Garlic Mustard - Alliaria petiolata
Do you ever get weed envy? Yes, weed envy. Garlic Mustard is so delicious it can definitely cause weed envy. Just the other day I passed a large patch of it in someone’s yard and had to hold myself back from harvesting it all right then and there (perhaps they would be grateful, not knowing what they had?). It’s not as abundant here in Colorado as it is in other parts of North America and Europe, so its hard not to get excited when as patch is discovered. As its name indicates, Garlic Mustard has a spicy, garlic-like taste, somewhat reminiscent of its cousin horseradish, that make it a delicious spring edible. It is well-known and has a long history of use in its native Europe, and was introduced in North America in the 1800’s as a culinary herb.
Garlic Mustard is one of the first greens to show in spring. The leaves contain a natural “anti-freeze” that allows them to survive under snow. But no need to rush, the leaves and root can be used throughout the season. It is wonderfully nutritious and high in vitamin A, C, and E, as well as potassium, calcium and magnesium and strengthens the digestive system. It can be added to salad for extra flavor or thrown in to soups and other dishes. It makes an excellent pesto too! Try it with other spring herbs, like nettles and chickweed. The roots, especially those of large plants, can be used similar to horseradish. Look for plants with large leaves, if you want to harvest the root.
The flowers and seeds are also edible and have a more mild garlic flavor.
While it is used primarily as an edible today, it also has a vast array of medicinal uses. The leaves and stems can be used internally for respiratory conditions, including asthma and bronchitis. Externally, a poultice of the roots can be applied to the chest. The leaf is diaphoretic and can be taken for fever and to induce sweating. 
It is also antiseptic and can be applied externally to wounds and scraps and to relieve itching caused by bites and stings. Fresh juice of the leaf is antibacterial and has been found effective in treating typhoid and paratyphoid. The seeds were used historically as a snuff to induce sneezing. A yellow dye can be made from all parts of the plant.
In its native home, it’s an important food for more than 70 different insect species, which help to keep its populations in check. However, here in North America, without these natural predators, it is now an invasive. And a tenacious one at that! It is believed that some of its phytochemicals inhibit the growth of other native species, and over time help to create an environment that is only suitable for garlic mustard to grow. So harvest away, root and all!
But be warned, once you taste it you too will be prone to weed envy.
Garlic Mustard Pesto
3 cups of Garlic Mustard, rinsed and pat dry
2 cloves of fresh garlic (or to taste)
1 cup of olive oil
1 cup of walnuts
1 cup of grated hard aged cheese, like Pecorino or Romano
lemon juice to taste (optional)
salt and pepper to taste
Chop the garlic mustard, walnuts and garlic in a food processor. With motor running, slowly add olive oil. Turn off and add cheese, salt and pepper. Blend briefly to combine. Refrigerate until ready to use. For a milder garlic mustard flavor, substitute some of the garlic mustard with nettles or parsley.
