Save your Local Flora --
Harvest a Noxious Invasive Herb!

Here is a recipe for Garlic Mustard Soup. If we all harvest this nutritious herb that was used by the pioneers to stave off scurvy in the winter months, we'll all be healthier, and our local plants won't be choked out by this weed.

Garlic Mustard Soup

1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)

1 tbsp. butter or vegetable oil
1 medium onion, chopped
1-2 quarts of washed garlic mustard leaves

a mix of any or all of the following diced or sliced:
celery, carrots, potatoes, red or green pepper, zucchini, yellow squash, corn kernels, cooked pasta and/or beans.

Water to top off.
Salt and pepper to taste

1. Wash the stone thoroughly and set it aside.
2. In a large pot, melt the butter or heat the oil, then sauté the onion til transparent. Stir in the raw veggies and mustard leaves, enough to fill the pot 4” from top. Sautée until the leaves wilt.

Top off with water and spoon in the stone. Simmer until all veggies are soft. Add the corn, pasta, and/or beans and top off with water again. Bring to simmer. Salt and pepper to taste.

Serve hot, sans stone. Enjoy!

ALSO - If you're up for it, add home-harvested rabbit meat. The European rabbit (also known as bunny), is populous in most of the world, and is highly destructive to local flora. According to the USDA, rabbit has the highest percentage of protein and the smallest amount of fat, calories, and cholesterol among edible meats. 

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