Garlic mustard, Alliaria petiolata

Edible Parts:

· Leaves

· Flowers

· Roots

· Seeds


You can use the leaves and flower bud shoots chipped up in salads and sauces. Goes great fried in a pan with sausages.

When and where to find it: 

Usually found between March and May in hedges, open woods and shady spots.

Other Observations: 

It’s an erect plant and can grow up to 120cm. The roots and leaves smell of garlic when crushed. Looks very similar to the stinging nettle. Once the weather turns warmer the leaves can taste quite bitter.

Author: Paul

Paul has had an interest in the outdoors since he was a young kid. Walking, tracking and exploring the wilderness around him, from disused overgrown railway lines to the vast wilderness of the UK national parks. Over the last few years Paul has honed his skills into specific areas of bushcraft and survival. He is an expert in map reading, shelter building and knots, traps and fishing.


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