I am learning to forage, and I am exploring garlic mustard greens. This green grows everywhere. I spot it on the roadside, along my driveway, and in disturbed areas of my garden. I used to pull and compost it as a weed, but this spring, I am pulling it and carrying it into my kitchen. So far, I have eaten it raw, as a pesto, and chopped up into soup. Word is, mustard greens are nutritious. They are also invasive. So, pulling them and eating them solves two problems.
Below, patches of wild mustard greens thrive on slopes around my yard. And my girl, helping to prepare this weed for the kitchen.
The flowers are edible, too, and are pretty in salads.
Wild thyme, which grows in patches around my yard, prepped for the soup.
An Italian-inspired soup of white beans, onion, garlic, carrot, celery, potato, wild thyme, orzo pasta, and wild mustard greens. The strong flavor of the greens mellows when simmered for a few minutes. They lose the bitterness that is strong when eaten raw.
For my Italian inspired white bean, pasta, and greens soup, I used a couple of sample bottles of a lovely olive oil grown and produced on an Italian villa, and sent to me by my friend who lives there.
Pesto made with roasted walnuts, wild mustard greens, lemon juice, olive oil, garlic, and parmesan. Full recipe by Ian Knauer, and more information about these greens, here.