So far this week we’ve shared about foraging for garlic mustard and shared an odd fermentation recipe for a combination of the roots and leaves. The roots were frustrating to process (specifically to chop, grate or blend into small pieces without having the texture of wood chips) so we hanged techniques:
The thinnest roots were easy to chop or blend into small bits but cutting the thicker roots was akin to trying to cut wood with a kitchen knife – it was neither good for the soul or the blade.
Learning different methods of food preparation has its advantages. Beyond the increased variety of product in your pantry, understanding different techniques allows you to change directions on the fly which saves a lot of time and frustration.
Garlic Mustard roots taste a lot like horseradish (though somewhat milder). They will gain heat as they are cut and lose it as they are exposed to air. Work quickly, pack your jar tight with roots and cover with booze as soon as possible for the best results.
We plan to use these in ceasars/ bloody marys:
- Garlic mustard root, washed impeccably.
- A jar and a lid
- Place a bit of booze in the jar (don’t fill it as the roots will displace it).
- Using an old knife, thrash the outsides of a root (increasing the surface area for the vodka to penetrate).
- Place tightly in the jar (it should be mostly covered by the vodka).
- Continue until full and top with vodka.
- Place a lid on the jar and place in a dark, cool space.
- Begin tasting after 3 days – strain when it’s tastes the way you like and consume at leisure.