When you hear “Garlic Mustard” you might think of Italian Cuisine, but this mustard is not a sandwich spread but rather a plant belonging to the mustard family. It is found in dry or wet open land or along trailsides. It is easily identified by the slight triangular or heart shaped scalloped leaves that are heavily textured by veins. The mustard family of plants are basically all edible and have a square or ridged stalk in common.
As with most greens they can be eaten raw, sautéed or boiled. When boiling, any bitterness can be reduced by a change of water for a second boil. The new leaves taste best and the root can be used like horseradish. It is rich in vitamins A, B, B2, C and minerals. It also has medicinal properties and has been used as an antiseptic, a diaphoretic, and can be used both internally and topically to treat a variety of conditions including fever, congestion, eczema, and to help expel worms.
This is another edible /medicinal plant that is beneficial to become familiar with on a knowledge and experiential basis.