Scientific Name – Alliaria petiolata
Description – Grows from a thin, white taproot (main root). Taproot smells like horseradish. Garlic odor produced from leaves when crushed. Odor becomes less as the plant ages. Has a biennial life cycle, taking two years to mature. During the first year, plant grows close to ground in short rosettes with wide, kidney shaped, scalloped (rounded teeth), dark green leaves. Plant matures during the next spring. 2nd year plants grow to around 30cm – 100cm tall. Leaves change to be more triangular and jagged (toothed). Flowers are white and clustered. Each flower has 4 petals in a cross shape. Plant can produce hundreds of seeds, scattering several meters from parent plant.
History – In the 1860’s, Garlic Mustard was introduced into North America for medicinal purposes and a culinary herb. It originated in Europe and parts of Asia and was first recorded in the United States in Long Island, New York.
Use – Can be used as a spice. One of the oldest discovered spices in Europe. Leaves can be used in salads and sauces (pesto). Was once used as a medicine as a disinfectant or a diuretic (promotes urine production).
Harm – Offers no known benefits to the natural surroundings. Toxic to certain Butterfly species larva. Garlic Mustard grow in dense groups that prevent (choke out) native plants in the understory from growing by controlling light, water, and nutrients.
Vermont Invasive Species Project – Thetford 