Garlic Mustard & Cow Parsley Sauce

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The bitter-sweet taste of young garlic mustard (Alliaria petiolata) blends subtly with the herby tastes & textures of cow parsley, to make a fine substantial sauce suitable for pasta or grains. The kind of food I need to eat when I return home if I’ve been wandering on the road for a week or so.

Plant Profile: The Traditional and Modern Uses of Garlic Mustard as Food and Medicine.


  • 50g garlic mustard tips (shredded & chopped )
  • 400g vine-ripened cherry tomatoes (chopped)
  • 1 red chilli (chopped)
  • 50g cow parsley shoots & buds
  • 1 banana (chopped)
  • 1 tbs honey
  • 2tbs tomato purée
  • 30g parmesan cheese
  • 3tbs oil/butter

Suggested Instructions

  1. Heat oil and add the chilli and garlic mustard tips, and cook on medium for 3 minutes.
  2. Add the cherry tomatoes, banana, tomato purée & honey. Mix ingredients and simmer on low for 30 minutes.
  3. Add chopped cow parsley, parmesan cheese, then put a lid on the saucepan, remove it from the heat and leave for 20 minutes.
  4. Cook some spagetti, and when done serve with the garlic mustard sauce.

This garlic mustard recipe serves: 2


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