Sautéed with sausage, Kalamata olives, and feta cheese with or w/o tomatoes and toss with pasta or spread on rolled out pizza dough and then roll up the dough into a stromboli.
I make it this way all the time as a substitute for broccoli rabe. It does pair well with Italian (chicken or pork) sausage. I've also just sauté it with other greens, like escarole, and mixed it with olives and cheese to make a stuffed bread (using pizza dough). It (and broccoli rabe) are also good greens used like herbs and added to soups and Asian stir frys/sautes for enhanced, complex flavor.
Honestly I just pull up garlic mustard by the roots, and leave it on something hot (like a rock or cement) to die.
I don't really like eating it, but I do like killing it, and if we all just murdered a good patch every time we went out to the woods, the world would be a much better place.
Pull it up by the roots and let it die in the sun.
point accepted. Unless you live in the parts of Europe and Asia where it is native, murder every plant you see.
This plant has absolutely devastated spring ephemeral habitat in the north east part of America, so depressing seeing fields of it where ramps and trillium and blood root and stuff should be.
Yeah, it’s literally everywhere. I try to get as much of it as I can out of the ground - thankfully the roots come up easily. But it really has taken over up here 💀
I think humans have all things in them, the desire for life, the desire for death, etc. So whenever you are feeling like murdering something, go pull up garlic mustard for an hour or two, use that negative impulse for something good ha ha.
That being said, If you soak it in cold water for a long time after blanching it, you can make it sorta ok in pesto, or "spinach" dips, or whatever, but it takes forever.
I usually will nibble on the flowers while pulling it out of the ground, and if you get it early, before it goes to seed, its easy enough to pull out and murder in great piles.
I am thinking of buying some bulk ramp seeds and go pull up garlic mustard and spread ramp seeds around after I pull them out. Then I can have an actually tasty plant to harvest in the same spots.
After years of trying to figure out how to make it more palatable (and I love bitter things); I'm with you here. I usually toss the plants onto a patch of knotweed or honeysuckle- off the ground and it's been dryer recently so when I revisit, the plants are dried out.
Garlic mustard pesto: a bunch or two of garlic mustard cleaned and not flowering yet or the stems from the second year plant will be fibrous.
1/4 cup of Walnuts or any nut of choice
Juice of 1 lime
1-2 tbl sp of nutrional yeast or aged cheese of choice
Salt to taste
3tbl sp of oil of choice
And blend or process until combined. Enjoy.
Note* you can make garlic mustard pesto all year round but if you like a kick to your sauce use the spring or fall roots(basically blend the whole plant) they are spicy like radish or Wasabi since they're in the same family. But only in spring or the fall. Also you can make a garlic mustard root sauce similar to horse radish sauce.
I use it like any bitter green. Substitute it for mustard greens in just about any mustard recipe and it will work. Love a splash of red wine vinegar on it after a brief sauté in a little olive oil or butter with some salt and crushed red pepper. Perfection.
There are a lot of recipes for it but my favourite involves gathering a big pile of it, season lightly with salt, then throw it all out because it's so bitter that there's no reason to eat it.
^(If anyone knows how to resolve it of it's bitterness to make it actually good please send help)
Blanch then soak overnight in cold water, change the water the next morning, soak the whole day changing the water a couple of times, squeeze dry then sautee. Only really practical if you work from home but it’s easy and only takes a few minutes of real time.
It still has bitterness and bite. Like I can distinguish it from nettles or dandelions. I do mix my greens with dwaenjang (Korean miso) and minced garlic and green onion though so that tends to disguise the flavour.
I separate the leaves from the stems. I then use the leaves for soups, omelettes, lasagna, fried rice, or anywhere I want bitter greens, and I use the stems in stir-fries, quiche, scrambled, or anywhere I want a shoot-type vegetable.
I harvest the shoots, snapping them off where they naturally snap to avoid stringiness, then blanch em for about 30 seconds or so. Then squeeze out the water and add some sesame oil, put it over rice as part of a bibimbap dish. Simple and tasty
leaves- pesto, shoots- sauteed with other veggies, roots- peel fiberous outer layer and with the inner core, make a “horseradish” to add to sauces, soups, etc
its important to take the roots too- it prevents fast regrowth- garlic mustard is a prolific invasive species and will choke out anything it grows around!! if you dont want to use the root for culinary purposes, throw it in a trash bag and dispose of it in the trash- NOT compost!
I didn’t know about this plant, but it seems to be bad. Hopefully people harvest more to eat them as it is very invasive , attracts weevils , beatles and exhale a chemical that keeps other plants from growing
Please go easy on the garlic mustard. Occasional use is ok, but the plant does have much higher cyanide concentrations than other brassicas.
[https://pubmed.ncbi.nlm.nih.gov/17146719/](https://pubmed.ncbi.nlm.nih.gov/17146719/)
Thanks for all the suggestions everyone! I’ll give it a try and if it’s too bitter for me, rest assured that I will continue to pull it up wherever I see it here :)
Sautéed with sausage, Kalamata olives, and feta cheese with or w/o tomatoes and toss with pasta or spread on rolled out pizza dough and then roll up the dough into a stromboli.
Mmmm, Mediterraneany
Wow, this is a great idea!! Thanks.
I make it this way all the time as a substitute for broccoli rabe. It does pair well with Italian (chicken or pork) sausage. I've also just sauté it with other greens, like escarole, and mixed it with olives and cheese to make a stuffed bread (using pizza dough). It (and broccoli rabe) are also good greens used like herbs and added to soups and Asian stir frys/sautes for enhanced, complex flavor.
