The groundhog saw her shadow today and scurried back under ground for 6 more weeks of winter, but truthfully, here in Western PA winter has barely begun.

Lamium purpureum, purple deadnettle

I went out foraging and found gorgeous flowering Lamium purpureum (purple deadnettle) and delicious garlic mustard, which I made into pesto. It is divine. (I plan to steam the deadnettle later.)


garlic mustard pesto

I feel we could almost start our CSF (Community Supported Foraging) shares now! But we’ll wait until end of April, when the bounty is really overflowing and we can add delicacies such as morel mushrooms, young spruce tips and violet flowers to the mix!

Recipe for Garlic Mustard Pesto



garlic mustard

* 2 cups garlic mustard leaves, washed and patted dry
* 1 small garlic clove, peeled
* 1/4 cup olive oil
* 2 Tbsp pine nuts, lightly roasted on stove top (can roast walnuts in place of pine nuts)
* 3 Tbsp grated Parmesan cheese
* 1 Tbsp lemon juice
* sea salt to taste

In a food processor, blend garlic and garlic mustard while drizzling in olive oil.

Stop and add pine nuts, cheese, lemon juice and a little salt and blend again.

Taste and add salt if you feel it needs it.

I mixed some into gluten-free pasta with more roasted pine nut and a chopped tomato. It was excellent!

Here’s to wild foods!

Melissa Sokulski
Food Under Foot

Melissa@FoodUnderFoot.com