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.
Leaves can be crushed until moist & rubbed on aching limbs, for a feeling of warmth.
Related Articles
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, 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.
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.
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
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,friedCook 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:
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.
Garlic Mustard Recipes from Backyard Patch Herbal Blog
