Garlic mustard has good amounts of Vitamins A, C, E & some of the B vitamins, potassium, calcium, magnesium, copper, iron.
The leaves of the plant just prior to flowering have a higher vitamin C content than oranges & more vitamin A than spinach.

Garlic mustard is antiseptic & leaves can be used as an external treatment for gangrene & ulcers
Leaf juices taken alone or boiled in a syrup with honey were used in treating dropsy.
Leaves can be crushed until moist & rubbed on aching limbs, for a feeling of warmth.
Stem & leaves are used for their antiseptic, anti-scorbutic & deobstruent properties.
The leaves can be taken internally to promote sweating, to bring relief to congested chest & to treat bronchitisasthma  & eczema
Externally, they have been used as an antiseptic poultice on ulcers etc & are effective in relieving the itching caused by bites & stings
The leaves also strengthen the digestive system.

Seed & leaf are rich in antioxidants, helping to keep our blood clean & immune system strong.
Its pungent nature is warming & stimulating, dissolving congestion, allowing for smoother flow of fluids & healthier-functioning mucous membranes. 
It enhances all aspects of digestion, assimilation & elimination, from stomach & liver to small & large intestines, stimulating release of digestive juices. 
It clears congestion & hoarseness from sinuses, throat & lungs, an effective treatment for enhancing lung health & capacity. 
It stimulates urination & the seed helps dissolve urinary tract deposits
Taken hot it promotes circulation & opens the pores, promoting perspiration & the release of toxins

For bronchitis symptoms, oil heated with root extracts can be applied on the chest.


The roots are very spicy & taste like horseradish. 
The root can be chopped & steeped in apple cider vinegar for a spicy condiment. 
In the fall the seeds, which have a mustard flavor, can be collected & eaten. 
Young tender leaves can be torn up a bit & added to salads.
Flowers & chopped leaves can be added to salads for a nice pungent garlic flavor.
Leaves of this plant can be used in making soups & stews.
It can be used as a stuffing in snacks.

Its nutritious leaves can be stir fried along with other vegetables for a healthy side dish.

Garlic Mustard Vinegar:

Fill a jar with garlic mustard leaves.
Cover with organic raw apple cider vinegar.
Cover with plastic lid. If using a metal lid, protect lid from corrosion by placing wax paper under the lid.
Steep for 4 - 6 weeks.
Strain & save vinegar for use.

Garlic Mustard Pesto:

1 1/2 cups garlic mustard leaves
1 1/2 cups spinach leaves
juice of 1/2 - 1 lemon
1-2 garlic cloves
1/2 cup pine nuts or walnuts
1/4 cup olive oil
salt to taste

Warm Potato Salad with Garlic Mustard:

2  potatoes 
½ cup caramelized onions 
¼ cup rendered bacon 
½ cup garlic mustard greens
3 tbsp red wine vinegar 
salt & pepper 
Quarter potatoes & roast in oil for about 30 minutes. 
In a sauté pan, heat bacon. Add onions & potatoes, salt & pepper to taste. 
Deglaze with vinegar & toss in garlic mustard. 
Serve warm. 

Garlic Mustard Green Yogurt Froth:

½ cup yogurt
chopped garlic mustard
salt & pepper
1 tsp Dijon mustard
Blend all ingredients. 

Oriental Mashed Potatoes:

1 shredded garlic mustard 
1 ½ cups shredded cheddar cheese 
5 potatoes 
2 tbsp minced garlic 
¼ cup soy sauce 
3 tbsp basil 
1 tbsp turmeric
½ cup whole milk
½ stick butter 
salt to taste
Boil potatoes with 1/2 garlic mustard,garlic,1/8 cup soy sauce,basil,turmeric.
Cook the potatoes until soft, drain & mash. 
Add milk,cheese, butter,1/8 cup soy sauce & rest of the garlic mustard.Season.

Potato Salad With Garlic Mustard:

1 cup garlic mustard,chopped
6 large potatoes,peeled & chopped
2 stalks celery,chopped
1 cup mayonnaise 
salt & pepper 
Cook potatoes until fork tender & drain,cool.
Add rashers, mayonnaise, garlic mustard & celery.

Garlic Mustard & Violet Salad:

Garlic Mustard leaves & flowers
Violet leaves & flowers
Put herbs in a salad bowl & marinate with lemon juice, olive oil, salt & some black pepper to taste You  can add some nuts or seeds of your choice.

Pancakes with Garlic Mustard, Mushrooms & Onions Filling:

put 2 eggs into mixing bowl, 
add ca 2 cups of milk & whisk in enough flour to make a thick but liquid batter. 
Add 1 tbsp of yogurt & some salt. 
Whisk well & make pancakes. 
Keep them hot while preparing the filling.
Pick a colander full of Garlic Mustard leaves & flowers,
chop a medium sized onion & some mushrooms, 
lightly stir-fry them in a large saucepan with salt & pepper.
Add Garlic Mustard in small batches so it can reduce.
Put ca 3-4 tbsp of the filling into each pancake
add some cottage cheese or sour cream on top of the vegetable filling & roll up the pancakes
Serve hot.


8 large eggs 
2 tbsp grated Parmesan cheese 
1/2 red bell pepper, chopped 
1 cup chopped yellow squash 
1 small potato, chopped 
2 tbsp olive oil 
1/4 cup chopped garlic mustard 
1 tbsp chopped fresh basil 
Heat oil over medium heat. 
Cook squash , pepper & garlic mustard for 2 minutes. Remove & set aside. 
Cook potatoes with remaining oil & basil. 
Pour mixture of eggs & cheese over potatoes. 
Sprinkle cooked vegetables on top. 
Cook over medium heat until thickened, but moist.

Stuffed Garlic Mustard Leaves:

20 medium garlic mustard leaves, washed & dried on paper towels 
5 tbsp of cooked sausage 
4 tbsp of cooked rice 
2 tbsp chopped garlic mustard leaves 
1 tbsp lemon juice 
Mix rice & sausage. 
Add chopped leaves & lemon, toss.
Put a tsp of this mix on a medium leaf of garlic mustard. Hold leaf together with a toothpick.

Garlic Mustard Pasta:

500 g uncooked linguini 
2 tbsp butter
½ cup garlic mustard, chopped 
Cook linguine. 
Saute garlic mustard in butter. 
Blend with cooked linguine. 
Garnish with garlic mustard stems. 
Serve hot or chilled.

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