Garlic Mustard / Alliaria petiolata
An invasive Species you can eat.
Garlic mustard is a highly aggressive invasive species, growing in woodlands and woodland edges. It is one of the first invasive species to emerge and flowers in May – June. It is a biennial forb, producing a basal rosette the first year and bolting to produce an elongated stalk, flowers and seed in the second year. Since garlic mustard is a biennial the main goal is to prevent the plant from going to seed. The best way to control garlic mustard is to hand pull the entire plant (including the roots). If flowers or seed pods are present, it is necessary to compost at a facility that composts at high heat. Plants can produce viable seed even after pulled.
Garlic Mustard is edible and has medicinal uses
Garlic mustard leaves are available very early in the spring as soon as the ground begins to warm. Like all greens, leaves taste better when leaves are young and before the plant has bolted. Leaves can be eaten raw or cooked and have a mild garlic and mustard flavor.
Popular recipes include:
- garlic mustard potato salad
- wilted greens in stir fry
- garlic mustard pesto
Medicinal properties of garlic mustard leaves and stems: antiasthmatic, antiscorbutic, antiseptic, deobstruent, diaphoretic, vermifuge and vulnerary (Grieve 1984 and Chiej 1984). Greens are high in Vitamin A and C.
Important! Never eat wild plants unless you are certain about identification. Some plants are poisonous. Know the site rules about harvesting plants on public and private lands. Determine past management of the area. Don't consume plants from areas that were treated with herbicides.
Grieve. A Modern Herbal. Penguin 1984 ISBN 0-14-046-440-9
Chiej. R. Encyclopaedia of Medicinal Plants. MacDonald 1984 ISBN 0-356-10541-5