Does garlic mustard taste like garlic?
If you squeeze the plant’s leaves, you’ll also notice a distinct garlic aroma and a taste that hovers between garlic and mustard greens, hence the name of the plant. Young stems — considered by many to be the best part — are sweeter, like snap peas. The name garlic mustard comes from the garlic smell that its leaves and stems give off when crushed. This plant is indeed edible and should be harvested young when it’s less bitter.All parts of the plant are edible and nutritious and contain Vitamins A and C, and many trace minerals. As with many plants found in the park, there are historical medicinal uses for garlic mustard, ranging from treating bronchitis to gangrene.Garlic mustard (Alliaria petiolata) was likely brought to the United States for food or medicinal purposes in the 1800s. It can be spread by transporting mud that contains its tiny seeds, so it is often found along highly-trafficked trails.The plant was introduced to North America in the mid 1800s for its herbal and medicinal qualities and as erosion control. Its aliases are Poor Man’s Mustard, Hedge Garlic, Garlic Root and Jack-by-the-Hedge.Seeds from mustard (genera Brassica spp. Sinapsis spp. These compounds are widely known for their health benefits that include reducing inflammation and lowering the risk of cardiovascular diseases and cancer.
What exactly is garlic mustard?
Garlic mustard is a biennial that grows up to 4 feet tall. Rosette leaves have a rounded kidney shape, and mature leaves are arrow shaped with unevenly toothed margins. Injured plant parts smell like garlic. Branch tips produce clusters of four-petaled white flowers, and narrow seed pods grow upright from the stalk. Garlic mustard, also known as ‘Jack-by-the-hedge’, likes shady places, such as the edges of woods and hedgerows. It can grow to over a metre tall and has small white flowers that appear from April. It is a biennial plant, so takes two years to complete its lifecycle.
How to cook garlic mustard leaves?
Cook, tossing the greens in oil until just wilted. Add the remaining greens and continue cooking and tossing until wilted, 2-3 minutes. Add the garlic to the pan and toss with greens until well combined. Cook this until the stems are just fork tender, about another four minutes. To make pesto, thoroughly rinse garlic mustard greens and tender stems. Feel free to add the garlic mustard root, wild garlic, wild onions or ramps into this mix if desired. Add greens to boiling water for just 2 or 3 minutes, until the greens are even greener.