Have you had your fill of Garlic Mustard Pesto? Are you looking for a new, tasty recipe to try? Here’s one that Andrea Hoerr submitted to the Mid-Atlantic Invasive Plant Council that includes ingredients from TWO invasive plants!
Gather from an unsprayed area and wash well:
2 cups of 1/2″ to 1″ daylily (Hemerocallis fulva)buds
2 cups garlic mustard (alliaria petiolata)
1 T. roasted sesame oil
1 T. sesame seeds
1 t. grated fresh ginger
1 cup mixed wild mushrooms (any kind will be good)
In a large heavy skillet, heat the oil, sesame seeds, and ginger. Lower the heat to medium and add the mushrooms and daylily buds. Cover for 5 minutes. Uncover and turn the heat up to medium high. Add the garlic mustard and stir until wilted and the mushrooms are done…. 3 – 5 minutes.
Note: This is a wonderful side dish. Add chicken or shrimp and serve over wild rice for a main course. This is one dish that will change minds when it comes to eating wild foods!
How are you enjoying your garlic mustard? 🙂