Garlic Mustard in Michigan (via MSU IPM)

Garlic Mustard in Michigan, a report and information from Michigan State University:

Garlic mustard is an exotic invasive plant from Europe that invades woodland habitats in North America and impacts forest biodiversity. In some woodlands, dense stands of garlic mustard in the spring threaten showy spring blooming ephemerals like spring beauty, trilliums and trout lilies. Other research points toward potentially negative impacts on timber species and forest health. Many land managers consider it to be one of the most potentially harmful and difficult to control invasive plants in the region.

It's time to pull garlic mustard again, which is a sure sign of spring. Our yard has a little bit, not too bad, and certainly not as bad as it was a few years ago before we realized just what we had that was growing so vigorously.

Last year at this time I recounted a tale of where to go for a walk in the woods, and the story of the celebration of the garlic mustard recipe of the year. (in summary, bleah.) As a reminder:

So I made it and tasted it. Not particularly good, and I'm still dealing with the tummy ache. Perhaps someone else has a better recipe, or I picked it too late in the season, or it really just doesn't taste that good? I will admit to not adding the vinegar (or, as Allen Bailey suggested, lemon juice) which might have been the problem. Next time, I'll also cook the greens in a change or two of water first, which should also draw off some of the bitterness.

If you have an awesome garlic mustard recipe - or, if you know a source for a supply of pygmy goats that will eat the stuff - pls. note in the comments.

Comments

[Prentiss Riddle]

I've been using random greens in my lazy man's version of the Portuguese/Brazilian classic caldo verde. Maybe garlic mustard would work?

Lazy caldo verde

Shred a double handful of greens very thin. In a medium or large pot, saute in olive oil with garlic, salt and black pepper. Pour in one carton of potato-leek soup (not a small can, I use a 32-oz carton from the soup aisle of my food co-op). Heat and serve.

I don't know that anyone from Portugal or Brazil would approve of the result but it's easier than the hours of labor required to make potato stock from scratch.
My kids like it with pão de queijo.

[Margaret Riley Dikel]

Ed, I think my mother got me an entire cookbook for garlic mustard from some garden or similar place in Kalamazoo. I gave it to the director of our local Weed Warrior program, of which I am a proud member. (weedwarriors.org)
Otherwise, I just yank the stuff and drop it to compost.