4-hour foraging tour: (Outdoors) Thanks to its varied habitats and combination of native and introduced species, this world-famous park overflows with wild food in mid-summer. Wild fruit far surpassing anything available commercially also fills the park. Thickets will still be lined with such sweet, juicy European cut-leaf blackberries, you'll forget all about your iPhone! This is also the peak of the season for black cherries. This native species bears small, round, addictive, bittersweet fruits—great sweetened, thickened, and cooked into desserts. Cornelian cherries, fruits of a dogwood species that taste like plums, grow throughout the park, and they're just as good as they're abundant, elderberry bushes, prized in Europe but ignored in America (where no one respects their elders), grow in plain sight, completely overlooked. There's even a wild peach tree, with fruit at the peak of their ripeness, growing on a hillside along the lake. tasty heritage apples grow across the drive from The Metropolitan Museum of Art. They’re just as good, and even more abundant. Wild greens also thrive in meadows and along trail edges. We'll hunt for purslane, lamb's-quarters (a wild spinach), wood sorrel, sheep sorrel, poor man's pepper, lady's thumb, bitter dock, and Asiatic dayflower. There will be culinary and medicinal herbs such as epazote, field garlic, sassafras, black birch, and common spicebush leaves. We'll even get to gather caffeine-free coffee, courtesy of the seeds from the Kentucky coffee-tree. Not only can you make coffee from the seeds, but you can also use them to flavor chocolate dishes. Gourmet wild mushrooms pop up in Central Park after it rains. On this tour, we'll hunt for gigantic chicken mushrooms, brittle russulas, and prized bolete mushrooms.