava and citrus were some of my awakenings to that food and medicine is growing freely and abundantly all around us.
This has become easily one of my top wild greens to eat and it is very widespread. I have harvested this from Maine all the way down into the Florida Everglades. So, pretty much top to bottom, all the way to New York City and all the way out to the Pacific Northwest. One of the very common weeds, especially in large cities. In fact, Washington, DC and Chicago are my two favorite places that I’ve ever harvested lamb’s quarters. In DC, I found plants that were six feet wide and over six feet tall. One plant of lamb’s quarters. And they grow out of the cracks. They grow in the planter boxes. They grow in our gardens. They grow in the parks. All throughout the summer. They never get bitter. They never get strong. They always have what is described by many as a bit of a mild, nutty flavor. Also called wild spinach, because when cooked, it has the consistency of spinach, but I would say it holds a little bit more texture to it. Versus, I think, spinach gets a little more mushy than this, and this holds a little bit of a crunch to it. This is closely related to quinoa actually. So, Chenopodium is the genus. And, you can eat the seeds of this as well. They’re like little quinoa. You can eat them the same ways as you would quinoa. But, it’s fairly time intensive to get enough seeds to make a bowl of them. And you do that by waiting until this is in seed. And then, what you can do is shake it into a bag to get the seeds in there. Generally, you’re going to need to do the process of winnowing, which is separating the chaff from the seeds, generally by using wind, or a fan in modern days. The seed being heavier than the light chaff. The chaff will blow off and you’re left with the seed in your basket or in your bowl. Part of what that is, is that it’s very high in oxalic acid or oxalates. So, if you see it, when I wipe that off, it goes from that light color to a little bit lighter. So, underneath here you can see all this white, right? Can you see that? That’s actually the oxalates, which are like little crystals. So, this is very high in that. And a lot of people avoid that if they’re concerned about kidney stones. Spinach, swiss chard, a lot of … kale … domesticated plants you have this as well. And so, that is what that is. And you can remove that by washing it or doing a blanch in, you know, boiling water to remove most of that, if you’re concerned about oxalates. I don’t recommend eating it raw because it’s so high in oxalates, but some people eat it raw, and it is tasty raw.
It has a nice nuttiness.
But if you want to break free from the grocery store and you want to drastically reduce your bills, it’s important to be efficient. The grocery store … the main reason a lot of us go to it is because it saves us time. So we need to know how to harvest in a time efficient way.
Alright. So what I’m doing is, I’m just reaching for all these tender growth tips where it easily bends off. I’m not going for any of that inner stuff, just the absolute primo outer growth tips that I’m seeing here. But, that’s 30 seconds of harvesting, and that’s a serving of vegetables. You know, you can easily pay a few dollars for that, and that was 30 seconds of your time. You multiply that out, and you can be foraging at multiple hundreds of dollars an hour in, you know, what it would cost to buy the food.

Closing

Alright. Well, there you have it. Food and medicine is growing freely and abundantly all around us and my encouragement to you is to just start with one plant at a time. One plant at a time and you can break free from the systems that no longer serve and reconnect with the Earth. If you learn one plant a month for a year, that’s twelve plants and that can transform your life. If you want to deep dive into this, go to robingreenfield.org/foraging, and that’s my Beginner’s Guide to share with you everything that you need to know. Love you very much, Dear Friends.

Foraging Resources

Join the foraging revolution!
My beginner’s guide to foraging
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Read my book, Food Freedom
The 1 Million Community Fruit Trees Initiative