Wildman Steve Brill leads a foraging tour of Central Park, beginning at W. 106th St. and Fifth Avenue.

Central Park provides a great window into the world of wild foods of mid- to late spring. It's the peak of the season for wild salad greens: Spicy mustard greens, such as garlicky garlic mustard, hot hedge mustard, and even hotter poor man's pepper, abound on lawns or under trees anywhere, and lemony sheep sorrel thrives in sunny places. Offset their flavors in a salad with milder-tasting greens such as violet leaves, lamb's-quarters, Asiatic dayflower, and chickweed, also quite abundant. With the inclusion of tender, cucumber-flavored cattail shoots, you'll have the best salad you've ever eaten. Wild mushrooms, if present, will provide a gourmet side dish. We could find fairy ring mushrooms, wine-cap stropharias, or chicken mushrooms on this tour, especially if there have been days of heavy rain beforehand.