Wild Mustard & Dill Pesto

Wild garlic pesto is a classic forager’s favourite. At the time of writing (early May) the leaves are starting to look a bit tired as the plant puts it’s energy into the those beautiful, star shaped flowers. Mustard leaves however are plentiful through May and June and make great pestos with a firey kick. Look for black mustard (pictured below) leaves in allotments and coastal locations. You can add wild or shop bought fermented mustard seeds to your pestos – Jack by the hedge (a type of super common wild mustard) seeds are the easiest to harvest. I just wait until June when the seeds have dried and turned black in their elongated pods. The simplest way to harvest is to place a bag over the top of the plant and shake the plant to release seeds into your bag. 

Seed Fermenting Method:

  • Make a brine by adding sea salt to mineral water. Go with approximately 5% salt total volume.
  • Add brine to mustard seeds in a jar
  • Taste after a few days by which time fermentation should have started to take place

Wild Mustard and Dill Pesto:

  • Wild garlic or Black mustard leaves

Sea Radish leaves and Jack by the Hedge leaves also work well. Another common wild mustard with a real nasal kick is Lesser swine cress (allotments and paths)

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