I often taste both the garlic and the mustard with Garlic Mustard, and the bitterness adds another type of strong flavour to it - three tastes in one. But different leaves taste a bit different, it can have some interesting variety in which taste is strongest. I transplanted some Garlic Mustard to my garden a couple of years ago, got masses of it now.
I just found your Channel today and am enamoured! Garlic Mustard is a main invasive plant species here in Toronto and everyone wants to remove it. It has destroyed our ecosystem. So I’m looking forward to watching your video again and writing down how to cook it. I presume you touch upon how to cook it in this Vid. I’m not paying attention as I’m writing. So excited for your Channel! #UK #nature #environment #ediblewildplants
As others have said-I eat quite a few wild plants,and wished I loved Garlic Mustard ,but it never tastes like that to me...it just tastes like a 'leafy' taste to me. Never tried Honesty,but it's fairly commonish so will give it ago! Cheers Marlow!
I took a photo of a patch of Garlic Mustard with these similar plants with pink flowers growing among it last year and I was never able to identify them until now. Thanks!
I have been using garlic mustard a lot this year, it grows everywhere so it's another plant I don't think you can worry too much about over-harvesting. I have a couple in my garden, and I like just eating the seed pods as they are this time of year, but perhaps I should avoid most of them if I want them to spread a little. Anyone hoping to cultivate them in the garden though should be aware of the affect they have on the soil. I believe the mustards contain a fungicidal chemical (with many health benefits) that where it is found in masses prevents mushrooms from growing. Something to keep in mind if you want to encourage both in your backyard. I will keep an eye out for honesty, I never got the "paracetamol" taste, I have always rather liked strong, bitter mustard/cress tastes in plants. I have used garlic mustard and common sorrel a lot to bulk up foraged salads this year.
Like you, I have always found the leaves of garlic mustard to be inedibly bitter - I wonder if it's one of those genetic things like where coriander tastes of soap to some people. I collected a load of the dry seeds in late summer and ground them up to make a sort of dark wholegrain mustard powder - it has a fantastic deep, earthy, mustard flavour and if it's mixed with water a few hours in advance, it gets a good bit of fire in it. I didn't realise Honesty was edible though - I am going to try that
The young leaves are best by a mile esp whilst dark green, really strong fresh garlic but crisper than Ransoms for ex. The flowers are incredible as garnish or flavouring. It's just when they age they bitter up Tbh.
As a child, I knew Honesty as ‘Rabbit’s Money’. Didn’t know you could eat the seeds at the time (although I probably wouldn’t have liked it when I was young)
