Edible Wild Plants and Fungi of Spring

As the warmer temperatures and longer days of spring unfold, many tender, young edible shoots, plants, flowers, and even a few fungi awaken a forager’s senses and delight. Learn how to identify, sustainably harvest, and prepare the wild foods of spring, from invasive bamboo shoots to the lemony tang of fresh wood sorrel, including some of the early edible fungi of the season. Join The 3 Foragers as they discuss the edible plants and fungi of spring, with their original photos and recipe ideas featured in an educational slideshow. Free and open to all ages!

Note:  This program is offered for educational purposes only.  State of Connecticut Agency Regulations (State Park Rules) prohibit the removal of vegetation from state park property (Title 23 Sec. 23-4-1(b)).  However, the foraging of mushrooms from state park property is allowed, provided it is for personal use only, and with the understanding that the state has no liability to any person engaging in the activity of taking mushrooms (CGS Chapter 447 Sec. 23-4 (b) as amended by Public Act 17-150).  Foraging should only be from one’s own property. 

Register here: https://forms.office.com/g/gG8VjxZpCZ