Wild Edible Plant - Garlic Mustard

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Mitch, Mitchell, Alone, History, Channel, Survival, Nativesurvival.

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Video Transcription

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it's Mitch native survival say I'm going to talk about garlic mustard stay tuned alright so the first year growth is on the forest floor like you see in front of you and it is interestingly shaped leaves with the stem is kind of overlapped in the back by these two pieces of the lead from the back here it's heavily tooth when you crush it smells like garlic okay so now what you want to do is look nearby for the second stage of growth with the second year's growth and it's pretty easy to find because it stands up and it has very interesting shape leaves that's it right there so all right here is a bunch of the parents and all down here are all the children so this is the first year growth right over here standing up as a second year growth now the second year growth leaves look like this pretty cool they still have that same heavily tooth kind of outer rim but now it has an arrowhead like shape pretty interesting alright so here's a parent that's lost quite a few of its leaves it's kind of in trouble here it's kind of dying out so I chose this one is my example so I'm not taking a really healthy version of it from the landscape but basically one of the things that stands out there very tall compared to the ground creeper plant and the thing that stands out too is that it has these pods grow on the side of it so as these very unique leaves and it has these pods that stand out so it's usually pretty easy to see quite a few of these growing actually right behind I mean this whole patch right there it's just all parent plants right there so you know you can identify that pretty easy walking now those other plants that look like this so you can't just stop here so I always look for a parent plant in the area and of course when I crush up the leaves though we smell like garlic as well okay so on page 64 of Peterson's it does talk about the mustards now the thing is is that it really only goes over a few of them field mustard and black mustard there's a ton of mustards what actually says right here a large widespread group of edible plants to represent a species shown okay so the only show too and you know they have the pods growing up all right the family has you know pretty much the same characteristics throughout the plants but this particular book doesn't go over the actual version of monster that's called garlic mustard ok so I had to go through some of my other books to track it down so let's go ahead and do that okay so this is a new Clemens wildflower guide and if you go to page 138 at the bottom you'll find garlic mustard leaves are closely to stay long stock has white flowers leave smell of garlic one crushed ok it's part of the mustard family go to the picture that's this one right here this is the second year growth and you can see the arrowhead like features alright so this is the Audubon Society to wildflowers and in the color plates call plate 187 there's garlic mustard it's a nice color pic of the second year growth and also along the bottom you'll see a couple first year all right so what does peterson say about how you can eat the plant not you can eat it raw you can steam it you can fry it I'll be pickling in the woods anytime soon you can dry it out use it as a seasoning right so it'll be like a mustard powder garlic mustard powder and then go on to say you know you can boil it put in stews cook a look at root vegetable you know things like that now the seed pods collected the sea pods also tender green seed pods the white flowers are still in bloom on the stolen balloon can be eaten bra salads all the same and it makes a hot yellow mustard 1 finely ground the seeds entire plans rich in vitamins A B 1 B 2 and C and flower buds also rich in protein so this is the mustard family and it's a pretty awesome family as you can see all right so last year I went to the video on garlic mustard I did it with Sean the Silver Fox from the UK he was over visiting here in the states and he showed me this plant and I wasn't familiar with it so I was really grateful I'm still very grateful that he taught me this plant now like I said I wasn't familiar with it at all so I kind of let him talk about it and do his thing and he called it Jack by the hedge okay so we call it garlic mustard they called Jack by the hedge you want to make sure that when somebody teaches you a plant

which to me is like the most sacred way of learning something when someone passes you want it passes on to you some knowledge like that you know you want to not just be like well it's a cool plant and then forget about it two weeks later I've only found out a few times since last year and it's the most prolific area I've ever seen in the states where I just found it now and you know I I never forgot about it I kept working on it I kept looking for it I started buying books like the Newcomb's because it wasn't in my Peterson's book it's it's not easily found in books so it was kind of a challenge and you know it tastes amazing I ate a ton of it last year after he showed it to me for multiple days you know where I was out there for like a week and I ate it every single day you know try to make my food last longer so anyways um you know the lesson here is that if someone passes on some knowledge to you like that especially a plant you know work really hard to not only remember it and be able to own that knowledge itself but expand upon it and know it better you know where as last year I wasn't familiar with us at all I didn't realize that there was two growth stages those tons of things that I didn't realize but over the last year I've worked on it so now I know that this is the first year's growth and this is the second year its growth and what the differences are all right and how they're always near each other and all of that so it's very interesting plant because each stage is very unique very unique but the cool thing is is that they both smell like garlic when you crush them so this is the first year's growth so I'm gonna rip it up yep is that snow i love it chomp down on that nice mustardy garlicky taste of course delicious

hmm love it now second years growth a little milder almost exactly the same flavor it's almost exactly perfectly the same just a little bit different still tastes like mustard and garlic and all that so you know it's it's really important to you know to try to remember when someone teaches you these things because that's how things are always taught before books started being manufactured so I do appreciate him showing it showing me this and I would also mentioned in the book that I can have the seed pods and I've never eaten see pause before so I'm going to look for one that has nice fresh seed pods and pick a couple off and I'll get back to you okay so there's a couple of seed pods

so it's kind of splitting open here and there's a little green seats right there there's one I'll try that up it's quite a few in here hmm not really too much of a flavor i think is just such a small piece so imma eat this whole thing hmm interesting just a little like Greenpeace and it has like a that's awesome a garlicky bite to it at the end mmm it's like ready to go season green peas with garlic pepper these are these are pretty good mmm little fibrous oh I noticed I have like a lot of cellulose left all right yeah so so these can be chomped on and actually pretty good taste pretty awesome he's got a little cellulose after now these seeds and the CEPA old and dry it out I'm thinking this would be a good stage to grind them up and turn them into powder mascara with a pretty cool way to harvest these seeds you just put them over a book and then scrape your thumb over the pods all the sea just fall out gotten a lot of seats really quickly this way now let's go back and pull out the husks to happen to stay I mean check that out let's look at the tunnel tunnel seeds right there a lot of seeds and I can hold it very easily in my book is all i have to do is close it and now to stay in there all right let's mention a survival appreciate your views your comments in sport gain the next one take care you