For salads, the young plants, including first-year leaves, are mild and flavorful, according to the website below. Leaves from plants in full flower taste bitter.
A woman from the Maryland Native Plant Society, Louisa Thompson, and her friend Sally Voris, asked a local professional chef, Robert Dunn, to create modern restaurant recipes for garlic mustard. Following is one for ravioli.
Recipes follow below. Click for PDF file of recipes.
Garlic Mustard and Spinach Raviolis with Garlic Mustard Pesto
Developed by Robert Dunn, Executive Chef, Belmont Conference Center
Saute shallots and garlic in 2 Tbl butter until tender. Add spinach and garlic mustard greens & wilt. Season with salt and pepper. Remove from pan and cool slightly. Squeeze excess liquid from green and chop. Combine all ingredients and season to taste. Cut pasta sheets to desired size. Eggwash pasta and fill with garlic mustard and spinach mixture.
- 4 shallots / 1 clove garlic
- 2 cups spinach
- 2 cups garlic mustard
- 4 oz. ricotta cheese
- 2 oz. Parmesan cheese
- 2 oz. chopped sundried tomotoes
- 6 sheets fresh pasta
In food processor combine all ingredients except olive oil. Puree and add olive oil with processor running. Toss cooked raviolis with pesto.
- 1 cup garlic mustard
- 1/2 cup basil
- 3 cloves garlic
- 2 oz. toasted pinenuts
- 4 oz. olive oil
- juice of 1 lemon
Time required: 1 hr. Serves 10.
Garlic Mustard in Lemon Sauce
Garlic mustard is a great vegetable, but it must be handled correctly so its intrinsic bitterness is held in check and prevented from running rampant. Stir-frying followed by simmering in a strongly seasoned sauce does the trick. Serve this Asian-flavored side dish with brown rice.
1. Mix together all ingredients except the garlic mustard leaves, garlic, and peanut oil in a saucepan with a whisk, bring
2. Meanwhile, heat the oil in a wok or skillet and stir-fry the garlic mustard and garlic 1.5 minutes, stirring constantly
- 4-1/2 tbs. kuzu or tapioca flour
- 3 tbs. vegetable glycerin, barley malt, rice syrup, or honey
- 2 cups water
- 1/2 tbs. liquid stevia
- 6 tbs. lemon juice
- 1/2 tbs. lemon extract
- 3/4 tsp. salt
- 3/4 tsp. cloves, ground
- 3/4 tsp. allspice, ground
- 3/4 tsp. star anise, ground
- 4-1/2 tbs. peanut oil
- 6 cups young garlic mustard leaves, chopped
- 3 cloves of garlic, chopped
3. Pour the sauce over the garlic mustard mixture and cook over high heat 3 minutes or until the garlic mustard leaves are tender, stirring constantly.
Wild (Garlic)Mustard Seed Mayonnaise
From THE WILD VEGETARIAN COOKBOOK
Some wild mustards have seeds you can gather in abundance and use as you would use commercial mustard seeds. They are great in this wild mayonnaise, and you will never miss the eggs-they are not really necessary. Use the result on sandwiches or as a salad dressing.
- 1-2 cloves of garlic or to taste
- 1/4 cup fresh parsley
- 1 19-oz. package silken tofu, drained
- 1/4 cup olive oil
- 1/4 cup light (mellow) miso
- 2 tbs. lecithin granules