@jasonmichaelthomas: Alliaria petiolata: you can eat it! And you probably should because this stuff is invasive as hell. It releases chemicals into the soil that specifically interfere with the mycorrhizal networks (beneficial fungi) that native plants rely on to pull nutrients from the ground. So while everything else struggles, garlic mustard thrives. Some parks and conservation groups even host “garlic mustard pull” events where you can volunteer and help reduce it before it goes to seed. So check your parks near you! How to ID it: First-year = low rosette, rounded, scalloped leaves. Second-year = taller plant with jagged, triangular leaves + small white 4-petal flowers. But the defining feature is it ALWAYS smells like garlic. If you think you’ve found it, crush a small piece of a leaf and smell it. If it doesn’t smell like garlic, DO NOT EAT. As for the roots, they’re intense. Spicy and sharp, very similar to horseradish. Some people even refer to it as a local substitute for wasabi, and having eaten real wasabi in Hong Kong recently (quick flex, lol), I can say that comparison is actually pretty accurate. (Comment “GIMME” and I’ll send you my pesto recipe.) And as always, while this plant is out here covering the ground full of vitamins A & C and containing antimicrobial compounds, most people are still buying greens in plastic boxes. If you’re in or around the Indianapolis metropolitan area, I can deliver this and other amazing local, seasonal food right to your door. My CSA members will be receiving this as soon as it’s big enough (last year we had a cold snap and couldn’t send it out, so I’m really looking forward to it this season), along with fresh ramps. Spring is one of the best times for hyper-local wild food abundance. You don’t want to miss it. . . #naturelovers #foodisfreedom #wildfood #pestorecipe

Jason🌱CHEF•FORAGER•FARMER

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Tuesday 31 March 2026 01:07:21 GMT