happy to see a recipe for gm pesto that actually acknowledges the bitterness and tries to balance it out - every other pesto recipe i see doesn’t even make note of it
1. Love your cookbook! Such a wonderful collection of recipes and plant knowledge - keep up the great work! 2. So much hate for garlic mustard! I actually love the stuff - I make an incredible faux horseradish with the roots (highly highly highly recommend) and then puree the leaves and freeze them in cubes to throw into various dishes for a little pop of flavor and color - a little goes a long way and it’s a freezer staple of mine!
Love how detailed you explain this, it also shows care in the actual taste of the final result. A curiosity: 8 ounces of pasta corresponds to 225 grams. If eaten as one dish meal, in Italy we have 100 to 120 grams of pasta per person. No wonder in the US pasta is considered unhealthy: what's unhealthy are your portions folks!
It might be a volume measurement, but that's still a significant amount. A 4oz (~120g) portion of pasta sounds more accurate for service I know, but it also depends on if this is part of a dish served in a restaurant or a poor person who can only afford pasta & weeds from the garden & this is their whole meal.
@@dominionjay6332 In Italy it's more about wether pasta is one of the courses of a meal, which is the traditional way of having it, or it's THE meal itself. When included in a 3+ courses meal (which is more common in Italy) a standard portion of pasta weighs 70 to 80 grams.
I prefer the tender top as it starts to flower. Just bend the stalk as you would asparagus to find that natural breaking point. I steam and top with butter and salt. I don’t find it terribly bitter, but I do love greens of all kinds.
Yes. The tender top I do like and I’ll go out of my way to get them. The meristem parts of a few different plants I know are much less bitter/milder than the basal leaves. Same with Angelica. But, the basal leaves should be used for pesto as the shoots are a good vegetable as-is.
@@foragerchef4141 have you ever used the taproot? I’ve heard the larger ones can be oven roasted like parsnips or carrots, but I’ve never tried it myself.
I just wondered, have you ever found garlic mustard to be slightly bitter? 😅 But it's good in hummus too, just add a cup of leaves when processing. Love your channel thanks!
You're damning this weed with faint praise hahah. I did try this once since it is one of the few forageable things I find where I live but I found it to be very insipid. That surprised me since wild foods I've had do tend to be bitter or strong.
Lol. You picked up on my slightly veiled contempt 😂. I will actually go out of my way to eat the shoots. Long stems aren’t good for pesto though. I get so many requests for it though from newcomers though. I figure If making garlic mustard pesto is something I need to do to help invite people to harvest wild food, then I’ll try my best to help people have a decent experience. 😊
Something my S-Asian mom taught me w bitter greens was to roughly chop them, salt and massage until as much of the green juice comes out, and t h e n blanche if its still bitter. Then again, this stuff is so bitter I dont know if even that would work 😅
It's rather kind of a kraut thing :) And being raised with lot's of garlic dishes Im like rolling eyes when people say it's garlicy :D But as a kraut it's great :) Love
