Garlic Mustard, Jack-by-the-Hedge, Hedge Mustard, all names for this plant that seems to grow almost anywhere. Garlic mustard has a flavor that, in the young leaves, taste like a green gentle garlic. As the leaves get older they also take on a bitter edge that can be good in some dishes but that bitterness fades when put with most oils or even butter. This is probably why it is so popular in olive oil heavy pesto.
It starts off as a rosette of sorts with several leaves coming off each root often looking like a small mound. The leaves are roundish in shape with a divet cut our for the stem. They have scalloped edges and can take on a bit of a shine, though not always. As they reach their second year they send up a flower stalk that can grow to three feet high, topped off with small cluster like, white flowers.
A biannual that is also an evergreen, garlic mustard is a plant that is pretty easy to find east of the Mississippi River any time of the year, except when it's buried under deep snow. That's not always a good thing though. Garlic mustard is an invasive that can take over any habitat; a garden, a pasture, a hay field, a yard...basically any place it decides to call home. Once it gets established it can wipe out any plant that grows near it by excreting a poison that stops other plants from growing. The good thing is that there are tons of uses for the plant so if we could get more people out there harvesting it, maybe we could keep it from taking over.
2 cups bread flour
2 tablespoons sugar
1 package Rapid Rise Yeast
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter
¼ cup sour cream
1 cup fresh garlic mustard
¼ teaspoon salt
In a mixing bowl, combine ¾ cups flour, yeast, sugar, and salt.
heat milk, water and butter iuntil 120 degrees and add to flour
Add ¼ cup flour then knead in enough flour to make dough.
Let rest 10 minutes
Combine cheese ingredients
Roll dough into 1/ inch thick rectangle and spread a thin layer of cheese on dough
Roll rectangle into a loaf shape and let rise 20 minutesBake for 13 minutes
- 1/2 pound garlic mustard roots-washed and chopped into 2 - 3 inch piece
- 2 cups vinegar-I use apple cider vinegar but that's because its free for me, distilled vinegar is fine
- 2/3 cup sugar
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon celery seed
- In a large saucepan over medium high heat, place the vinegar and sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic mustard roots. Continue boiling 5 minutes. Remove from heat and discard spice bag.
- Place garlic mustard roots into sterile jars to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Put on hot lids and rings. Let set until sealed. Label and store for at least two weeks before using. The longer you store it, the more the flavors meld together.
- This year, after my peppers are up I'm going to make some of this with both sweet and hot peppers with the garlic mustard roots. You can work with what you have for flavors you like.