Common Name: Garlic Mustard
This herb is culinarily intriguing; boasting a lovely truffle aroma and edible leaves, shoots, flowers, roots, and seeds. However, it is an ambitious Edge Species that loves to challenge weed-haters everywhere. Pick with reckless abandon while keeping eyes open for herbicide use. In BC it is required for municipal works to post warning signs, but private property is anyone's guess but the owner.
Winter Shoots: Beautiful dark green little hearts with scalloped edges
Winter Roots: Often with a pretty, purple hue. Can be grated like horseradish with a similar peppery bite.
Spring Leaf Shoots: Delicate, light green and tender. Primary leaves are a different shape than the following scalloped hearts.
Spring Stem Shoots: tender, can be sautéed with oil, salt and garlic like Chinese mustard greens.
Flowering Heads: beautiful garnish, garlic and yummy
Leaves: great for salads and salad rolls, salsa verde, pesto, etc
Seeds and Seed pods: young pods are like little green beans but they quickly become stringy and tough. Dried seeds resemble black sesame seeds (or mouse turds!) and taste like wasabi. Sprout them or use as a garnish on sushi.