Garlic mustard, Alliaria petiolata, grows in shaded areas along hedgerows and the edges of woods, roadsides and parks. It is found throughout Europe as well as large parts of the US and Canada.
All parts of the plant are edible, the flowers can be cooked like broccoli, the roots have a horseradish like taste and unsurprisingly the leaves have a garlic mustard flavour. For best use the leaves should be picked in the plants first year and before the plant flowers.
Leaves are heart shaped wit toothed prominent edges and can be used in salads, pesto or to flavour soups.
- Garlic mustard leaves 20-30
- Couscous 100g
- Vegetable stock 185ml
- Parsley finely chopped
- Thyme 1 tsp
- Raisins 1 tbsp
- Pine nuts 1 tbsp
- Lemon juice 1 tbsp
David Hamilton is an avid forager, horticulturist and magazine journalist, writing for titles such as the Guardian, BBC Gardener's World, BBC Countryfile and Grow Your Own. He is also the author of numerous books, including the Wild Ruins series of travel books and the Self-Sufficient-ish Bible. He began teaching foraging courses in 2007 after years of experimenting with wild foods.
This is a recipe from Family Foraging, published by White Lion Publishing.
Main image: jumping jack wraps. © Jason Ingram