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Wild herbs

Garlic Mustard

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Early spring (March–May) Wild herbs

An early thicket plant with kidney-shaped leaves. It has a combined onion and cress flavour that is released by touch and when cut. It grows from a prostrate winter rosette and blooms as one of the first. In New Nordic cuisine the leaves are used fresh as a herb with meat, fish or potatoes. I love to ferment it and draw out the deep umami it hides.

Recipes with Garlic Mustard

Spring salad with smoked fish

Spring salad with smoked fish

From early spring you can make fantastic salads.

Easy 20 min
Grill-steamed garlic mustard with dry cheese

Grill-steamed garlic mustard with dry cheese

The combination of grill and steam works well for the whole garlic mustard plant while it is still young. This dish is best made at the beginning of May.

Easy 15 min

Similar ingredients

Wild Garlic

The forest floor's garlic – a cornerstone of New Nordic cuisine, from leaves to capers from seeds.

Ground Elder

Lush plant that covers the forest floor – herb when young, vegetable when mature.

Dandelion

Sun-loving with toothed leaves and yellow flowers – bitter, but good with heat and fat.