Aaaah spring! How delightful the plants are as they burst forth with the warmer longer days. It is easy to see why Greek mythology describes the spring season through the harvest goddess Demeter. Upon the return of her daughter Persephone from the deep underworld of winter, Demeter breathes life into the seeds lying dormant: flowers, trees, and plants become her joy reflected through the bouquet of life around us.
Garlic mustard is a perennial weed found in woody forested areas near rivers in the Mid-Atlantic area of the East Coast of the United States. They have a circular stem, serrated triangular leaves that grow in alternating fashion. They grow to about 3 feet high with little white 4 petal flowers appearing in the middle spring.
To harvest, I pick 3-4 leaves per plant. The leaves closest to the top are tenderest, the farther down the stem, the stronger the garlic taste but also the more bitter.
* 1/3 cup packed wild garlic mustard greens
* Handful of basil leaves (optional)
* 1/3-1/2 cup organic black walnuts – the fresher the walnuts are the better the taste. If you are allergic to nuts, just leave out. You can use Parmesan cheese as well.
* 4-5 cloves garlic (also optional if unable to eat aromatics bc of GAPs diet)
* 1/3 cup extra virgin olive oil
* 1 tsp salt (pink Himalayan or Kosher is nice)
* 1-2 teaspoons lemon juice
Blend all the ingredients in a food processor. While not necessary, let the ingredients settle for an hour in the fridge before using.
Use with pasta…or see my recipe for Quinoa and Kale with Wild Garlic Mustard Pesto
Let me know how it works for you!