GARLIC MUSTARD

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.

Leaf juices taken alone or boiled in a syrup with honey are 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 bronchitis, asthma  & eczema. 

Externally, garlic mustard leaves are used as an antiseptic poultice on gangrene, 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.

RECIPES:

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 

rashers, sliced, fried
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.

Frittata:

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.