In hedgerows across our country side through out the spring Garlic mustard will flourish..
Apart from the leaves and flowers being edible garlic mustard bites, just as happy in a cheese sandwich as it is in a spring salad of new potatoes, olive oil and grated horse radish.
On larger fully grown plants approaching this time of year just after flowering if you pull the plant from the ground it has a tap root not dissimilar to horse radish. Fully grown plants will have a substantial root about as thick as your index finger. the skin of this root is light brown. when peeled can be used just like horse radish, grated and mixed with a little creme fraiche, mustard powder and salt and pepper.
The taste is very quite hot and spicy just like the horse radish itself.
Useful i think as a spring time treat as Horseradish would not be harvested until the end of the growing year, normally October.
Why thank you. Good to know what i blog is of some use..