What Is Wild Chickweed And Why Would We Eat It?

On Saturday, April 11, naturalist and author “Wildman” Steve Brill will lead one of his popular wild food and ecology tours at Sticks and Stones Farm in Newtown. The 60-acre stone masonary farm and retreat features a wide variety of habitats — a mountain, meadows, woods, cultivated areas, and fields, and wetlands — all loaded with their associated wild plants and mushrooms.

Early spring shoots and greens are in season now. Mr Brill will lead a group in looking for chickweed, which tastes like corn on the cob; daylily shoots, which taste like Chinese food; dandelion greens, which are very savory with a touch of bitter; spicy hairy bittercress, which tastes like watercress; mild-flavored shepherd’s purse, lemony sheep sorrel, and garlic-flavored field garlic and garlic mustard.

Sassafras, which tastes like root beer, and mullein, a traditional herb tea for coughs, both grow in the woods and may also be uncovered during the program.

If there has been a lot of rain beforehand, Mr Brill and the group may also find the year’s first wild mushrooms. Oyster mushrooms, enoki mushrooms, and tree ears sometimes come up at this time of year.

The 30-minute talk and 90-minute tour of at Sticks and Stones Farm will begin at 2:30 pm at 201 Huntingtown Road. The fee is $25 adults, or $10 for ages 12 and under. Call 270-8820 at least 24 hours ahead to reserve a place.