Kill and Eat: Garlic Mustard

When I last wrote about the edible exotic invasive weed known as garlic mustard - and I know you've all been on pins and needles awaiting further commentary - I concluded that it was not as attractive to me as plain old domesticated garlic.

But why? Why didn't I want to eat something that's edible, free, and threatening the native vegetation?

Fear. That's why.

Fear of the unknown, as in "can I really eat something that you can't buy from a supermarket?" But we all know that I wasn't going to not eat the thing, and that it was just a matter of time. It was the following sentence on Wildman Steve Brill's site that finally twisted my arm:

"The flower bud resembles broccoli, a relative."

I then had the following thought sequence:

1. This stuff looks like broccoli rabe.
2. People eat broccoli rabe.
3. People eat broccoli rabe with garlic.
4. This stuff already tastes like garlic.
5. I'm going to eat this stuff.



Sautéed in olive oil, the buds were a dead ringer for rabe with a hint of garlic. It's no wonder the plant is also known as sauce-alone.

Like autumn olive and Japanese knotweed, this is one invasive plant that should be savored before being slaughtered.

-------------------------------------------------------

Wild Garlic Mustard With Buckwheat Soba

(serves 2)

About 10 garlic mustard flower buds
1 package buckwheat soba noodles
4 tbsp olive oil
2 tbsp soy sauce

1. Pinch the buds off where the stem begins to darken. Rinse and spin.

2. Cook the noodles in boiling water under slightly tender, about 7 minutes. Drain and rinse.

3. Sauté buds in the olive oil until verdant. Add noodles and soy sauce.

4. After dinner, go back and pull up the entire plant, ensuring its destruction.