A counter question to the guy who posted a similar question few hours ago, cause most of the answers weren’t helpful for someone like me, who doesn’t have much money😅.
A counter question to the guy who posted a similar question few hours ago, cause most of the answers weren’t helpful for someone like me, who doesn’t have much money😅.
Garlic mustard can be great, but you have to get it at the right time. It becomes bitter when the plant starts to mature.
While experimenting with it one time I did something resembling Palak Chaat with some tender young leaves. They fried up beautifully and ended up translucent - like green stained glass - and wonderfully crispy.