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GARLIC MUSTARD: Eat this Invasive! Learn to ID, Harvest & Control this Nutritious Wild Edible.
Meet garlic mustard in its basal rosette form. This is what they look like in their first year and second year early spring.
Garlic mustard is a biennial scientifically called Alliaria petiolata of the Brassicaceae family.
Culinary Uses
Seedling, basal leaf (theme of this video) , aerial leaf, tender stalk, flower: raw in salad, pesto, Goddess Dressing; cooked in soup, sauté, frittata.
Root (theme of this video) of first year fall or second year spring can be eaten raw like horseradish.
Qualities
Above ground parts: pungent-mustardy, garlic-like, mild to strongly bitter.
Root: sharp, strongly pungent, use in small amounts; Seeds: mustard seed substitute. Leaf: high in vitamin C & beta carotene.
All parts: digestive stimulant.
Harvest
Spring: seedlings, basal rosette leaves, stem leaves, flowers, seeds, roots, stem when tender
Early spring to late fall: basal leaves
Late fall thru early spring: Roots
Habitat
Look for it in woodland edges and clearings, roadsides, disturbed areas, and fields, in full sun to part shade. Prefers rich moist soil, tolerates many. Hardiness Zones (USDA): 4-8.
Native of Eurasia. Now found throughout the USA and many of the temperate zones of the world.
Reproduces by seed, so do not let flower if wanting to control its spread.
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