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
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.