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The wonders of garlic mustard :recipes

Google  garlic mustard and it will take you to pages telling horror stories about this invasive and dreaded herb plant. Here in Ontario, Park and Rec has even a invading species program and encourages everyone to not grow it in the yard and to report if you see it when you are out hiking Learn how to identify it here:


Garlic mustard is originally from Europe and was introduced by early settlers. It grows all over North America.

How can something so invasive and dreaded taste so good? Since I discovered it last year in my garden, I have used in cooking. I do not encourage it to grow it in my garden, but it still seems to come back every season. Last Friday the kids and I harvest our Garlic Mustard from the garden while we were prepping it for gardening.


According to Edible Wild Food mustard garlic has great nutrient value:

A,B,C and E Vitamins






Iron Magnesium

Omega-3 fatty acids.

Read more about the wonders of garlic mustard here


Since I discovered mustard garlic last year I have been using it a lot in my cooking. I have mixed in salads, I have used in dressings, marinades, dips, sautéed with kale or spinach. I even have used in mashed potatoes,scrabbled eggs and spices on pizza.

And the garlic mustard pesto taste like heaven, it is must try.


Here are few of my recipes:

Marinade for meat:

1 clove garlic

10 leaves of  garlic mustard cut up in small pieces

1 cup of Orange juice

I spoon of hot chili pepper

Garlic Mustard Pesto


* 2 cups washed  garlic mustard leaves

* 1/2 cup freshly grated Parmesan

* 1/2 cup extra virgin olive oil

* 1/3 cup pine nuts or walnuts

* 3 medium sized garlic cloves, minced

* Salt and freshly ground black pepper to taste

1 Combine the garlic mustard in with the pine nuts, pulse a few times in a food processor or emergent blender Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
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