March 22, 2012
Alan Cree studies and teaches wilderness skills. He runs a variety of outdoor skills courses including foraging for wild food under the name ‘The Hedge Chef’ through Wilderness Discovery.
This is a time of year I look forward to because a plant called garlic mustard (also known as ‘jack by the hedge’) is surfacing in hedges, verges and woodland edges.
It will grow prolifically now and for the next couple of months. As an introduction to trying wild food I can think of no better plant to get to know. It is such a versatile ingredient; having similarities in flavour to both mustard and garlic. It also has a hint of spring onion.
Think of all the dishes that benefit from the flavour of garlic or mustard or spring onion and you have an idea of just how many ways in which you can introduce garlic mustard into your cooking. As an added advantage it has a foolproof way of identifying it. Once identified using a photograph or guidebook you should crush the leaves in your fingers and smell it. If it smells of garlic – that will be it.
Here’s a good photo of garlic mustard in full bloom (April-June). The plant grows up to a metre tall and stands out in a verge as it is such a vibrant bright green compared to the other plants.
For the next couple of months I will be making breakfast potato cakes with garlic mustard – it’s without doubt one of my favourite things to eat. It’s simple and delicious. All you have to do is make enough potato mash for four patties, then grill four rashers of bacon and chop finely then fry some mushrooms and chop finely. Mix all this with plenty of finely chopped garlic mustard to taste and season with salt and pepper.
See my short video below to guide you through the recipe and give you further identifying features of garlic mustard.
Then take the patties and fry them in oil for a couple of minutes on either side and serve with eggs cooked to your liking.
As a more sophisticated dish for dinner you can substitute the bacon and mushrooms with small pieces of fried pigeon and black pudding, or indeed just about anything you think will go with garlic and mustard. You have plenty of time to get to know how to recognise this plant- at least 2 months.
Try cooking this and I can assure you that you will be smitten with it and will come to look forward to this time of year for the same reasons as me.
Hello Becca, Yes that’s not a bad description. Toothed leaves like a nettle. Your cheeses look wonderful, especially when embellished with wild food. Hope you enjoy experimenting with garlic mustard.
Becca, as a cheese fan I am already yearning to try a yarg wrapped in garlic mustard, so get busy! Have just bought the wild garlic yarg to see me through. Great website and beautiful products. Thanks, Karen
Alan,
These look so good. I’m definately going to be looking out for some of this garlic mustard to fill out my spring salads too.
Many thanks.
Marcus
Thanks Marcus – I am sure you will think of lots of things to do with it. It really is a special ingredient.
Alan
Definitely going to try these breakfast potato cakes – are we right in thinking that garlic mustard is the plant that looks remarkably like a nettle but has no sting? Wondering now if we should try wrapping it around a Yarg or two!