Garlic mustard, often labeled “invasive,” is a plant you can eat from top to bottom, boasting impressive nutritional benefits. Its subtle garlic taste makes it a delightful addition to recipes needing a mustard-like kick!
Also known as garlic weed, garlic hederich, or leek weed, is both edible and medicinal, appearing from early spring to late summer. Foraging for garlic mustard is easy, as it grows almost everywhere, especially in light deciduous and mixed forests, along roadsides, and at the edges of woods.
This versatile plant is nutrient-rich and has a mildly garlicky flavor, similar to wild garlic but with a less intense, leek-like aroma. While its taste weakens when cooked, making it less versatile, it still offers plenty of culinary and herbal uses.
Learn how to identify and forage for garlic mustard, and discover its many applications in the kitchen and for herbal remedies.
What is Garlic Mustard?
Garlic mustard, scientifically known as Alliaria petiolata, originally hails from Europe. It was brought to North America in the 1800s, likely for its culinary and medicinal uses. However, it didn’t take long for garlic mustard to escape gardens and start spreading on its own. Today, it’s considered an invasive species in many regions, meaning it grows aggressively and can outcompete native plants.
What does garlic mustard look like?
Garlic mustard has distinct features that change as it matures, making it a fascinating plant to identify. Here’s what you should look for:
- Leaves: In its first year, garlic mustard forms a rosette of kidney-shaped leaves that sit close to the ground. These leaves are dark green with scalloped edges and have a wrinkled texture. In the second year, the leaves become more heart-shaped and are toothed along the edges. When crushed, they release a garlic-like smell, which is a clear indicator you’re dealing with garlic mustard.
- Flowers: In its second year, usually during springtime, garlic mustard produces small, white flowers with four petals arranged in a cross shape. These flowers grow in clusters at the top of the plant.
- Stem: The stem of garlic mustard is slender and can reach heights of about 2 to 3 feet. It’s typically smooth and unbranched until it nears the top, where it may branch out slightly.
- Root: Often has a distinct ‘S’ or ‘L’ shape just below the stem.
- Height: During its first year, garlic mustard stays low to the ground. However, in its second year, it grows tall, often reaching up to 6 feet.
Recognizing these characteristics will make it easier for you to spot garlic mustard on your foraging adventures.
Look-Alikes and How to Differentiate
To tell garlic mustard apart from its common look-alikes, focus on a few distinguishing features. For example, violets (Viola spp.) have heart-shaped leaves resembling garlic mustard’s second-year leaves, but they tend to be more rounded and don’t have the garlic smell. Also, violets have purple or blue flowers, unlike garlic mustard’s white ones.
Creeping Charlie (Glechoma hederacea) has scalloped leaves that might be mistaken for garlic mustard. However, it stays low to the ground, spreads out in a creeping manner, and has small purple flowers, all without the garlic scent. Ground Ivy, another name for Glechoma hederacea, is very similar to Creeping Charlie. It grows as a vine with scalloped leaves and purple flowers, making it easy to distinguish from garlic mustard.
In its early rosette stage, garlic mustard looks like several native plants and common weeds, including wild violets, fringecup (Tellima grandiflora), and piggyback plant (Tolmiea menziesii). As it grows taller, it can be confused with nipplewort (Lapsana communis), which has yellow flowers instead of white. The money plant (Lunaria annua) also looks similar and sometimes has white flowers, but its round, flattened seed pods set it apart.
A reliable way to identify garlic mustard is to crush the leaves and check for the characteristic garlic smell. Unlike most lookalikes that have fuzzy or hairy leaves, garlic mustard leaves are smooth and mostly hairless. This distinctive scent, combined with the smooth texture, helps ensure accurate identification.
Where can I find garlic mustard?
Garlic mustard is widespread across North America, especially in the eastern and midwestern United States. Here’s where you can find it:
- Northeast: Abundant in states like New York, Pennsylvania, and New Jersey, particularly in forested areas.
- Midwest: Common in Ohio, Illinois, and Michigan, thriving in woodlands and along trails.
- Southeast: Found in warmer climates, especially in shaded, moist areas.
- Pacific Northwest: Thrives in the region’s damp, forested environments.
Best Time to Harvest
Garlic mustard is a biennial plant, meaning it has a two-year life cycle. To get the best flavor and nutritional value, it’s important to know when to harvest it. Here’s a step-by-step guide to help you harvest garlic mustard responsibly and sustainably.
