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#garlic mustard
froggyforest · 1 year
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As garlic mustard is starting to show up, please remember that it's invasive in North America BUT native to Europe and Asia. So taking the whole plant is fine in America but not in Europe. I'm making this post in reference to last year's posts about war on garlic mustard. I've seen a post of someone who took the whole plants and they were European and learned that it's not invasive there. So do your research and forage safely and ethically.
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the-bramble--patch · 11 months
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Garlic mustard haul :)
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morethansalad · 1 month
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Vegan Garlic Mustard & Spinach Saag
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toadstoolgardens · 1 year
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Eat & Destroy: Garlic Mustard
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Fuck garlic mustard (in North America, anyway)! This plant is highly invasive and a serious threat to native plants through overcrowding, prolific seeding, and allellopathy. Brought to North America from Europe in the 1800s as a food plant, garlic mustard has now gone completely feral. In Europe garlic mustard or Jack by the Hedge is native and has it's place in the food chain.
Garlic mustard is also edible and tasty raw or cooked. You may have seen posts encouraging eating invasives, which is great and yes you should! But with garlic mustard harvesting for eating does nothing to control it's spread. If you want to make a difference in the biodiversity of your local woodlands you'll have to do more than forage. You need to eat and destroy.
Finding & Identifying Garlic Mustard
This bastard of a plant can grow just about anywhere. Roadsides, along forest edges, along creeks and streams, in open forest, in parks, around the city, and everywhere in between. And when you find it you'll probably find a lot of it.
Garlic mustard is a biennial herb that sends up tiny leaves in the first year and grows basal rosettes of leaves and tall flower stalks in the second year. The leaves have scalloped edges and are fairly round and kidney-shaped around the basal rosette and become more triangular as they move up the stalk. The stems are often purple-tinged. When crushed the leaves will give off their distinct garlicy smell. When fully grown it can reach up to 3 feet all.
In order to effectively remove garlic mustard you'll need to pull it before it flowers and seeds. It will likely flower somewhere around March-May depending on your area. The flowers are small, white, with four petals and the seed pods form on the stem beneath. The long, thin seed pods are about two inches long with small black seeds.
Harvesting Garlic Mustard for Eating
To harvest garlic mustard simply use your fingers and snap off the top tender portion of the stem and leaves, usually the top 6-12 inches. The stem should snap easily. The younger the plants the stronger their flavor.
Many foragers say the tastiest time to harvest garlic mustard is when the flowers are budding, but garlic mustard tops can bloom and go to seed even after you've picked them! A slightly more succulent stem isn't worth risking bringing invasive garlic mustard seeds home with you!!
Eating Garlic Mustard
The leaves and stems of garlic mustard are edible cooked or raw. The leaves have a mustard green/garlic-like flavor with some bitterness. The stem is the most delicious part. It's sweet and garlicy like a mix between a snap pea and a garlic scape.
Eat them raw, blend them up, saute them, steam them, add them to pestos and hummus, add them to pastas and soups and sauces, bake the leaves into chips, there's so many options with garlic mustard.
Removing & Managing Garlic Mustard
Now that you have plenty of garlic mustard tops to eat, let's destroy the rest!!!
To properly remove garlic mustard each plant needs to be pulled up root and all and either burned or suffocated to death. It takes some work so grab some foraging friends and organize a garlic mustard pull! Pull from the base of the stem to have the best chance of getting the whole root out.
Once you've pulled and gathered up all your garlic mustard roots and shoots, do not compost them!! They can still flower and seed and continue spreading. Instead you'll want to either:
Burn the fuck out of them. Burn them as soon as possible because as they dry the seed pods can still burst open and spread. Practice good fire safety and dance around it while you watch your plant enemies burn.
If you're not able to have a fire, your next best option is to suffocate them. Bag up the garlic mustard in opaque bags and leave them in the sun to die.
Remember where the patch of garlic mustard was and return at least once a year and repeat. With regular pulling you will deplete the garlic mustard's seed bank, but full removal can take years of regular pulling. It's a slow but important battle and you are making a difference with each plant pulled!!
