Before we began, Brill told us, “Foraging is environmentally sound. Culinarily, it’s amazing.” It’s also great for the gatherer’s health. “The nutrients in these plants are off the wall,” he explained.

We picked, nibbled, and gathered redbud blossoms, cattail shoots, lemony sheep sorrel and wood sorrel, chickweed, hairy bittercress, violets, Japanese knotweed, wild garlic, garlic mustard and Solomon’s seal. We learned how to make teas from plants like white pine and sassafras and how to identify wild bay leaves. We also learned about two medicinal plants – jewelweed and common plantain, both, which ease the pain of insect bites, burns, and rashes.

Before some of us went on to enjoy a Nuevo Latino brunch at Calle Ocho, Brill reminded us: “Only eat things you can identify with 100 percent certainty.” (Happily, sangria falls into that category!) For more information about Steve Brill, to order his books, or to join a tour, visit www.wildmanstevebrill.com.

See what other members are saying about the tour! Visit http://www.prevention.com/danasmarketbasket and http://lornasassatlarge.wordpress.com.

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