Garlic mustard pesto is a forager’s classic. Not only is it delicious, but the plant is so abundant and invasive that you can harvest to your heart’s content. Garlic mustard leaves take the place of both garlic and basil in this pesto recipe. It comes together in a flash and you can use it several ways: tossed with rice or pasta, as a filling for homemade ravioli or tortellini, or as a soup base (as in the French soupe au pistou). Read more
Poor, misunderstood garlic mustard.
There are multiple web pages devoted to the eradication of this plant (botanical name = Alliaria petiolata). But despite the fact that it’s an aggressive, invasive weed that crowds out many beloved natives, I can’t bring myself to be upset when I come across a patch of it in the woods. Because although it’s a thug in the landscape, it’s very tasty in the kitchen.