Once learning about Garlic Mustard you'll want some awesome good recipes for this incredibly invasive herb. But all you find is PESTO PESTO PESTO! We get it, you can make a pesto, but what else? I have 5 recipes that you can use Garlic Mustard, where it's the star and then of course, a pesto recipe as well!
Garlic Mustard Infused Salt
Being able to preserve Garlic Mustard, or any herb for that matter beyond their fresh stage is a win for me. You only get so much flavor out of drying herbs, so I go to herb infused salts! You can ultimately do this with ANY fresh herb and this is a great recipe for the kids to help with!
What you'll need:
-Garlic Mustard
-Salt
-Jar
-Chopstick
*Start by putting a layer of salt on the bottom of the jar, depending on your size of jar, this will vary. Just make sure you can insert your chopstick about 1/4 inch.
*Place finely chopped Garlic Mustard on top of the salt
*Now with your chopstick start smushing/smashing down the Garlic Mustard into the salt. You want to really open up the flavor of the leaves to the salt.
*Once you feel like this layer is nice and mix and smashed, add another layer of salt and Garlic Mustard and continue smashing.
*How much and how many layers you add is entirely up to you. I tend to have a lot of different salts in my cabinet, so I don't usually make a full jar.
*When you're satisfied by the amount you've made, add one more layer of salt on top of everything, making sure to cover any visible herb.
And you're done! That's it! So easy So good! Let sit in a dark cabinet for about 4 weeks before using.
Garlic Mustard Butter
This is another fun recipe to do with the kids.
What you'll need:
-Garlic Mustard
-Heavy Whipping Cream
-a bead or small polished stone (this helps the butter form)
-Salt (optional)
*In whatever jar you're using for this recipe, fill it 1/2 way with heavy cream, a handful of finely chopped Garlic Mustard, the bead or polished stone and a tsp of salt.
*Now shake! You'll be shaking this for a good ten minutes or so until you notice the butter separating from the buttermilk. I have an entire post on herbal butter here. Check this post out for a more detailed description on how to make herbal butters.
Garlic Mustard Root Horseradish
The entire Garlic Mustard plant is edible, including the roots. To harvest the roots simply stick a dowel around the plant and pull, The roots come up pretty easily. Cut them at the base being sure to wash any dirt off. The Roots need to be fresh for this recipe.
What you'll need:
-Garlic Mustard Root
-White Wine Vinegar (if you don't have this on hand, Lemon Juice works as well, the taste will vary a little though)
-Salt and Pepper to taste.
*Start by chopping up your roots. If you prefer a spicier bolder flavor to your horseradish, then leave your chopped roots out for a few minutes before putting in the food processor.
*Add chopped roots, white wine vinegar and salt to food processor. Depending on your preference to consistency of the horseradish will determine how much vinegar (or lemon) you add. If you like it smooth and creamy add a little more, if you prefer it on the drier side add less.
* Garlic Mustard horseradish should last up to 3-4 weeks in a sealed container in the fridge.
Garlic Mustard Chips
If you like Kale Chips, you will definitely love these and if you don't love Kale Chips (Like me!) Then you'll still love these!
What you'll need:
-Garlic Mustard Leaves
-Olive Oil
-Salt
-Pizza Stone (you can use a cookie sheet with parchment paper if you don't have a stone)
*Preheat oven to 350 degrees
*One by one you're going to coat each leaf with Olive Oil. The easiest way that I've found to do this is with your index finger. Simply place about a tsp of olive oil in a small dish and just dip your finger in and rub both sides of the leaf, coating with olive oil.
*Place each leaf around your stone making sure none are touching
*Sprinkle a pinch of salt over the stone, making sure to lightly salt each chip.
*Place stone in oven for 3-4 minutes. You definitely going to need to watch these bad boys, they will burn if you leave them in even a minute too long.
*You'll know they're finished when they are crispy but do not crumble in your hand.
That's it! Takes only about 10 min, start to finish and it's a perfect snack!
Fire Cider using Garlic Mustard Horseradish
With the horseradish that I made earlier, I used it in a Fire Cider. Now a few things on Fire Cider, you can add ultimately whatever you want to yours, generally I keep mine pretty simple and with ingredients I usually have on hand. Garlic, Onions, Ginger, Turmeric are my go to's when it comes to making it regularly. However, Garlic Mustard Root is today's big player.
Fire Cider is great for immune support and for use when you're not feeling well.
What you'll need:
-Garlic Mustard Root (or the horseradish that we made)
-Ginger
-Turmeric
-Onion
-Apple Cider Vinegar
This is another very easy and quick recipe.
*Simply chop up fresh Garlic Mustard Root, Ginger, Turmeric, and onion and place in jar.
*Add Apple Cider Vinegar to jar until everything is covered.
*Use a plastic lid (the vinegar will eat away at the metal tops) If you don't have a plastic lid, parchment paper in between the jar and the lid will work fine.
Leave in a dark cabinet for 4-6 weeks. After that, strain everything out and keep in a cool dry place, I have never had a fire cider go bad, but I would use it within a year.
Dried Garlic Mustard
This isn't so much a recipe, but an extra little tidbit on preserving Garlic Mustard.
Drying herbs is honestly one of my favorite things to do, being able to get use out of these herbs that are literally growing free for me is amazing. I just bundle bunches of leaves and then hang them up. Make sure to dry enough to last you through next Spring.
Garlic Mustard Pesto
Here it is, the most famous of the Garlic Mustard recipes. Another easy one to quickly make in the food processor.
What You'll Need:
-Garlic Mustard Leaves
-Olive Oil
-Garlic (I add extra garlic to mine, but it's really preference)
*Add Garlic Mustard Leaves, olive oil and garlic to a food processor and process until right consistency.
That's it you're done! I added this pesto to a stuffed chicken breast recipe with plum tomatoes and goat cheese, it was delicious!!
Which recipes did you try? All of them, just one? Let me know how they came out!!
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