Nature’s Supermarket: Garlic Mustard

In our new Nature’s Supermarket series we’ll highlight edible plants you can find in backyards and woodlands. We’ll start by introducing you to garlic mustard – it’s everywhere!!

Garlic mustard is an invasive species in North America, brought over by settlers. In this video you’ll learn:

  • Why it’s harmful to our native ecosystem
  • Why it’s good to eat
  • Where to find it
  • How to identify it
  • How to cook with it

Remember:
Don’t eat any foraged plants that you’re uncertain about.
It is best to harvest plants away from roadsides to avoid contaminants.

 

Recipe for Garlic Mustard Pesto:

  • ¾ cup walnuts or pine nuts
  • 5 cups loosely packed garlic mustard leaves
  • 5 Tbsp Nutritional yeast or grated parmesan
  • ¾ cup olive oil
  • 1 garlic clove (optional)
  • 1/2 Tbsp Lemon juice
  • 1 tsp salt
  • ½ tsp pepper

Using a food processor, finely chop the nuts. Add the remaining ingredients and blend until combined. Voila!

Contributed by Jen Huddleston and Amanda Kenyon.

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Showing 14 comments
  • Jeff
    Reply

    I love this. Thanks for sharing.

    • Amanda Kenyon
      Reply

      Thank you Jeff!

  • anthony zemba
    Reply

    AWESOME WORK!!!! Jen – you were great! Thanks to all who contributed.

  • Luella Landis
    Reply

    Excellent presentation! Appreciate the helpful information!

  • Sally Cornish
    Reply

    I wish I’d had this recipe before I trashed a large bag of garlic mustard! But there’s always next year.

    • Amanda Kenyon
      Reply

      Hey, you still did a great thing for the local plantlife by pulling it up!

  • Krishna Winston
    Reply

    Garlic mustard can also be used as a salad green, added to soups, or sautéed in a bit of olive oil with garlic.

    • Amanda Kenyon
      Reply

      Thank you for the additional easy tips! This week I lightly sauteed them with sprouts.

  • Linda
    Reply

    We had garlic mustard leaves in our salad tonight. We’ve been using it for a few weeks now. We have a vegan and a sometimes vegan in the household and both of us use it in our own version of scrambled eggs. Yummy! Looking forward to your next video. Thanks

    • Amanda Kenyon
      Reply

      Some chopped garlic mustard sounds like a great flavor enhancer for tofu scramble!

  • John Hall
    Reply

    As a direct result of this video, I went straight outside into our yard and found a whole bunch of garlic mustard. It may be the reason our ivy has been dying. Anyway, it took me about a 1/2 hour, but I was able to get all the flowering plants pulled up. The smaller ones (first year?) were too numerous and small to pull. Thanks, Jan.

    • Amanda Kenyon
      Reply

      That’s awesome! Keep at it! As a direct result of Jen’s video I also picked some garlic mustard for the first time on a hike this weekend. I’ll pass on the thanks.

  • Roynn Lisa Simmons
    Reply

    I’m going to try this pesto right away. I like the idea of foraging for wild invasives and eating them! Thanks

    • Amanda Kenyon
      Reply

      It’s a win-win!

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