The image, above, shows the full Garlic Mustard plant(Alliaria petiolata) is shown in a cluster, left and as
a single plant in flower, centre. On the right, top and bottom
are shown two young forms of the plant..
| Common Name: Garlic Mustard |
| Scientific Name: Cyperus longus |
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Other Names: Hedge Mustard, Garlic Root, Hedge Garlic, Sauce-alone, Jack-in-the-bush, Penny Hedge, Poor Man's Mustard and Jack-by-the-Hedge |
| Family: Polygonaceae |
| Range: Britain and the Mediterranean region north to Lake Geneva. |
Physical Characteristics
Alliaria petiolata is a hardy Biennial plant, growing to 1 (3 ft 3in) by 40cm (1 ft 4 in) in size. It is hardy to zone 6 and is not frost tender. The plant flowers from April to June and seeds ripen from June to August. The flowers are hermaphrodite and are pollinated by bees, flies and lepidoptera. The plant is self-fertile and can self-pollinate.
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| Edible Parts: Leaves, Flowers, Seeds and Seed Pods, Root |
 Edibility Rating: 3 
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 Known Hazards: None Known.
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Monthly Availability:
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Garlic Mustard along with all the Garlic Mustard containing recipes presented on this site, with 12 recipes in total.
These recipes, all contain Garlic Mustard as a major wild food ingredient.
Garlic mustard, Alliaria petiolata, (also known as Hedge Mustard, Garlic Root, Hedge Garlic, Sauce-alone, Jack-in-the-bush, Penny Hedge, Poor Man's Mustard and Jack-by-the-Hedge) is a flowering plant in the Brassicaceae (mustard) Family. It is a biennial plant that grows between 30cm and 1m tall and remains green throughout their first winter.
This common hedgerow plant has tasty leaves full of vitamin C that make an excellent addition to any salad. When crushed the leaves have a garlic-like odour (hence the genus name of Alliaria 'resembling garlic'). The leaves also have antiseptic qualities and can be added as a preservative to stews or sauces that you want to freeze. The leaves can also be used to make a rather wonderful hedgerow pesto. The plant leaves are distinguished by their scalloped edge and deep veins. Very young leaves can be eaten raw in salads, but older leaves are best cooked as a potherb. Young leaves also make a very tasty pesto. The plants develop a long taproot which is spicy in flavour (with a horseradish-like taste) that's excellent when chopped and added soups.
The flowers and young seed pods are also edible, raw, and have a mild garlic-like flavour. They are excellent when added to salads with some of the young leaves.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
These recipes, all contain Garlic Mustard as a major wild food ingredient.
Garlic mustard, Alliaria petiolata, (also known as Hedge Mustard, Garlic Root, Hedge Garlic, Sauce-alone, Jack-in-the-bush, Penny Hedge, Poor Man's Mustard and Jack-by-the-Hedge) is a flowering plant in the Brassicaceae (mustard) Family. It is a biennial plant that grows between 30cm and 1m tall and remains green throughout their first winter.
This common hedgerow plant has tasty leaves full of vitamin C that make an excellent addition to any salad. When crushed the leaves have a garlic-like odour (hence the genus name of Alliaria 'resembling garlic'). The leaves also have antiseptic qualities and can be added as a preservative to stews or sauces that you want to freeze. The leaves can also be used to make a rather wonderful hedgerow pesto. The plant leaves are distinguished by their scalloped edge and deep veins. Very young leaves can be eaten raw in salads, but older leaves are best cooked as a potherb. Young leaves also make a very tasty pesto. The plants develop a long taproot which is spicy in flavour (with a horseradish-like taste) that's excellent when chopped and added soups.
The flowers and young seed pods are also edible, raw, and have a mild garlic-like flavour. They are excellent when added to salads with some of the young leaves.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
The alphabetical list of all Garlic Mustard recipes on this site follows, (limited to 100 recipes per page). There are 12 recipes in total:
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| Garlic Mustard Greens Bhutuwa Origin: Fusion | Hazelnut and Garlic Mustard Pesto Origin: British | Pesto Petiolata Origin: Italy |
| Garlic Mustard Pesto Origin: Italy | Honey Mushroom Stuffing Origin: American | Springtime Wild Greens Salad Origin: Nigeria |
| Garlic Mustard, Nettle and Spinach Saag Origin: Britain | Nettle and Wild Garlic Soup Origin: Britain | Suya Beef Heart Curry with Beans and Wild Greens Origin: Fusion |
| Green Lentils with Wild Garlic Mustard Pesto Origin: Britain | Pasta with Wild Greens Origin: Britain | Wild Greens Saag Paneer Origin: Fusion |
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