You can use the young leaves in salads, or add them to soups and stews to give a hint of garlic flavour (much of the garlickyness is lost when cooked).
I believe that the seeds can be collected later in the year and ground up to make a mustard powder, but I have not actually done this myself.
Stange, loads of it up here too. Seems very late also.
Best to only use the very new growth and the flowers, the bigger leaves are a bit bitter and leathery.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.