SG Séguret expands on last week's column with a handful of additional wild edibles, including chickweed, dock and bittercress ...

Bring a pan of water to the boil and add the wild garlic. After 5 seconds cool under ... and butter to fine crumb consistency. Mix in the mustard, salt and egg yolk and mix to a dough.

The province asks anyone who sees garlic mustard or other invasive species in the wild to report it to Ontario's invading ...

Opt for a delicatessen mustard. Add fresh herbs like parsley, cilantro, basil, or thyme. Experiment with spices like hot ...

Add the cream and simmer to spoon coating consistency. Add the parsley and mustard to the sauce and serve. Place the garlic in a pan of boiling salted water for 10 seconds. Drain and cool in iced ...