The Edible Invaders in Our Backyard

On Tuesday evening, I took an unplanned walk through the woods when one of our pups found a weak spot in her GPS collar - she took this as an opportunity to visit our neighbors. Though I was on a mission (retrieve the runaway), I was also reminded of just how many invasive plant species quietly thrive in our region—and how important it is that we recognize and remove them when we can.

One such plant I stumbled across was garlic mustard (Alliaria petiolata). This invasive species is deceptively lovely with its toothy, heart-shaped leaves, tall central stalk, and delicate white flowers. It hails from the mustard family and gets its name not only from its botanical lineage but also from the unmistakable garlic-like aroma it releases when crushed.

To identify it, check the leaf shape and size, and give a tear—you’ll catch that telltale garlicky scent immediately. If you’re confident in your identification, a tiny nibble reveals a similar flavor.

What I appreciate about garlic mustard—despite its invasive tendencies—is that it’s easy to uproot and, even better, delicious. It’s edible both raw and cooked. I especially love making pesto with it or tossing the wilted leaves into pasta dishes. (See the linked recipe and resources below for more inspiration!)

🛑 Foraging safety reminder: Never eat a wild plant unless you're completely certain of its identity. If you're new to foraging or unsure at all, always consult a reliable second source before harvesting or consuming.

Garlic mustard is in season now, and the best time to harvest it is before it goes to seed. Like many plants in the mustard family, its flavor becomes intensely bitter once it matures. Early in the season, however, the leaves are tender with a lovely garlic zing.

Another delicious invasive I’ve come to love is wineberry (Rubus phoenicolasius). This plant, originally from Asia, like garlic mustard it has spread widely across the eastern U.S. Wineberries grow on thorny, arching canes with reddish, hairy stems and soft, heart-shaped leaves that grow in clusters of three. The berries themselves turn a deep, shiny red when ready to harvest, and their flavor is sweet, bright, and incredibly satisfying.

Wineberries typically begin to ripen in early July, so keep an eye out now—you’ll start to notice their delicate blossoms as we head toward summer, but the real fruit won't arrive until mid-season. Once they’re ripe, these raspberry lookalikes are almost impossible to resist. In fact, we love using them in jams and syrups—though I’ll admit, not many make it home. They’re often eaten right off the vine by the handful.

Want to make the most of your haul? You can easily swap wineberries into your favorite raspberry jam recipe for a vibrant, wild twist on a summer classic.

Resources & Recipes:

• Garlic Mustard: Invasive, Destructive, Edible - The Nature Conservancy

• Garlic Mustard Pesto Recipe - Maryland Department of Natural Resources

• Wineberry Field Identification - Lower Hudson PRISM

  
  

Foraging for invasive species is one small way we can help care for the land—while also bringing something wild and wonderful to the table. Just be sure to forage responsibly and identify carefully.

Happy foraging from our little corner of the woods!