Wild garlic mustard

Königskind Wild Garlic Mustard: Spring for Asparagus and Fish

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

Königskind's Wild Garlic Mustard is the harbinger of spring in Uwe König's mustard collection. Every year in April and May, when wild garlic unfolds its broad, aromatic leaves, it is processed immediately after harvesting: finely chopped and mixed with coarse mustard seeds, apple cider vinegar, honey, and salt. The result is a vibrant green mustard with a delicate garlic aroma, complementing the Wild Garlic Pesto and expanding the mustard family with a seasonal specialty.

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

Once opened, the aromatic scent of wild garlic rises from the jar – unmistakably aromatic, 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 heat that doesn't sting but warms. First comes the gentle garlic note of young wild garlic, then the typical mustard spice builds up, rounded off with a touch of honey sweetness and the subtle acidity of apple cider vinegar. A spring mustard that awakens rather than overwhelms – 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 companion 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, or pure with buttered asparagus – the wild garlic highlights the young green and makes classic asparagus more vibrant than with ordinary mustard.

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

We also love it 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 selection platter with the Fig Mustard for cheese. Or as a spring duo with the Wild Garlic Pesto: stir the mustard into a vinaigrette, add the pesto to pasta, and your asparagus evening will feature two types of spring on the table.

Königskind Manufactory from the Oberbergisches region

The gourmet manufactory Königskind 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 seasonal, untreated 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.