Savage Cuisine - Don't forget the garlic mustard.

Allaria Petiolata

Pottery from six thousand years ago in Northern Europe has charred traces of garlic mustard.  This wasn't hairy-browed hunchbacks chowing down on raw calories. Modern European cuisine didn't drop out of heaven and people have wanted dinner to "schmeck gut" since forever.   (Link to paper).

It had to start somewhere.

Amidst the greenery by most roads you can find some kind of wild mustard.  I like to pick a few of those slender green seed pods while they are still green and chew them for the tangy mustard thrill.
(Tumbling mustard: sisymbrium altissimum by roads and fields all over Canada).