By the end of April, or earlier in warm years like this one, common wild blue violets provide early spring color, both in our yards and on the forest floor. The yellow violet is an uncommon treat, like a tiny ray of sunshine amid the brown leaves and winter duff. Violets aren’t just valuable as a herald of spring, but as an early nectar source for many species of bees.
Bumblebees collect pollen with their fuzzy covering of dense hair, while miner bees are a smaller species often mistaken for bumblebees. Neither makes honey, but both are valuable pollinators for wildflowers. Miners also help aerate soil with their underground burrowing, thus their name. These busy diggers were recently brought to mind when my neighbor mentioned the burrows all over her lawn and along the walking trail behind our houses. Miner bees are non-aggressive, but can be a bit disconcerting when you see them flying into and out of the ground. Honey and mason bees also find the nectar of wild violets attractive.
Gardeners will argue whether or not to leave wild violets to spread aggressively on a landscaped lawn, but the steady encroachment of garlic mustard is not up for debate. “Goodbye Wildflowers, Hello Garlic Mustard,” an article by Li Shen in Northern Woodlands magazine (May 19th, 2014), talks about the devastation that this invasive herb is having on ecosystems. It is a prodigal procreator, sporting huge swaths of white flowers two to three feet high with scalloped leaves and straight stems that can contain up to 8,000 seeds per plant. Garlic mustard now covers roadsides, meadows and forested areas where wildflowers and other perennials once grew.
Though edible, birds, insects, and other wildlife won’t consume it, which adds to its proliferation. However, humans should harvest all the garlic mustard they want and more. While bad for the environment, it adds a spicy kick to dips, sauces, salads, and stir fries. Pick it young, when the white flower heads are still mostly closed, as it’s less bitter in early spring. Note that older plants will need to be cooked thoroughly, and the leaves should be stripped as they contain cyanide. I’ll be taking it as I find it by the end of April.
My husband has mentioned that my kitchen sometimes looks like a laboratory, bubbling with interesting experiments. I confess I have yet to try this pasta recipe, but it’s high on the list of “experiments” and I can’t wait to try it once the garlic mustard is ready. Let me know how it comes out if you beat me to it!
Pasta with Peas and Garlic Mustard
1 pound pasta of choice, ziti or pappardelle or other.
1/4 pound garlic mustard stems, leaves removed
1 cup green peas, fresh or frozen
1/4 cup olive oil
1 tbsp. butter, salted or unsalted
1/3 cup grated parmesan
2 tablespoons Italian seasoning
3 minced garlic cloves
Salt and pepper to taste
Prepare the pasta “al dente.” Drain, reserving 1/3 cup of the water, and return the pasta to the pot. Add olive oil, butter, peas, and garlic and cook on low heat, stirring occasionally, for 3 minutes.
Add the garlic mustard stems and cook until they’ve softened. Once the liquid has evaporated and the greens are cooked, remove the pot from stove. Stir in cheese, herbs and salt and pepper to taste.
Serve garnished with more parmesan cheese.