Foraging for the first nordic spice: Garlic Mustard
Garlic mustard, with its heart-shaped leaves and clusters of tiny white flowers, is a common sight in our woods. It’s a versatile wild edible, known for its distinct garlicky aroma and peppery flavor, making it a delightful addition to our meals. The plant is easy to spot, and Bear has become quite the expert at identifying and picking it.
It holds a special place in history as well. Known in Danish as "Løgkarse," it is recognized as one of the first spices known to humankind, used by people in Denmark around 5,900 to 6,200 years ago. Archaeological evidence from sites in Stenø and Åkonge in West Zealand has revealed traces of garlic mustard on the insides of clay pots and vessels used in Stone Age kitchens. This ancient use highlights garlic mustard's long-standing culinary significance, bridging past and present through its enduring flavor.
We add the fresh leaves to salads, blend them into pestos, and sauté them with other greens. Their garlicky flavor enhances soups, stews, and sauces, adding a wild twist to our meals. But it should be noted.. - It is a potent plant, especially the young first-year ones, and can be toxic if used in excess. We recommend only a few big leaves a day, well chopped to release gasses and such.
More on foraged herbs:
