Native in Europe, but considered invasive in the US, garlic mustard, or “jack-by-the-hedge” as it’s also known, is a tasty green that combines the two flavours of its name. It grows abundantly throughout the year on Wimbledon Common where I tend to pick the leaves in spring before the warmer weather starts to turn them bitter.
Garlic mustard is a biennial which means it grows over two years. The first year plants form clumps of rounded leaves that grow close to the ground, whereas plants in their second year are much taller with arrow-shaped leaves. Both are easy to distinguish from other plants by crushing the leaves – if they smell strongly of garlic then you have the right thing!
I find garlic mustard really versatile. It works well chopped up and added to a salad dressing or stirred into mashed potato. I also love to finely chop the leaves and mix with olive oil and cider vinegar to make a delicious salsa verde to serve with pork.
Here I’ve made use of those garlic and mustard flavours in a simple, but satisfying potato salad. Although new potatoes aren’t quite in season just yet, Jersey Royals should start appearing in shops towards the end of March which is always quite exciting.
Potato Salad with Garlic Mustard Recipe
Serves 3-4 as a side
- About 10 new potatoes chopped into evenly sized chunks
- 2-3 spring onions
- 2 tbsp finely chopped garlic mustard greens
- 3 tbsp mayonnaise
- Generous squeeze lemon juice (probably about half a lemon)
- Salt and pepper to taste
- Boil or steam the new potatoes until done (test with a fork).
- Meanwhile, stir the chopped spring onions and garlic mustard greens into the mayonnaise. Season to taste with salt and pepper.
- Stir the potatoes so that they’re evenly covered with mayonnaise and finish by squeezing over the lemon juice. Serve chilled.
Have you ever cooked with garlic mustard? If not, do you think you would give it a try?