Turn Pesky Garlic Mustard Into A Delicious Dish
Spring is a great time to remove garlic mustard. The plant is a fast-growing herb that forces out native wildflowers, tree seedlings, and other woodland plants. It grows so aggressively it can completely overtake a woodland within five to seven years. But it’s not all bad. Garlic mustard can be used to make a variety of tasty dishes.
Garlic Mustard Pesto (recipe provided by the Mid-Atlantic Invasive Plant Council)
- 3 cups garlic mustard leaves, washed, patted dry, packed in measuring cup
- 2 large garlic cloves, peeled and chopped
- 1 cup walnuts
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- ¼ cup grated Romano cheese (or just use more Parmesan)
- salt & pepper to taste
Combine garlic mustard leaves, garlic, and walnuts in a food processor and chop. Or, you can divide the recipe in a half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add cheese, salt, and pepper, and process briefly to combine. Scrape into refrigerator container and cover. It can be frozen, although the garlic taste will diminish in the freezer.
For more information about this recipe and for more garlic mustard recipes, visit www.maipc.org/weedrecipes.html.
For information about how to properly remove garlic mustard, visit the Invasive Species page on the City website.