garlic mustard on the left, borage on the right
This time of year garlic mustard is abundant in gardens and hedgerows, a tall plant with pretty white flower and jagged leaves that when crushed smell a little of garlic and taste a little mustardy. It is also known as Jack-in-the-hedge. You can chop the leaves and add them to a mixed leaf salad after washing, with calendula and borage petals for colour.
In Richard Mabey's book Food for Free, he suggests making a mint sauce as I did as a child with the young leaves of garlic mustard, mint and some hawthorn buds. He also suggests eating it, as the Welsh traditionally did to salt herrings, although we much prefer it with Welsh lamb!
We made our Jack-in-the-hedge sauce the same way as my mother taught me adding a few crushed hawthorn buds and garlic mustard leaves to the mint, washing them first, I used white wine vinegar instead of malt and we serve it in a cut glass jug too!