Yesterday I was riding the bike trail and noticed something that once you see it, you start seeing everywhere.

Garlic mustard.

It’s a non-native invasive plant that has spread across much of the eastern United States. It crowds out native plants and can take over entire sections of forest understory if left unchecked.

But here’s the twist…

It’s also edible.

In fact, it’s pretty delicious.

Garlic mustard gets its name from the flavor of its leaves. When crushed, they have a garlicky, peppery taste that falls somewhere between garlic, mustard greens, and arugula. The young leaves are especially good in the spring.

Garlic mustard works especially well in sauces—anything where you would normally use herbs or greens. Two of my favorites are pesto and chimichurri, both of which pair perfectly with grilled meats, pasta, or roasted vegetables.

Below are two simple ways to try it.

But before we get to that, here are a few guidelines for foraging:

1. For your own safety, never harvest anything you cannot identify with 100 percent certainty.
2. Never overharvest. Always leave plenty of whatever you are foraging.
3. Never forage in polluted areas or beside roads.
4. Leave no trace. Walk carefully and do not trample. Leave places where you forage well-tended and cared for.
5. Be a steward. Do not forage for species that are endangered or in low number.

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Recipe 1

Garlic Mustard Pesto

A classic forager recipe. Garlic mustard can replace both basil and garlic in traditional pesto.

Ingredients

• 1 cup garlic mustard leaves (packed)
• ¼ cup toasted almonds, walnuts, or pine nuts
• ¼ cup grated parmesan cheese
• ¼ cup olive oil
• 1–2 cloves garlic
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Wash the garlic mustard leaves thoroughly.
2. Add the leaves, nuts, and garlic to a food processor.
3. Pulse until finely chopped.
4. Slowly drizzle in olive oil while blending.
5. Add parmesan, lemon juice, salt, and pepper.
6. Blend until smooth.

Great With

• Pasta
• Toast or crostini
• Eggs
• Grilled chicken or fish

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Recipe 2

Garlic Mustard Chimichurri (Perfect with Steak)

This version keeps the bold flavor of classic Argentinian chimichurri but swaps parsley for garlic mustard.

Ingredients

• 1 cup garlic mustard leaves, chopped
• ½ cup parsley
• 2 cloves garlic
• 2 tbsp red wine vinegar
• Juice of ½ lemon
• ½ tsp smoked paprika
• ¾ cup olive oil
• Salt and pepper to taste

Instructions

1. Add garlic mustard, parsley, and garlic to a food processor.
2. Pulse until finely chopped.
3. Add vinegar, lemon juice, paprika, salt, and pepper.
4. Slowly drizzle in olive oil while blending until combined.

Best With

• Grilled steak
• Chicken
• Pork
• Salmon
• Roasted vegetables

Next time you’re out on the trail, keep your eyes open.

The landscape is full of opportunities to learn, explore, and connect more deeply with the natural world.

Sometimes the best discoveries aren’t the big ones.

Sometimes it’s just realizing that the weed growing along the bike trail… might be the best sauce you’ve had all week.