”In Autumn I will collect garlic mustard seeds for a spice- which is surprising easy if you’re armed with a tote bag and a bit of time to shake large area of the plant. Use like mustard seeds (which they are) so curries, sauces, breads etc
GeorgeFlavour Fred
*always pick responsibly & identify properly
One of my firm favourites this biennial member of the mustard family (Brassicaceae) is an abundant green with many uses. I love in for its availability, texture, garlicky mustard tang and as is part of the cabbage family I have to use this as part of many ferments.
It contains mustard oils which give it a bitter mustard-like taste and allyl sulphides which which is the garlic you smell both only revealed when crushed initially garlic followed by mustard/white cabbage aromas
As a biennial it has a two year life life cycle. In the third/forth photo is the primary growth stage where it’s gathering energy with its leaves close to the ground in a rosette acting like a solar panel charging up ready for the second year. You’ll notice the leaves are more rounded with flat serrations in this stage kind of hoof shaped (some say like kidney shaped).
After one years growing cycle is complete the plant is ready to emerge after a period of dormancy during the winter months. In its second year the stem of the plant elongates, or “bolts”. After this it will flower late spring into summer and then go to seed.
