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    Home » Wild Herbs and Spices

    Garlic Mustard Shoots with Ramp Butter

    Published: May 5, 2020 Modified: Feb 9, 2024 Author: Alan Bergo

    Jump to Recipe

    Yes, It's possible to have a garlic mustard recipe that actually tastes good, and this is probably my favorite of them all. This plant is nothing less than a scourge on the woodlands and sugarbushes in my area, so when I eat it, it's usually seasoned with plenty of spite.

    Garlic mustard shoots with ramp leaf butter recipe

    Sure, I know plenty of people that like to eat it, "eat the invasives" they say, as if plucking a few leaves here and there actually makes a difference. Garlic Mustard cares not for your Instagram photos of it made into pesto.

    The basal leaves are strongly bitter, and I don't do too much with them besides make some ricotta dip once in a while for the nastalgia of recreating an old restaurant recipe I used to make. But, I have to admit that the shoots, now those are actually good.

    Young garlic mustard plants (Alliaria petiolata).
    Young plants in the spring.

    Meristematic magic

    Now, I don't know exactly what's happening with garlic mustard shoots, but they don't taste nearly as strong as the early basal leaves. The shoots are tender, long and silky, a bit like thin asparagus, and the bitterness is still there, but it's tamed a bit--a similarity I see with lots of different plants with strong flavors when you eat different, young growing parts. 

    Garlic mustard shoots or Alliaria petiolata
    Garlic mustard shoots would be pretty damn attractive, if the plant wasn't such an invasive bastard where I live.

    Cow parsnip blossoms and angelica blossoms, as well as the hearts of the plant, can be tossed directly in a pan and cooked and are delicious, where if you took the leaves of the plant and cooked them they would taste strong like some kind of medicine. 

    It's something to do with the magic of meristematic, young growing plant tissue. Whatever it is, I'll actually harvest garlic mustard shoots and enjoy them as a vegetable, and they are, to me, the best part of the plant by far. They're even better when you melt some ramp leaf butter over them.

    Calming the flavor by blanching or soaking 

    Garlic mustard shoots, even though they're more mild than the leaves, will still have a strong flavor for some people. If you want to like this plant, but are struggling to get past the bitterness, take a page from the Italians: 

    Blanch the garlic mustard in boiling water until it's tender and tastes good to you. After blanching, remove the greens and or shoots to a bowl of cool water and allow to soak for a few hours.

    If you really want to mellow the flavor, change the water a couple times or soak them overnight. This is a common practice in Italy and the Mediterranean for working with strong-tasting plants. 

    If you want to switch things up, you can also toss the shoots with a spoonful of Stinging Nettle Pesto with Pumpkinseeds.

    Garlic mustard shoots with ramp leaf butter recipe

    More Spring Foraging  

    Garlic Mustard Recipes
    Ramp Leaf Butter 
    Solomon's Seal Shoots
    Garlic mustard shoots with ramp leaf butter recipe
    Print Recipe Pin Recipe
    4.86 from 7 votes

    Garlic Mustard Shoots with Ramp Leaf Butter

    Simple blanched garlic mustard shoots served drizzled with melted ramp leaf butter is a great spring side dish.
    Prep Time5 minutes mins
    Cook Time2 minutes mins
    Total Time7 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: Garlic Mustard, Ramp Leaf Recipes
    Servings: 2 servings
    Calories: 223kcal
    Author: Alan Bergo
    Cost: 2

    Equipment

    • 1 large saute pan
    • 1 3 quart pot for blanching

    Ingredients

    • 8 oz garlic mustard shoots
    • 4 tablespoons ramp leaf butter or more to taste
    • Toasted sesame seeds a sprinkle to garnish, optional

    Instructions

    • Cut the shoots into manageable lengths like asparagus.
    • Meanwhile, bring a pot of salted water to a boil (roughly 1 tablespoon per quart).
    • Blanch the garlic mustard shoots until just tender (try one). It shouldn't take too long, and I generally blanch most things for under a minute to make sure they keep their integrity.
    • Don't hammer them, they should still have some life, if your shoots end up mushy you went too far. Meanwhile, melt the ramp leaf butter--a microwave is fine. Make sure to inhale the aroma of garlic breadsticks that comes off of it.
    • Remove the blanched shoots and drain well, then put on a serving plate, drizzle all over with the ramp leaf butter and sesame and eat hot.

    Notes

    Other shoots like solomon's seal and milkweed can be prepared the same way. 

    Nutrition

    Serving: 4oz | Calories: 223kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 5mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1557IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
    « Venison Terrine
    Artichokes with Ramp Leaf Butter »

    Reader Interactions

    Comments

    1. Anna

      April 15, 2025 at 12:03 pm

      It would help me if I understood the harvesting instructions from the perspective of the plant’s life cycle. When the seeds sprout, there are two seed leaves at first, then the true leaves form. Once those get big enough to handle, is what you are calling “sprouts”?
      Those young plants then overwinter and begin growing again in the spring, shooting up to flower. If those are harvested before they flower, is that what you call “shoots”?

      Reply
      • Alan Bergo

        April 15, 2025 at 12:16 pm

        You are harvesting the 2nd year flower stalks before they flower and are still tender.

        Reply
    2. Amy Passaro

      April 15, 2024 at 10:36 pm

      5 stars
      I've been eyeing this recipe for some time. I was out collecting fiddleheads today and saw some beautiful looking shoots and decided to go for it. It was so simple to put together and I loved the muted bitterness of the shoots. Looking forward to experimenting with them some more before the season is over! Thanks for this fantastic recipe and for the inspiration!

      Reply
      • Alan Bergo

        April 16, 2024 at 3:43 pm

        Hey thanks Amy.

        Reply
    4.86 from 7 votes (6 ratings without comment)

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