Garlic mustard

Alliaria petiolata

leaf · herb

Leaves tasting of garlic and mustard, raw in pesto or salads; its black seeds make a homemade mustard.

Origin

Europe, invasive in North America

Where to find it

It lines hedges, woodland edges and shady walls, from the countryside to city parks; it is one of the first greens of the year, often from February.

Season (United States)

March to May · grows in your region

Preparation

The young leaves are picked before flowering, when they are more tender and less bitter; rinsed, they are chopped at the last moment, as cooking wipes out their aroma. The bite IS the molecule: long cooking erases it, raw and short cooking keep it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Pungent glucosinolates · Vegetable nitrates · Chlorophyll

Did you know?

Invasive in North America, it is the weed people there are encouraged to eat.