Young Garlic Mustard - by Carol Wingert
Garlic Mustard in Pennsylvania is one of the most abundant wild edibles that I can find in my region, and I eat it almost everyday when it is available. As far as I know, it’s not used medicinally, but let’s face it, eating LIFE FOOD that grows wild in nature is just plain good for you, gives you energy, and feels great! (Just give thanks while harvesting and caretaking.)
Garlic Mustard Flower - By Carol Wingert
Garlic mustard grows in two cycles. One where it’s leaves stay somewhat round and it grows close to the ground, the other where it grows a stalk has small white flowers, and the leaves become somewhat pointed.
The leaves resemble Ground Ivy, but grow much bigger, and are easier to chew. Ground Ivy leaves also smell somewhat like Garlic when they are crushed, and that’s where it’s name comes from. Check out the photo of Garlic Mustard.
How to eat and prepare Garlic Mustard.
The young leaves are great in salads, the older leaves are great as a pot herb or mixed in and cooked with rice. Carol makes an amazing pasta sauce with them often for our Wild Edible Plants Class and Feast.
Remember, be absolutely positive with your identification before you put anything in your mouth. Almost every plant Carol and I see on our weekly plant walks has some edible or medicinal value, but you still want to be positive about what you are eating at all times, and learn from an expert.
Have a great day, and join us on one of our Plant Walks or Plants Classes in SW Pennsylvania Soon!
Have a great day!
Mr Twenty Twenty
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