I’ve been spending lots of time this month weeding. Not just at the SunRaven garden, but at home too. I’ve learned loads from these weeds about persistence and flexibility. They just never give up!
At home, the weeds were another matter. A leafy green had all but taken over my front gardenspace, called Mustard Garlic. Deer don’t eat it because it smells like garlic. This one was really tough to pull up because it didn’t have a long taproot like the dandelion, it had more of a knotty bulb underground that wouldn’t give way. I finally found a small hand rake that would allow me to rip the roots out. It became a very satisfying and a good physical workout to boot! With a pile of these green leafys, I wondered what to do.
A quick search of the Internet taught me loads. These greens are in the same family as broccoli and kale and are loaded with beneficial nutrients. They can be used just like Mustard Greens, they are bitter and super healthy. I substituted them in an Indian Curry recipe that called for bitter greens.
You can also use Garlic Mustard to make a pesto. I found this recipe and more on the Mid Atlantic Exotic Pest Plant Control of all places! They’ve got all sorts of recipes for invasive species such as mustard garlic.
My dad always told me that a weed is merely a plant growing in the wrong place. Eating your weeds changes your relationship with those imperfections in your yard. They are no longer annoying, they become transformed into fresh, local, organic* produce picked at the peak of flavor and the price couldn’t be better! Bon appetit!
*Yes, my weeds are organic. I have not used any pesticides or chemical fertilizers in my yard for over 5 years.
