tag:blogger.com,1999:blog-2531874687635989627.post794253225576162241..comments2024-01-26T21:06:24.807-05:00Comments on The Foraging Family: Ick! Garlic Mustard Stalks again.Thaghttp://www.blogger.com/profile/15632246325868000701noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2531874687635989627.post-38977774620003579712013-06-05T18:51:28.050-04:002013-06-05T18:51:28.050-04:00Thanks HenoftheWood,
We're intrigued and will...Thanks HenoftheWood, <br />We're intrigued and will try it soon. Look for an upcoming post on this. Thaghttps://www.blogger.com/profile/15632246325868000701noreply@blogger.comtag:blogger.com,1999:blog-2531874687635989627.post-39614326081028495302013-05-24T18:57:42.850-04:002013-05-24T18:57:42.850-04:00Hey! Just found your site and I am going backwards...Hey! Just found your site and I am going backwards through your posts. Before you give up on garlic mustard, may I say, try the leaves. I have Thayer's books, and he prefers the young stalks but I find them to be horribly bitter--with, as you say, a bitter aftertaste. <br /><br />But the mature leaves of the second year plants I love, blanched and used like a pot herb, in gyoza, frittatas, or just a sauteed side dish with garlic or with Asian spices.HenoftheWoodhttps://www.blogger.com/profile/05923905932330133554noreply@blogger.com