Garlic Mustard

Garlic Mustard, a member of the mustard family, is a plant that can grow 4 feet (1.2 metres) tall. It has triangular or heart-shaped leaves with jagged edges. It blooms with small white flowers in clusters. The plant can propagate by seed or root.

When the leaves are chopped or crushed, they smell faintly like garlic. In many regions where the winters are milder, the plant won't die back, so it can provide a fresh herb throughout the winter. As hungry as they might get, though, deer don't seem to really like it.

Both the leaves and roots can be used. The leaves are good in the early spring, bitter in the summer, then good again throughout the fall and winter into spring. Leaves that are triangular will be really good in the spring, with more of a garlic taste and a touch of sweetness.

In North America, the humans join the deer in regarding it as a noxious weed.

It can be used as an accent herb in salads. You can also treat it as a pot herb. It can be steamed, sautéed or added to soups and stews at the end of cooking. Cook 5 minutes at the most, or the leaves will lose their taste.

Native to Europe. Brought over by colonists for use as a pot herb, though not recorded officially until 1868 in Long Island, New York.

Also called:

Other entries for: Pot Herbs
Afang Leaves, Chepil, Garlic Cress, Garlic Mustard, Molokhia, Potherbs, Purslane, Romeritos, Stinging Nettles, Tansy, Utazi, Uziza Leaves, Water Hawthorn, Waterleaf

Other entries for: Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Gruit, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Mugwort Powder, Oregano, Parsley, Pennywort, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi

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