Garlic Mustard Recipe - Garlic Mustard Seed Dressing

In the early summer, the garlic mustard (Alliaria petiolata) goes to seed. That is a great time to do some invasive weed control while out foraging by gathering the large quantities of seeds the plant produces. These seeds that drop now will over-winter and form the basal rosettes in the very early spring next year. Garlic mustard will form dense clusters of plants, making it relatively easy to gather the seeds. Look for the light brown stalks, topped with skinny fingers that are the dry seed pods.

The seeds are black, comma-shaped and about 1/8" long. By pulling along the dry, brittle stems and along the seed pods, the seeds will fall into your hands or a waiting bucket. Many seeds will fall to the ground, but you should not feel like you are spreading the garlic mustard, since otherwise ALL of the seeds would have fallen to the ground and spread the plant naturally.

If bits of the dry seed pods fall into the bucket, it is no problem. We take 2 large bowls or buckets, and pass the seeds between the two with a high pour to winnow out the much lighter seed pods, dust, and debris. Then we spread the mostly clean seeds on a sheetpan to dry further for a few days. We keep them stored in a glass jar to use for topping breads, adding to bagels, adding to curries like mustard seeds, to make mustard, and to make a dressing.

Garlic Mustard Seed Dressing                              makes about 2 c. dressing

1 1/2 T dijon mustard, or prepared garlic mustard-mustard

1/2 lemon with rind, diced and seeds removed

3 shallots or 4 ramps bulbs

6 T honey

pinch cayenne

pinch white pepper

1/4 tsp salt

1 c. olive oil

6 T rice vinegar

1 T garlic mustard seeds

1. In a hot oven or over coals, roast the shallots or ramps bulbs until soft and charred. Cool.

2. Place the dijon or garlic mustard-mustard, diced lemon, and roasted shallots or ramps in a blender. Blend until smooth.

3. Add honey, cayenne, white pepper, salt, and pulse quickly.
4. Slowly pour in the oil with the blender on, and pour in the vinegar. Add the garlic mustard seeds with a final pulse. Store the dressing in the refrigerator, shaking before using.