Edible Invasives
Experience Design
How might we introduce the culinary potential of invasive plants to promote habitat restoration?
Invasive species are organisms that spread beyond their native regions, often disrupting ecosystems and damaging infrastructure.
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
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
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
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
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.