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In Season

In Season

garlic mustard is out in full force in the Mid-Atlantic region and beyond. The tips taste mildly garlicky and are great raw or lightly cooked…the entire plant pulls out easily and then you can just clip off the tender green tips. It is an invasive plant so you also do the trees and wildlife a favor by pulling it out.

Here is Eddy’s recipe for garlic mustard aoili (a flavorful mayonaisse for roast chicken, meat, sandwiches, veggies) for you to enjoy all spring. We used it to add more kick to a  tuna nicoise salad and a tuna salad sandwich. Or spread thickly on a baguette with a slice of dry ham. If you have any favorite pesto or other recipes send them in, we will test them out and send the winner a signed copy of our book!


Makes about a cup of aioli:

1 cup of garlic mustard leaves (1/2 oz), packed down

2 large egg yolks

1 tablespoon  dijon mustard

1 pinch cayenne pepper

¼ teaspoon salt

2/3 cup extra virgin olive oil

1/8 cup lemon juice

Pick off the garlic mustard leaves, choosing ones that are smaller, towards the center of the rosette and not the outer leaves. wash, dry and mince the garlic mustard leaves.

Place the two egg yolks, cayenne, salt and Dijon Mustard in a medium bowl. Mix in the minced garlic mustard leaves.

Pour the olive oil into the bowl a little at a time,  while whisking the mixture with your other hand at the same time. It will have the texture of a mayonnaise with green flecks. Add the lemon juice at the end and stir.

Keeps in the refrigerator for a week.



3 thoughts on “garlic mustard: foraging under the trees in your backyard

  1. britishrocks23 said:

    I would like to submit a garlic mustard recipe I just tried in the new cookbook The Preservation Kitchen by Paul Virant. I didnt think it was so good on its own. It really needs to go with meat, like he recommends, a roast pork shoulder. It is great with pork.

    Garlic Mustard Chimichurri
    2 cups garlic mustard tops
    2 chives (I dont know what he meant by spring garlic in the book)
    grated zest and juice of 1 lemon
    2 tablespoons red wine vinegar
    1 teaspoon paprika
    1/2 teaspoon salt
    3.4 cup olive oil
    Blend all together in a food processor just to combine, drizzling in the olive oil as it blends.

  2. a recipe submitted by Jonathan Gushue for garlic mustard pesto

    3 cups packed garlic mustard tips
    1/3 cup cold pressed canola oil
    2 oz 3 year old goats milk chedddar
    1/2 cup toasted sunflower seeds
    10 chive tops or scallions
    fleur de sel

    combine and puree to a smooth paste. Blend until the sides of the blender become slightly warm. Remove to a cool container, cover directly with cling film and refrigerate until needed.

  3. Pingback: 60-Second Stir-Fry: Tama Matsuoka Wong | Forage 4 Food

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