Management Tips:
Don't leave any pulled garlic mustard on the ground because (you guessed it) it can still flower and seed. Make sure to gather and take it all with you to burn/suffocate.
Mowing is not effective for the same reason. Mowing when the seed pods are present will make things even worse!
Brush off your shoes and clothes before leaving the garlic mustard patch. Don't take home sneaky seeds
Some areas offer free control for invasive species like garlic mustard. Look into if there's any city or county weed control programs near you (and make sure they don't control by spraying chemicals!)
Some areas hold volunteer workdays to pull garlic mustard and teach proper management. Look into nature centers and volunteer groups near you, or start and plan your own!
If everyone interested in foraging went out and ate and destroyed a patch of garlic mustard, we might see a day where it's no longer a threat to our native woodlands! Be safe and happy foraging!🌱
Source, Source, Lyle, Katie Letcher. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts. 2017. Pp. 16-18
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veganmade · 1 month
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Laminated Garlic Mustard Ravioli | veryveganval
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telestoapologist · 1 year
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girl help zavala keeps pairing me up with this absolute wad of a guy on missions and I’m beginning to fear it won't be long before we're stuck in a get along shirt (ft. gol-marok) (sketch version)
(x)
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anskupics · 6 months
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Alliaria petiolata — garlic mustard a.k.a. jack-by-the-hedge a.k.a. garlic root a.k.a. hedge garlic a.k.a. sauce-alone a.k.a. jack-in-the-bush a.k.a. penny hedge a.k.a. poor man's mustard
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dansnaturepictures · 6 days
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19/04/2024-Three-cornered leek, Black-headed Gull, greater stitchwort, sunny evening view and Great Crested Grebes at Lakeside Country Park today.
Tufted Duck, Moorhen, Wren, Long-tailed Tit, Blackbird, Feral Pigeon, slug, my first wild garlic of the year, garlic mustard, cuckooflower, cow parsley, cowslip, gorse, apple blossom and herb-Robert were other highlights today.
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starchbean · 15 days
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First herb forage journey of the year
Went to the commons to pick garlic mustard and nettles (not pictured, still gotta clean it)
Got a sprig of a budding tree and some cedar too, for fun
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queer-ecopunk · 2 years
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War of the garlic mustard has begun
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balkanradfem · 1 year
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I desperately want to start a radfem wild edibles community/ blog but fear being doxxed by posting too specifically about the plants im eating lmaooooo. anyways do you have garlic mustard in europe and if so. Recipes?
Oh do you think anti-feminists are so well versed in plants they would recognize where you live by just looking at what plants you're eating? To the point of knowing your street and address? Or am I missing something? I've never thought of that, I'd love to follow a tumblr and join a community about wild edibles.
We do have garlic mustard, but it doesn't seem to be invasive here, and I come to this conclusion because I've never seen more than 5 plants at one place, so I never foraged a lot of it! If a plant seems scarce I mostly leave it alone, so I've just had a few leaves in my salads, but, I have seen a soup recipe for it on the wild-foraging facebook group, so I can translate that for you:
Cut garlic mustard in smaller pieces, then put it in a blender with a glass of white wine, blend
Sautee onions in a pot
Add some flour and make a roux (mix flour and oil on low heat then add cold water to make a paste)
Add the green mixture of garlic mustard and white wine, add spices (they're adding spicy paprika)
Stir so flour doesn't stick together
Add sour cream, keep stirring with an egg-beater
As soon as it boils, it's done!
I haven't tried this (it's not plant-based) so I can't say if it's delicious, but people in the comments were thrilled about it. I wish you luck!
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morethansalad · 1 month
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Vegan Spring Garlic Mustard Ramen Noodles
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leslie-redirects-here · 2 months
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heather-rajendran · 11 months
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Garlic mustard (Alliaria petiolata) wildflower photo I took recently, Huddersfield, UK
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eighteenbelow · 10 months
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