Dehydrating Garlic Mustard?

Here in northwest Indiana we are a few months away from the annual onslaught of garlic mustard, and in the past I've just pulled up this invasive plants from the roots and thrown it on the ground. This year I'm planning on being a bit more resourceful and actually eating it. However, there's way too much to be eaten raw so I was wondering if anyone has experience dehydrating it and using it as a spice like oregano or basil? If so, does it retain its flavor after being dried, and are there any tips/tricks for making it as good of a spice as possible?

I hear you about the overwhelming abundance of garlic mustard. I have been trying to figure out how to make use of it as well. Haven't tried drying it, that's a great idea and I shall have to try it! Looking forward to hearing if other folks have had success with that.
A friend of mine made a pesto out of it once that was quite tasty, not sure if there were other herbs or greens in the mix. It's such a strong flavor. Almost acrid to my palate, but I bet there are ways to work with it. I tried pickling it, but it went off. Not quite sure why. Seems worth revisiting, as I've had some delicious pickled mustard greens before.

So I spotted the first garlic mustard of the year, and was eager to try dehydrating it. While the end result wasn't bad, it also wasn't good. The dried garlic mustard leaves were essentially flavorless and acted more like a garnish than a spice.

For the next round, the plan is to try dehydrating some garlic mustard roots.