Wild Garlic Mustard

Wild Garlic Mustard by Königskind: Springtime for Asparagus and Fish

Königskind Wild Garlic Mustard is Uwe König's spring mustard, made from freshly harvested wild garlic and coarse mustard seeds. Spring-like and spicy with a delicate garlic note, it pairs well with green asparagus, fish, light meat, wild boar sausage, and cheese fondue. Handmade in the Oberbergisches region, in small batches and only available seasonally in spring.

The Wild Garlic Mustard by Königskind is the harbinger of spring in Uwe König's mustard collection. Every year in April and May, when the wild garlic unfurls its broad, fragrant leaves, it is processed fresh from the harvest: finely chopped and stirred with coarse mustard seeds, apple cider vinegar, honey, and salt. The result is a vibrant green mustard with a delicate garlicky freshness, which complements the Wild Garlic Pesto and expands the mustard family with a seasonal specialty.

Vibrant green, spring-like and spicy with a delicate garlic note

Once opened, the aromatic wild garlic scent rises from the jar – unmistakable, fresh, with that gentle garlic note that distinguishes wild garlic from its sharper relative. The mustard seed is coarse, slightly chunky, with visible grains and finely chopped wild garlic leaves. Color: a warm meadow green that is appetizing in itself.

On the tongue, the wild garlic mustard is spicy and spring-like, with a balanced pungency that doesn't sting but warms. First comes the gentle garlic note of the fresh wild garlic, then the typical mustard spice builds up, rounded off with a touch of honey sweetness and the fine acidity of apple cider vinegar. A spring mustard that awakens rather than overpowers – and retains its full aroma for a good two weeks after opening.

We like it with green asparagus and pan-fried fish

The Wild Garlic Mustard is a versatile accompaniment for light spring cuisine and hearty snacks alike. It finds its natural role during asparagus season: a spoonful with green asparagus and ham, stirred into hollandaise sauce, or pure with buttered asparagus – the wild garlic enhances the fresh green and makes classic asparagus more vibrant than with ordinary mustard.

With pan-fried fish, especially salmon, char, or trout, it adds a herbaceous note that lemon alone cannot provide. A teaspoon in herb quark elevates your Easter buffet to another level. It's a real insider tip for cheese fondue, hearty wild boar sausage, and grilled meat.

It also convinces us in a salad dressing made from 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of wild garlic mustard, on a sandwich with mountain cheese and radishes, or in a marinade for lamb chops. Try it on a mustard platter with the Fig Mustard for cheese. Or as a spring duo with the Wild Garlic Pesto: stir the mustard into a vinaigrette, the pesto goes with pasta, and your asparagus evening gets two varieties of spring on the table.

Königskind Manufaktur from the Oberbergisches region

The Königskind gourmet manufactory is the family-run passion project of Uwe König and his wife Sabine. What began as a hobby in their home kitchen in 2005 became their own manufactory in Wiehl in the Bergisches Land, between Gummersbach and Nümbrecht, in 2014. There, all Königskind products are still handmade today, in small batches, with fresh, unprocessed ingredients and without artificial flavors, colors, or preservatives.

The wild garlic mustard belongs to the manufactory's seasonal line: the spring harvest runs from April to May, after which the jar is available in the shop as long as production lasts. If you don't want to wait, you can find the fruit mustards Pear Mustard and Raspberry Mustard from the same kitchen all year round. Small manufactory, big heart, consistent craftsmanship.