Garlic Mustard: Invasive and delicious

Sometimes plants I dislike can be edible and yummy too! This is the time to gather Garlic Mustard, an invasive and pernicious plant. Larger plants can be gathered by gently twisting to also get the long white root with them. Clean in fresh water, then remove any dead leaves. Cut off the root (but save it). Place multiple groups of leaves in a blender, adding olive oil and blending until you have a thick green sauce. Add a small amount of salt. Serve over potatoes, chicken, salmon, or pork. Store excess in fridge for a few days. It is too delicious to wait for long.