Spring is a great time to forage for wild edibles; fresh shoots are readily available and tastier than their older counterparts. Local forager and restaurateur, Nikaline Iacano, will lead participants through the Gardens and surrounding woodlands in search of edible greens, tasty weeds and shoots, mushrooms, flowers, roots, tubers, and even pine pollen. Bring your taste buds and a sense of adventure! We will end the session by making a tea with our collections. For further essential program information before registering, click Learn More.