Jack Harrington Greenway (Kids 12 & Under)

at "Wildman" Steve Brill - White Plains

Course Details
$10 32 seats left
Start Date:

Sat, Nov 23, 11:45am - 2:15pm

Next start dates (1)

White Plains, Westchester County
43 Gedney Way
Btwn Overlook Rd & Pleasant Ave
White Plains, New York 10605
Ticket Price is for Kids only. Accompanying Adult tickets are Sold separately.
Purchase Options
Class Level: All levels
Age Requirements: 1 - 12 years old
Average Class Size: 35
Teacher: Violet Brill

What you'll learn in this foraging class:

This scenic woodland trail, running between houses in a residential area, is a great place for foraging in early spring. Participants will see many common, renewable shoots, greens, flowers, roots, and mushrooms that abound here during the foraging tour.

Of course, one of the first things you'll learn will be violets. The sweet, mild leaves are great in salads, or cooked in any recipe that calls for greens, where they act as thickeners. The flowers, which taste like the leaves, will decorate any dish, and you can even freeze them in ice cubes and serve them in drinks.

Other greens in season now include field garlic, curly dock, bitter dock, poor man's pepper, shepherd's purse, wood sorrel, and greenbrier, all with their own wonderful flavors.

The shoots of false Solomon's seal taste like asparagus, while those of the day-lily taste like a combination of string beans and onions. Pokeweed shoots, well-known in The Deep South, have a flavor all their own. Violet will decribe hot to properly prepare this delicacy, which is poisonous raw.

There will even be edible trees. Black birch twigs taste like wintergreen, great to chew on, and excellent for making tea and flavoring puddings. The anti-inflammatory methyl salicilate it contains is also a gentle pain killer and the most effective remedy for teething.

Sassafras is another delicious tree. You can make tea with the roots of the saplings, chill the tea, and add chilled sparkling water and a sweetener to make your own root beer. The cambium layer of the root, just under the bark, is an excellent culinary seasoning, like a combination of root beer, cinnamon, and anise.

Mid-spring mushrooms could also be around. The wood chips that line the trail may be producing wine-cap stropharias, an especially delicious mushroom unknown to celebrity chefs, and the season for chicken mushooms, which taste like chicken, only better, has begun.

Please Note:
  • Participants should be dressed for the weather, and be aware of very bad subway service. Trains are often canceled due to track work.
  • No sandals (there are mosquitoes, thorns and poison ivy). Everyone should have plastic bags for veggies and herbs, paper bags for mushrooms, which spoil in
  • plastic, containers for berries from late spring through fall, water and lunch, and extra layers when it's cold. Digging implements and pocket knives are optional.
  • Dogs are permitted. Children are encouraged to attend.
  • There's no smoking whatsoever at any time.
School Notes:
If you can't attend the class you signed up for, please call or email "Wildman" Steve Brill a day before the start of the class. No-call/no-show creates an inconvenience to all participants since we can’t tell if absentees are having transportation issues, and this delays the start of the tour/class.

Kindly note that price posted is our suggested donation only.

Still have questions? Ask the community.

Refund Policy
Participants can cancel the night before an event and get a refund.


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"Wildman" Steve Brill

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Start Dates (2)
Start Date Time Teacher # Sessions Price
11:45am - 2:15pm Violet Brill 1 $10
11:45am - 2:15pm Violet Brill 1 $20

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School: "Wildman" Steve Brill

Foraging expert Steve Brill has shared his foraging wisdom at schools, museums, parks departments, environmental organizations, and with scout troops since 1982. He’s written three books and an app, stars in a DVD and maintains a website.

His History with Foraging 
As part of his exercise regime,...

Read more about "Wildman" Steve Brill

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