Garlic mustard is a common wild herb in Britain and Ireland. Its leaves exude a garlicky smell when bruised or chopped, although the plant is unrelated to garlic. Scientific name Alliaria petiolata Family Brassicaceae Botanical description Garlic mustard has straight, stems (hairy at the base) with large green and toothy …
I love Garlic Mustard aka Jack By The Hedge (Alliaria petiolata). Most of the wild food recipe books seem to concentrate on using the leaves and flowers. I like to focus on the vast amount of stems that seem to get overlooked. Here’s a quick Garlic Mustard recipe for those …
Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The Hedge (Alliaria petiolata). This is an extraordinary dish and well worth spending the time to make. Ingredients DOLMADES 20 medium garlic mustard leaves 250g rice 4 …
The following recipe using Garlic Mustard (Alliaria petiolata) & Few-flowered Garlic/Leek, Allium paradoxum recipe was created by Paul Wedgwood of Edinburgh’s Wedgwood the Restaurant. You can also use Three-cornered Leek/Garlic (Allium triquetrum) It was created after a glorious day of foraging around Edinburgh with a wonderful group of people. Ingredients …
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 …