A Sign of Spring: Wild Edible Garlic Mustard Returns

A Sign of Spring: Wild Edible Garlic Mustard Returns.

PCA Alien Plant Working Group’s Article about Garlic Mustard

Handmaiden’s Kitchen: Garlic Mustard

(Alliaria officinalis or Alliaria petiolata)

A Sign of Spring: Wild Edible Garlic Mustard Returns

I have this plant coming up with great vigor and vim in all our garden beds! From what I am reading, these plants are bringing a big shift in the Plant & Microbe Nations (which will and has been rippling out to the rest of us). Garlic Mustard was brought from overseas in the late 1800’s, and it seems that due to our soil’s native structure, and native microorganism species populations (which is different in their native land- makes our soil a fertile bed for these plants- some people are very worried and are going to great efforts to “try and stop” this invasive plant’s take-over of our soils. That just makes me giggle, like they can! HAHAHA! Futility is so funny to watch. I know our soil and native microorganisms will adapt, and continue to Thrive- as is the Nature of Nature 😉  Our Planet, and Divine Hostess is wise beyond piddly human knowledge and fear- She Exists in a constant state of flux, equilibrium/adaptability- harmony… She uses life, plants, animals, microbes, bacteria etc to fulfill her mission of harmony, of healing, of balance. Her Wisdom is invisible, subtle, dark… it is often mistaken as destruction, peril, invasion etc. I think these plants are a way Mama Nature has devised to get more people out exploring, connecting to and learning about our planet, our ecosystem, wild edibles, herbs and foragibles… tricky smart Lady, I love seeing people that care about their Home 🙂  even if the people are worried and out there because of fear, at least it gets them out with Nature. Our planet is trying to connect with us, I love Her wise playful ways! These plants are edible and highly nutritious, they were brought overseas as a culinary seasoning, and greens for salads. Seems that they are best harvested Early Spring. After that the flavor is said to get very bitter and unpalatable to most herbivores on our continent. So I say we need to adapt since there is no way to stop a shift once it has been triggered, it’s best to ride the waves and go with the flow.

Want ideas on how to integrate Garlic Mustard into some tasty recipes?! Check out this link:

::In The Kitchen with Garlic Mustard::

SPICY GARLIC MUSTARD GREENS SOUP

*1 Onion, sliced thin                                                            * Fresh Garlic, chopped

* 1-2 tsp Chili Pepper                                                         * 2 tsp Coriander, cracked or ground

* 1 TBS. Dry Mustard                                                        * 5 cups  Favorite Broth

* 2 TBS Lemon juice                                                          * 2 Potatoes cut into cubes, about two cups

* 1 can Tomatoes, diced                                                      * Sea Salt & Cilantro, to taste

* 3 cups Garlic Mustard Greens, washed and chopped, if needed

Heat 1 TBS. broth in a medium soup pot, sautéing onion over medium heat. Stir in garlic and chili pepper. Add coriander and dry mustard, followed by broth. Add rest of ingredients except greens, salt and pepper. Simmer for about 20 minutes, uncovered, or until potatoes are tender, removing from heat.  Stir in greens, seasoning with salt and cilantro, to taste. Serves 4

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