Certain plants, including some invasive weedy species, are a free and readily available food source



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March 3, 2025

March Weed of the Month: Bite Back - Taking Advantage of an Invasive Problem

Some invasive weedy species, are a free and readily available food source

*By Julia Dellick, The Minnesota Department of Agriculture* - With rising grocery prices, you might be looking for alternative ways to get fresh food. One alternative to shopping is foraging for edible plants. Certain plants, including some invasive weedy species, are a free and readily available food source. For example, a prolific invasive plant in Minnesota that is also a safe, nutritious, and a great choice for eating is the noxious weed garlic mustard ("Alliaria petiolata").

Garlic mustard tastes like a cross of bitter mustard greens and garlic and can add a nice flavor to your dishes. Not only will you be harvesting a tasty alternative to store bought produce, but you’ll also be removing garlic mustard from the environment and reducing its negative impacts on native habitats!

Garlic mustard can be identified by its heart-shaped leaves and small white flowers. Each plant can generate thousands of small seeds that are easily spread by muddy shoes, so it is often found along highly trafficked trails. Garlic mustard prefers wooded areas and begins vigorous growth in the early spring before most other plants, allowing it early access to moisture and nutrients in the soil. This competitive edge can lead to the plant forming thick mats that outcompete native plant species. So, if you spot one plant, you probably hit the food jackpot.

Bright green pointy leaves with white flowers. [ [link removed] ]

Mature, flowering garlic mustard plants with seed heads.  

*Download picture here.  [ [link removed] ]*

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Once you have found your garlic mustard site, collect to your heart’s desire. The plant can be prepared like broccoli by being roasted, blanched, sautéed, and more. Most people choose to harvest garlic mustard in early spring as the leaves are tender; older leaves can be fibrous and overly bitter, though still edible. It is recommended that they be cooked longer to improve the texture and reduce bitterness.

A favorite recipe among many foragers is garlic mustard pesto. The leaves of garlic mustard take the place of both the garlic and basil in your typical recipe. In a food processor, the pesto comes together quickly and can be served several ways: as a sauce for rice or pasta, a marinade for meats and veggies, or simply on a cracker. Here is a garlic mustard pesto recipe adapted from The Backyard Forager [ [link removed] ]:

*Ingredients:*


* 4 cups chopped, tender, young garlic mustard leaves
* 1/2 cup grated parmesan cheese
* 1/2 cup pine nuts (substitute walnuts or pepitas)
* 1/4 cup olive oil
* 1 Tablespoon lemon juice

*Instructions:*


* Wash, dry, and roughly chop the garlic mustard.
* Add the garlic mustard, parmesan cheese, nut of choice, and olive oil to a food processor. Pulse until the texture is smooth but still grainy.
* Add the lemon juice to the food processor, then pulse again until the pesto is smooth.
* Serve in your preferred method or freeze for up to six months.

Slowing the spread of invasive species doesn't need to stop with our appetites. You can take further action by learning about and familiarizing yourself with invasive species in your area, volunteering at a local invasive species removal day, recreating responsibly by cleaning your gear and equipment before moving off site, and planting native species in your yard and garden. Every action counts, and together, we can protect our ecosystems for years to come.

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For more information on noxious weeds and invasive insects, listen and subscribe to Smarty Plants [ [link removed] ], a Minnesota Department of Agriculture podcast. 

*MEDIA: *Contact Brittany Raveill, MDA Communications, at [email protected] or 651-201-6131 for more information on Weed of the Month






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