Nature’s Supermarket: Garlic Mustard

In our new Nature’s Supermarket series we’ll highlight edible plants you can find in backyards and woodlands. We’ll start by introducing you to garlic mustard – it’s everywhere!!

Garlic mustard is an invasive species in North America, brought over by settlers. In this video you’ll learn:

• Why it’s harmful to our native ecosystem
• Why it’s good to eat
• Where to find it
• How to identify it
• How to cook with it

Remember:
Don’t eat any foraged plants that you’re uncertain about.
It is best to harvest plants away from roadsides to avoid contaminants.

Recipe for Garlic Mustard Pesto:

• ¾ cup walnuts or pine nuts
• 5 cups loosely packed garlic mustard leaves
• 5 Tbsp Nutritional yeast or grated parmesan
• ¾ cup olive oil
• 1 garlic clove (optional)
• 1/2 Tbsp Lemon juice
• 1 tsp salt
• ½ tsp pepper

Using a food processor, finely chop the nuts. Add the remaining ingredients and blend until combined. Voila!