Garlic mustard, the so-called “biennial bully,” is becoming more prevalent in Norfolk. It invades and replaces native plant diversity and is not beneficial to local wildlife. The best way to control it is to pull it up before its seeds spread. When you do, you can eat it. Here’s a recipe from “From Pest to Pesto.” For this and recipes such as Garlic Mustard Lentil Soup, Fruited Bitter Greens, Rabbit Pate with Garlic Mustard, you can order the book for $3.50 here: http://www.naturecenter.org/images/Special_Events/EarthDay/MustardOrderForm.pdf.

SPRING PESTO
3 cups garlic mustard greens with the stems and flowers
2/3 cup extra virgin olive oil
1 teaspoon chopped garlic mustard root
2 tablespoons chopped fresh chives
¼ cup pine or other nuts
Salt to taste

Put everything into a food processor and blend until smooth. Cook your favorite pasta and toss with pesto mixture while the pasta is hot. Garnish lightly with parmigiano reggiano cheese if desired. Add salt to taste. Enjoy!

Photo by Shelley Harms.