GARLIC MUSTARD A WEED FOR ALL SEASONS—

 Garlic Mustard is a weed for all seasons for Long Island walkers and nature enthusiasts. See https://www.foragersfolly.co.uk/garlic-mustard/

Garlic Mustard (Alliaria petiola)a member of the Crucifera (Cabbage or Brassicaceae Family) native to Europe, Asia and Africa. These plants can be observed almost all year round. They are a pleasant accompaniment on winter walks, as the lonely green plants “courageously’ growing profusely almost everywhere among the brown leaves and wisps of dead grasses along almost every privet hedge-line or fence line, evidently undaunted by the frigid temperature. This hedge and fence line habit has encouraged the name “Jack by the Hedge” in the UK.   Garlic Mustard even grows happily under snow cover.  Crush these winter leaves with your gloved hand and notice the garlic aroma. The long root, if you are so inclined to investigate, also has this garlic aroma. 

The  “winter leaves” of Garlic Mustard are dark green, and distinctively shaped like the hoofs of a small calf or colt.  However, when Spring arrives these clumps of rounded crinkly green leaves sprout very early into one-meter tall light green stems  with new and different shaped leaves that are  heart-shaped, deeply toothed,  and with a long stem (petiole) and a sharply pointed tip . the pointed tip seems to be there to direct the droplets of Spring rain straight down to its roots.  The flowers are white with four petals and six stamens (the outer two are shorter than the inner four) arranged in a cross shape, a pattern characteristic of this family. These attractive early, white-flowered, light green, spring plants —like the winter rosettes of colt foot shaped leaves—are found just about everywhere..and particularly —along forest edges and fence lines. 

It is in Spring with  their white flowers and green stems you might notice them again..and identify them as “garlic mustard” by simply crushing the leaves. A distinct garlic aroma is produced.  In Europe there is a tradition of using the plant as a flavoring, particularly as a ingredient in sauces for fish and lamb. The leaves, like most members of this “mustard family” are edible when they are immature (in early Spring) before the flowers bloom. Our British wild food enthusiasts make a Garlic Mustard Mint Sauce, Greek style garlicky “Dolmades” from the leaves, and as a flavorful accompaniment to roasted potatoes, dig the roots for a garlicky horseradish and more. See: https://www.foragersfolly.co.uk/garlic-mustard/ (But I recommend caution when foraging for wild plants…Don’t do it.) 

The Brassicaceae Family has a long history, probably dating to 65 million years ago, when the collision of the African and Eurasian Plate welded Eurasia and Africa together and permitted mixing of animal and plant species. In western Europe the family became widespread across Europe, Africa and Asia….thankfully..it did since they are a wonderfully diverse and useful group of plants.  This particular genus of Garlic Mustard or Alliaria  may not have evolved at that early time or was simply left behind when north America split off from Africa and Europe about 200 million years ago. As a result, it is an invasive plant with few natural insect or biological enemies in North America.