• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • Mike Haasl
  • Pearl Sutton
  • paul wheaton
stewards:
  • r ranson
  • Burra Maluca
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Leigh Tate
  • Carla Burke
gardeners:
  • Greg Martin
  • Jay Angler
  • John F Dean

Dehydrating Garlic Mustard?

 
pollinator
Posts: 768
Location: Porter, Indiana
83
trees
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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?
 
gardener
Posts: 289
Location: Central Indiana, zone 6a, clay loam
158
forest garden fungi foraging trees urban chicken medical herbs ungarbage
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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.
 
John Wolfram
pollinator
Posts: 768
Location: Porter, Indiana
83
trees
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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.
 
I guess I've been abducted by space aliens. So unprofessional. They tried to probe me with this tiny ad:
Greenhouse of the Future ebook - now free for a while
https://permies.com/goodies/greenhouse
reply
    Bookmark Topic Watch Topic
  • New Topic