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🌿 Herb / spiceLow glycemicHigh fiberGluten free
Garlic mustard
Sarımsak hardalı
Homeland
Europe and western Asia
Season
Spring
Nutrition values
Per 100 g, raw
| Energy | — kcal |
| Carbohydrate | — g |
| of which sugars | — g |
| Fiber | — g |
| Protein | — g |
| Fat | — g |
Did you know?
Although a member of the cabbage family, its crushed leaves smell of garlic; in spring the young leaves go into salads, pestos and soups. In the Middle Ages it was a cheap source of flavour when spices were costly. In North America it is treated as invasive, so foraging it is encouraged.
Consumption tip
Even natural produce may carry pesticide residues. Wash fruits and vegetables under plenty of running water and discard the outer leaves of leafy greens. A short soak in vinegar water can also help reduce residues. Where possible, prefer certified organic or good-agricultural-practice products.