While the fully formed flowers of garlic mustard and wild violets (pictured) look pretty different -- the former are white while the latter are typically purple -- these plants are surprisingly ...

Garlic mustard is native to Europe and was first recorded in North America in 1868. This potherb was historically eaten in early spring when few greens were available. It was first reported in ...

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Bring a pan of water to the boil and add the wild garlic. After 5 seconds cool under ... and butter to fine crumb consistency. Mix in the mustard, salt and egg yolk and mix to a dough.