Wild, Weedy & Edible: Garlic Mustard

*This is a guest post by Lisa Rose Starner. Lisa is an urban homesteader, wildcrafter, forager, gardener, and herbalist who lives in Grand Rapids, MI. She runs a small herbal CSA and writes about local foods and herbalism. Learn more about her work @ Burdock & Rose*

What is the adage, "A weed is a plant that is growing where you don't want it?"

[caption id="attachment_526" align="alignright" width="150" caption="Young garlic mustard shoot"][/caption]

Abundant in areas of disturbed soil—at the forest's edge, along roadsides, and on river floodplains, the Garlic Mustard (Alliaria petiolata) is deemed by conservationist organizations like The Land Conservancy to be more that a noxious "weed," but an invasive species—choking out native vegetation and spreading wildly across the state. The National Park Service describes the earliest appearance of the Garlic Mustard on the Atlantic coast to be documented in 1868. It is believed that it was brought along by settlers to the area of Long Island, NY for food and medicinal purposes.

Since that time in the 1800s, Garlic Mustard has spread south and west and has wrecked havoc on natural areas throughout the Eastern United States, particularly throughout fields, floodplains, and woodlands here in the Great Lakes BioRegion.

What makes Garlic Mustard able to take over so much area in so little time? Garlic Mustard thrives on disturbed land and areas under development. It is winter hardy and can reproduce lightning fast with its ability to produce hundreds of seeds once it goes to flower. And once the plant sets its seed, the seeds can remain viable in the soil for many years.

Behind Every Vice… The Garlic Mustard's Virtue

And while Garlic Mustard continues to persist throughout our Great Lakes bioregion and threatens to crowd-out wildflowers and native vegetation, we can consider one of its virtues: It is edible!

Like many early spring greens, the flavors of the Garlic Mustard are predominantly bitter. Different parts of the plant, as well the age of the plant can affect the degree in the bitter flavor.

Great Lakes Herbalist Jim McDonald believes that the Bitter flavors of plants, while having a negative connotation to many, may be one of the keys to our wellness. Bitter flavors help stimulate digestion, bile production and can support healthy liver function. Other bitter plants that are beneficial to add into the diet include parsley, arugula, romaine, radicchio, endive, dandelion, and coffee. Best thing about Garlic Mustard as a bitter—it can be easily harvested for FREE with little concern of damaging its plant population!

Forager and wild food expert, Steve Brill, explains early basal roots are more bitter in the spring, the fleshy stems less so—and it is sweeter in the fall after a frost. The roots are slightly nutty, and the second year plant should be harvested just before it flowers… But don't get caught up in these rules—if you are pulling it to preserve other plants in your garden or a participating in a pull, use it and partner it with other flavors like parsley, walnuts and lemon to suit your palate!

One of the most popular ways to prepare Garlic Mustard is preparing it as a versatile, delicious pesto. Variations on pesto recipes can vary to suit personal taste preference and the flavor of the Garlic Mustard that is being harvested.

Want to prepare a large batch? Pesto can be made without the nuts (they tend to taste rancid after thawing) and froze into ice-cube sized portions that will last for several months until the local Basil is ready for harvest here in Michigan.

Need ideas for uses of the Garlic Mustard pesto? The pesto can be added to pasta, used in soups (like a French soup au pistou), served on crackers with cheese as an elegant appetizer, or even used as a base for a wild foods pizza of local Michigan Morels, homemade soft cheese, and wild onion.

Basic Foraged Greens & Garlic Mustard Pesto

What You Need:

4 cups leaves, stems of Garlic Mustard (washed)
1 cup wild chives
1 cup wild garlic scapes
1 cup parsley (if desired)
1 cup walnuts (or pinenuts - though I am not a fan)
4 TBSP olive oil
1tsp sea salt, pepper, squirt of lemon juice to taste

• Add all to food processor, puree.


• Check flavor, add parsley, salt, pepper to preferred taste.


• Serve over crackers, on pizza, pasta, soup… the ideas are limitless and the pesto can be used in similar ways to traditional basil pesto.