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Garlic Mustard Madness

April 26th, 2005 at 04:54 am

I know this is bordering on lunacy, but ever since I heard conclusively that 'Garlic Mustard' (incredibly invasive plant pest that's rapidly dominating our natural areas) is indeed edible (it's thought to have likely been brought over by early european settlers as a pot herb, escaping their gardens and spreading like wild fire ever since), I've been on a mission to get a hold of some myself and cook with its' troublemaking self (because really, isn't that the ultimate revenge....?). Happily, I don't have any yet in my yard (*crosses fingers*. Did have it at my old house though -- should have been taking advantage of the free greens!) -- however a friend several blocks over has buckets of it . I've made arrangements to run over there and pull it up asap -- maybe even tomorrow if it's not raining too hard. I did have occasion to taste it recently, and found it wasn't that bad -- garlicky/peppery, with a little zip -- but nearly as 'bitey' as say, arugula (which I happen to adore). I actually thought it was ok. They do say it's best early in the season, which obviously it still is -- and that's it's really quite nutritious (who knew?). It'll be fun to have something fresh to pick and cook with -- especially since our garden veggies have a loooooooong way to go. Anyway, some communities around the country afflicted with this noxious weed host garlic mustard 'cook-offs', and cooking contests (tongue-in-cheek of course) -- how's that for making the best of a bad situation? My community doesn't happen to be one of them (wish it was -- clever idea IMO), but I'll happily do it on my own. I intend to come up with something for tomorrow night's dinner, if I 'harvest' it in time. Hmmm, and perhaps I'll not mention to my family what they've eaten until AFTER dinner....(rubbing hands gleefully). I may be off my rocker, but I do get a perverse thrill from making 'something from nothing', as it were. KWIM....?

Posted in Uncategorized | 7 Comments »

7 Responses to “Garlic Mustard Madness”

  1. Anonymous Says:
    April 26th, 2005 at 09:09 pm 1114549770
    1114549770

    Penny, is garlic mustard anything like what you'd find in mixed field greens at the grocery store? I love them! In Joan Ranson Shortney's book "How to Live on Nothing" (intriguing title, lol!) she mentions a fellow who made sweet and sour greens from dandelions sauteed in oil with sugar and salt, Chinese-style. He also made steamed pokewood and milkwood shoots, as well as salads made with sheep sorrel, chickweed, and purslane. And he made cowslip wine! I love hearing about "exotic" greens, though I doubt I could identify them.

  2. Anonymous Says:
    April 27th, 2005 at 04:16 am 1114575398
    1114575398

    These are ramps, right? There are a number of ramp festivals throughout the South and in Appalachia with recipes and contests. They used to be a real spring tonic.

  3. Anonymous Says:
    April 27th, 2005 at 01:56 pm 1114610211
    1114610211

    Hi, Baselle -- actually it's not ramps (lovely and delicate wild leeks). It's not even in the onion family (although you would never guess from its' powerful garlicky stench!). It is truly reviled and despised non-native species, that takes over wild areas with impunity, stinks and is ugly, and pretty much devoid of any redeeming qualities....!

  4. Anonymous Says:
    April 27th, 2005 at 02:13 pm 1114611221
    1114611221

    Hi, Susapalooza -- No, I doubt you would find it in thestore-bought mixed field greens. It's just too hated and yucky, and shouldn't be purposefully cultivated EVER, due to it's uncontrollably aggressive nature. But it is perfect for foraging -- first of all, it needs a predator of SOME kind (even the deer wont eat it), which is probably the main reason it's so darn invasive in the first place (as an exotic european species, it has no natural predators here -- animal, insect or otherwise). It also comes up early, waaaaay earlier than typical garden stuff -- early like dandelion greens (in fact, it's quite similar in taste to dandelion greens), which ought to be welcoming to those who really do depend on wild foods to supplement their diets. So, foraging folks should definitely add it to their repetoire if they haven't already -- give the stuff a run for it's money, ya know....?

  5. Anonymous Says:
    April 27th, 2005 at 03:33 pm 1114615990
    1114615990

    Oh, and Susapalooza -- I'll have to keep my eye out for that book you mentioned. It does sound intriguing!

  6. Anonymous Says:
    April 27th, 2005 at 04:14 pm 1114618463
    1114618463

    LOL, Penny! "Even the deer won't eat it Smile" My grandfather used to make a "spring tonic" out of dandelion greens. Mom said it wasn't terribly tasty, though. Amazing how some of this stuff makes it here from Europe!

  7. Anonymous Says:
    April 28th, 2005 at 03:42 pm 1114702964
    1114702964

    Yes, my mom (depression-era farm kid) vividly remembers her mother gathering and bringing home edible wild greens (particularly dandelion and lamb's quarters) in the early spring, to supplement the meals for her family of twelve. Mom recalls them as tasting absolutely delicious, probably mostly because they would have been the first fresh green 'vegetable' they would have had in many loooong winter months. She also recalls looking so forward to the rhubarb (which comes up early) as being one of the first 'fruits' available. Compare that to today, when one can buy nearly ANY fruit or veggie at any time of the year (for better or worse) -- what a difference, eh?

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