Wednesday, April 22, 2015

Deja Vu And Garlic Mustard

Garlic Mustard, Alliaria petiolata, Pittsburgh 2015

A few years ago a couple of friends introduced me to garlic mustard.  They served it parboiled in three changes of water and then sauteed in olive oil with salt and pepper to taste.  It was wonderful.  But what I quickly learned upon collecting this wild and invasive green myself was that  when you pick it during its life cycle dictates how you prepare and serve it.  Garlic mustard can be extremely bitter (hence the three changes of water) once it goes to flower or seed, but if you get it early enough, it's almost sweet, a very mild salad green.
There's a blog with some great recipes and ideas for garlic mustard here.  Just remember:  It's more nutritious than kale or spinach, and it's free!

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