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.

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Showing 14 comments
  • Jeff

    I love this. Thanks for sharing.

    • Amanda Kenyon

      Thank you Jeff!

  • anthony zemba

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

  • Luella Landis

    Excellent presentation! Appreciate the helpful information!

  • Sally Cornish

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

    • Amanda Kenyon

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

  • Krishna Winston

    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

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

  • Linda

    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

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

  • John Hall

    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

      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

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

    • Amanda Kenyon

      It’s a win-win!

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