Hedge Garlic Mayonaise

Hedge Garlic or Jack by the Hedge (Alliaria petiolata) is a common plant of roadsides and hedgerows. It is a biennial which means you will find useable leaves all year round tucked under the hedge.

When crushed the leaves have a pungent garlicky smell but the plant is actually in the same family of plants as cabbages and when you taste the leaves you initially get the gentle garlic flavour but then there is a slightly bitter mustardy taste. The garlic flavour is not very robust and cannot withstand too much cooking so it is best added right at the end just before serving. The whole plant can be used in different ways but this recipe simply uses the young, shiny fresh leaves. Mayonnaise masks the bitter properties of the raw leaf and allows the subtle garlic flavour to come through, and it couldn’t be simpler.

Hedge Garlic (Alliaria petiolata)

Finely chop a small handful of Hedge Garlic leaves and stir into 200ml of mayonnaise and leave for 10 minutes or so for the flavours to blend. Goes really well with crayfish and seafood or use for making potato salad.
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