Edible Invasives

Edible Invasives is a seasonal event series that offers an alternative approach to invasive plants’ management through a culinary lens.

Capstone Project
Experience Design
TimelineFeb - May 2025


Photographs by Nadine Zhan



How might we introduce the culinary potential of invasive plants to promote habitat restoration?



INTRODUCTION

Invasive species are organisms that spread beyond their native regions, often disrupting ecosystems and damaging infrastructure.

PROBLEM

Disposal methods for invasive plants, such as air-drying them in plastic bags to prevent their regrowth, are unsustainable and labor intensive.




INSIGHT

Urban dwellers are motivated to learn about local ecosystems and support sustainable food practices as a way to connect with their environment.

OPPORTUNITY

How might we reframe the mechanical removal of edible invasive plants by creating practical experiences that introduce their culinary potential?



Edible Invasives

is a seasonal event series that invites attendees to explore and incorporate these disruptive and damaging plants into their cooking.

Each event is accompanied by a modular booklet that educates on foraging, prompts reflections on the tasting experience, and offers introductory recipes while serving as a lasting, collectible artifact. By exposing and celebrating the culinary potential of these species, Edible Invasives seeks to engage communities in habitat restoration.




Phases


Each Edible Invasives event unfolds in three phases:




1 . Foraging


2. Tasting




3. At Home

Personas


These events take place through a collaboration between a forager that walks attendees through identifying these plants and a chef that prepares the tasting menu.


Forager & Chef



Attendees

Early Spring at Prospect Park


Each seasonal event focuses on three different invasive plants that are in season at the chosen park location.

For the Early Spring session at Prospect Park, they were:




Garlic Mustard
Alliaria petiolata



Goutweed 
Aegopodium podagraria



Mugwort
Artemis vulgaris




Phase 1: Foraging



The Folder


The event starts off by the forager giving out individual folders designed for the day.




Foraging Leaflet & Sample Pockets

Each folder contains the Foraging Leaflet and sample collection pockets.

The Foraging Leaflet introduces attendees the plants that the will be looking for and where they will be stopping at the park.





Foraging & Collecting Samples


While the foraging walk will be led by the experienced forager, attendees will be encouraged to collect samples of leaves to help them become more familiar with the plants’ appearance.




Phase 2: Tasting




Once attendees complete their foraging walk, they arrive at a tasting picnic prepared by the chef.






Seasonal Menu


Each Edible Invasives event feature a seasonal menu 
designed around the invasive plants available.


Flavor Progression

 
The tasting menu is designed with a flavor progression that will ease participants into unfamiliar ingredients.



Starter
Introducing the natural taste and texture of invasive plants


Entrée 
Exploring how frying and sauces can enhance flavors.



Entrée
Using invasive plants as fillings to show their adaptability


DessertFinishing with a
sweet surprise


Note Taking


During the tasting, attendees are encouraged to take notes on the new flavors they’re experiencing.



Phase 3: At Home




A Collectible Artifact 


Attendees get to take home their foraging guide, complete with personal notes, collected leaf samples, and a recipe card, empowering them to confidently use the newly foraged plants in their own kitchens.





Recipe Card


Attendees get to take home their foraging guide,
complete with personal notes, collected leaf samples,
and a recipe card, empowering them to confidently
use the newly foraged plants in their own kitchens.




Seasonal Modules


Edible Invasives is envisioned as a seasonal event series. Each season brings a new set of invasive plants to explore, offering unique flavors and learning opportunities.

As attendees return for future events, they build a growing collection of notes, leaf samples, and recipes, creating a personal archive of their evolving relationship with these plants.









What next?


Moving forward, it would be interesting to build partnerships with local foragers and chefs to expand the culinary potential of invasive plants and ensure responsible harvesting practices.

Additionally, developing a community-sharing platform where attendees can exchange recipes, tips, and experiences could help foster an ongoing dialogue around cooking with invasive plants and support a growing network of engaged participants.




Read the capstone book here






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