Friday, July 22, 2011

Garlic Mustard Recipe - Garlic Mustard-Mustard

By gathering the small, black and very numerous seeds from the invasive garlic mustard (Alliara petiolata), we can make a few tasty condiments, dressings and spices. This mustard is hot like wasabi or grated horseradish. The burn will light up your sinuses, but the mustard goes well on a sandwich with something fatty like swiss or ham. We also use the mustard like a traditional dijon in dressings and sauces. Try adding it to macaroni and cheese or a bechemel. We keep it in a jar in the refrigerator, and it may need a quick stir before using.

To grind the hard seeds, Robert uses a coffee grinder. The result is a dark brown powder that should be used immediately.

Garlic Mustard-Mustard                      makes about 1/2 c.

7 T ground garlic mustard seeds
2 tsp apple cider vinegar
1/2 tsp salt
6 T water
2 tsp agave syrup or honey
1/4 tsp turmeric

1. Whisk together the ground seeds with the salt and turmeric. Whisk in the water, honey and vinegar until smooth.
2. Allow the mustard to sit for a week in the refrigerator. It will need to be stirred before use and the color will darken. Keep stored, covered in the fridge for up to a year.

Garlic mustard seed pods


Janet said...

I am really enjoying your blog and have learned so much - thank you !! I live in south western Ontario and garlic mustard seed is ready for picking, and plan on giving this recipe a try!

Janet @

Anonymous said...

Hello! I have harvested about 2 cups of garlic mustard seed and am going to try your recipe for the mustard! Wondering if the seeds 'need' to be ground in a coffee grinder - meaning 'finely' - since I do not have such a thing will be doing it the old fashioned way with mortar and pestle - and, was thinking to leave a bit of texture.... Appreciate your comments!

The 3 Foragers said...

Using a mortar and pestle should work fine. We use one to make lots of things-pesto, grinding nuts, grinding spices and pulverizing dried roots. I just thought more folks would have a spice grinder than a mortar!

Anonymous said...

Thanks Karen, Grinding the seeds using the mortar and pestle worked a charm once I figured out how to break the seeds without having most of them jump out of the mortar! Have the mustard in the fridge where it is patiently 'developing', thought have to admit that I have already opened the jar a couple of times just to 'sniff' and drool a bit! Next weekend, crusty bread - and some great home cured ham to accompany this much anticipated wild treat!

Erdokóstoló said...

Kedves Karen, Robert! Nagyon szeretem blogotok továbbra is, egyre többet tanulok itt. Ezt kipróbáltam, de sajnos nálunk úgy tűnik, keserű az Alliaria mag. Mit javasoltok?

Anonymous said...

How do you know when the seeds are ready? Right now the seed pods are black, but I don't know if now is the right time, or if I should wait longer.

The 3 Foragers said...

You need to wait until the seed pods are dried out. You could try some now, but they might be not dried yet. But don't wait too long, because the seeds will all drop by themselves soon after they dry out.

Small Purse Big Garden said...

I finally made some! had the seeds out of the pods and waiting patiently for me to get around to it! lol will let you know in a week how it turned out....