Alliaria Petiolata
“Garlic Mustard is a biennial herb that has been labeled an invasive weed in many areas. Originally from Europe, this nutritious plant is found in many locations across North America. The flower of this wild edible only appears from April to June. Garlic Mustard is good for your weight, heart, lowers cholesterol, may help prevent cancer, as well as many other health benefits.” –Edible Wild Food
The best thing to do with a weed, is to eat it! All parts of the garlic mustard can be eaten. Leaves, stems, flowers, seeds and roots. All of the green part of the plan may be eaten any time, however, once the weather gets hot, the leaves will taste bitter. All of the areal part of the plant can be chopped and tossed into salads. The roots can be collected in early spring and again in late fall, when no flower stalks are present. Garlic mustard roots taste very spicy, like horseradish. Roots can be collected, dried, shopped up and infused with oil. It may be a great remedy for bronchitis or other raspiratory issues, has been used for sanctaries by natives.
Easy Green Salad Recipe
Garlic Mustard areal parts – chopped
Green Onion tops – chopped
Lettuce of choice – chopped (optional)
Olives of your choice
Mayonaise of your choice or Avocado
Salt, such as Real Salt or Celtic Sea salt – a dash, to taste.
Stir and enjoy!
All of the above amounts depend on the size of your family. I normally use equal parts of galic mustard, green onion tops and lettuce and one can of black olives, mix with Avocado Mayonaise (since it does not have EDTA in it) and a dash of Real salt.
More recipes are available at Edible Wild Food, ediblewildfood.com.