it's that time of year in the northern hemisphere

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garlic mustard is on the loose!

here's a nice pesto recipe for that nasty invasive :


Garlic Mustard (Alliaria petiolata) Pesto
Submitted by Jennifer Chesworth, Centre Hall, Pennsylvania 16828

1/2 Cup Olive Oil
1 Cup Pine Nuts or Walnuts
1/2 Cup finely grated Parmesan Cheese
Enough Garlic Mustard leaves to choke a horse (or to clear a forest floor)

Finely mince the walnuts and garlic mustard. An electric coffee grinder
works like a charm.
Add Oil and Cheese, serve with pasta or rice or other whole grain. For
vegan pesto use Nutritional Yeast instead of Cheese.

Harvesting Garlic Mustard: take out the entire plant including the roots
early in the season before it has a chance to flower. Young first leaves
are best for pesto (and for salads or as a steamed green). Use only the
leaves for this recipe. Remove the roots from the area you are clearing as
they will re-establish themselves if left in a pile on the ground. If you
pull up garlic mustard after it has flowered beware as it will develop the
seedhead even after it is pulled from the ground.

from the Mid Atlantic Invasive Plant Council

there are more yummy recipes on the site!