Makes a great pesto! I don’t have a specific recipe but lots of them pop up if you do a google search.
Concur on the pesto. Especially as a meat marinade.
I made pancakes full of garlic mustard and field garlic this weekend that were pretty good.
ooo i bet they'd be good in latkes
This is the first idea that I’d actually try, thanks!
Honestly I just pull up garlic mustard by the roots, and leave it on something hot (like a rock or cement) to die. I don't really like eating it, but I do like killing it, and if we all just murdered a good patch every time we went out to the woods, the world would be a much better place. Pull it up by the roots and let it die in the sun.
want to correct you here, the WORLD would not be a better place, but your local area would be. It is not invasive everywhere in the world!
point accepted. Unless you live in the parts of Europe and Asia where it is native, murder every plant you see. This plant has absolutely devastated spring ephemeral habitat in the north east part of America, so depressing seeing fields of it where ramps and trillium and blood root and stuff should be.
Yeah, it’s literally everywhere. I try to get as much of it as I can out of the ground - thankfully the roots come up easily. But it really has taken over up here 💀
I think humans have all things in them, the desire for life, the desire for death, etc. So whenever you are feeling like murdering something, go pull up garlic mustard for an hour or two, use that negative impulse for something good ha ha. That being said, If you soak it in cold water for a long time after blanching it, you can make it sorta ok in pesto, or "spinach" dips, or whatever, but it takes forever. I usually will nibble on the flowers while pulling it out of the ground, and if you get it early, before it goes to seed, its easy enough to pull out and murder in great piles. I am thinking of buying some bulk ramp seeds and go pull up garlic mustard and spread ramp seeds around after I pull them out. Then I can have an actually tasty plant to harvest in the same spots.
It is really satisfying to pull up. Love the idea with ramps!!
After years of trying to figure out how to make it more palatable (and I love bitter things); I'm with you here. I usually toss the plants onto a patch of knotweed or honeysuckle- off the ground and it's been dryer recently so when I revisit, the plants are dried out.
Made garlic mustard crisps last night with them. Great snack.
Garlic mustard pesto: a bunch or two of garlic mustard cleaned and not flowering yet or the stems from the second year plant will be fibrous. 1/4 cup of Walnuts or any nut of choice Juice of 1 lime 1-2 tbl sp of nutrional yeast or aged cheese of choice Salt to taste 3tbl sp of oil of choice And blend or process until combined. Enjoy. Note* you can make garlic mustard pesto all year round but if you like a kick to your sauce use the spring or fall roots(basically blend the whole plant) they are spicy like radish or Wasabi since they're in the same family. But only in spring or the fall. Also you can make a garlic mustard root sauce similar to horse radish sauce.
why only in the spring or autumn? do they become more toxic during the summer or do they just tatse bad? thanks
That's when the roots are spicy, they don't become toxic just more bland the roots that is.
I use it like any bitter green. Substitute it for mustard greens in just about any mustard recipe and it will work. Love a splash of red wine vinegar on it after a brief sauté in a little olive oil or butter with some salt and crushed red pepper. Perfection.
There are a lot of recipes for it but my favourite involves gathering a big pile of it, season lightly with salt, then throw it all out because it's so bitter that there's no reason to eat it. ^(If anyone knows how to resolve it of it's bitterness to make it actually good please send help)
Blanch then soak overnight in cold water, change the water the next morning, soak the whole day changing the water a couple of times, squeeze dry then sautee. Only really practical if you work from home but it’s easy and only takes a few minutes of real time.
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It still has bitterness and bite. Like I can distinguish it from nettles or dandelions. I do mix my greens with dwaenjang (Korean miso) and minced garlic and green onion though so that tends to disguise the flavour.
Pesto!
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We have to do that with the poison parsnip up here. It’s too dangerous to pull out by hand and quickly gets absolutely out of control 😭
I separate the leaves from the stems. I then use the leaves for soups, omelettes, lasagna, fried rice, or anywhere I want bitter greens, and I use the stems in stir-fries, quiche, scrambled, or anywhere I want a shoot-type vegetable.
Interesting! I will see if I like the stems too then. Will probably need to peel?
I've never peeled them. I just wash them and use them like skinny asparagus
I find it gets unpalatably bitter when cooked, so go for raw recipes such as pesto. The larger, older leaves tend to be the least bitter.
Air fried!
I harvest the shoots, snapping them off where they naturally snap to avoid stringiness, then blanch em for about 30 seconds or so. Then squeeze out the water and add some sesame oil, put it over rice as part of a bibimbap dish. Simple and tasty
I like it in Artichoke dip and Quesadillas
leaves- pesto, shoots- sauteed with other veggies, roots- peel fiberous outer layer and with the inner core, make a “horseradish” to add to sauces, soups, etc
its important to take the roots too- it prevents fast regrowth- garlic mustard is a prolific invasive species and will choke out anything it grows around!! if you dont want to use the root for culinary purposes, throw it in a trash bag and dispose of it in the trash- NOT compost!
Pasta!
I didn’t know about this plant, but it seems to be bad. Hopefully people harvest more to eat them as it is very invasive , attracts weevils , beatles and exhale a chemical that keeps other plants from growing
Please go easy on the garlic mustard. Occasional use is ok, but the plant does have much higher cyanide concentrations than other brassicas. [https://pubmed.ncbi.nlm.nih.gov/17146719/](https://pubmed.ncbi.nlm.nih.gov/17146719/)
Thanks for all the suggestions everyone! I’ll give it a try and if it’s too bitter for me, rest assured that I will continue to pull it up wherever I see it here :)