- Early Spring (First Year): In its first year, garlic mustard forms a rosette of leaves close to the ground. These leaves are tender and have a milder flavor. Early spring is a great time to harvest these young leaves before they become too tough.
- Late Spring to Early Summer (Second Year): In its second year, garlic mustard shoots up and produces small white flowers. This is the best time to harvest the leaves, stems, and flowers. The leaves are still tender, and the flowers add a nice touch to salads and other dishes.
- Late Summer to Early Fall (Seed Pods): After the plant flowers, it will produce seed pods. You can harvest these pods when they are green and tender. Be careful not to let the seeds spread, as garlic mustard is an invasive species.
Using Garlic Mustard in the Kitchen
Every part of the garlic mustard plant is edible. The flowers make a lovely garnish for salads, and the dried seeds can serve as a budget-friendly mustard substitute. The long, thin taproot offers a mild horseradish flavor. Its special, pungent garlic-like taste makes it perfect for a variety of recipes. Let’s explore some delicious ways to incorporate garlic mustard into your meals.
Garlic Mustard Pesto Recipe
One of my favorite ways to use garlic mustard is by making a vibrant and flavorful pesto. This pesto can be used in a variety of dishes, from pasta to sandwiches. Here’s a simple recipe to get you started:
Ingredients:
- 2 cups garlic mustard leaves (washed and dried)
- 1/2 cup grated Parmesan cheese
- 1/2 cup nuts (pine nuts, walnuts, or almonds work well)
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Start by washing and drying the garlic mustard leaves thoroughly. Grate the Parmesan cheese and peel the garlic cloves.
- Blend the Ingredients: In a food processor, combine the garlic mustard leaves, grated Parmesan cheese, nuts, and garlic cloves. Pulse until the mixture is finely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- Season and Finish: Add the lemon juice, salt, and pepper to taste. Blend again until everything is well combined.
- Store and Use: Transfer the pesto to a jar and store it in the refrigerator. It can be used immediately or kept for up to a week.
This garlic mustard pesto is perfect for tossing with pasta, spreading on sandwiches, or even using as a dip for veggies. The possibilities are endless!
Salads
- Fresh Greens: Add young garlic mustard leaves to your salads for a peppery kick. They pair well with other greens like spinach and arugula.
- Flower Garnish: Use the small white flowers as a decorative and flavorful garnish for your salads.
Soups
- Herbal Boost: Chop garlic mustard leaves and stir them into soups just before serving. They add a fresh, herbal note that enhances the overall flavor.
- Creamy Soups: Blend garlic mustard into creamy soups like potato or cauliflower for an extra layer of taste.
Sauces
- Green Sauce: Mix garlic mustard with other herbs like parsley and cilantro to create a vibrant green sauce. This can be drizzled over grilled meats or vegetables.
- Chimichurri: Substitute garlic mustard for some of the parsley in a traditional chimichurri sauce for a unique twist.
Sautéed Dishes
- Stir-Fries: Add garlic mustard leaves to stir-fries for a burst of flavor. They cook quickly and complement a variety of vegetables and proteins.
- Sautéed Greens: Simply sauté garlic mustard with a bit of olive oil, garlic, and a pinch of salt for a quick and nutritious side dish.
Herbal Medicine Uses Of Garlic Mustard
Garlic mustard, a handy little herb, has quite the history when it comes to herbal medicine. It’s been tapped for a variety of uses, especially as an antiseptic. Folks have turned to it for treating leg ulcers, bruises, and sores. When the sniffles strike, garlic mustard has been known to help with coughs and colds, clearing up that annoying stuffy head, and even promoting sweating to fight off illness. Believe it or not, it’s also been used to tackle colic and kidney stones.
Down in Somerset, England, there was a charming local remedy where the fresh green leaves were rubbed on feet to ease cramp.
Safety Note
While garlic mustard has health benefits, be aware of potential risks.
Garlic mustard contains cyanogenic glycosides, which can release cyanide when chewed or crushed. This isn’t usually harmful in small amounts, but large quantities could be risky. Cooking the plant helps break down these compounds.
Some people may have allergic reactions, like itching, swelling, or difficulty breathing. If you experience these symptoms, stop eating it and consult a doctor.
If you take medications, especially those for blood clotting or blood pressure, talk to your healthcare provider before eating garlic mustard. Its high vitamin K content might interfere with blood-thinning medications.
