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😅.

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[–] 1 point 1 week ago

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.

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