Garlic Mustard

Description: Garlic Mustard is a biennial. Biennials only have a two year life cycle per individual plant. The 1st year leaves sprout directly from the ground nourishing the root system that builds energy over the winter. The first year leaf growth is broad, deeply veined, with rounded teeth. No stems, just leaves sprouting directly from the ground. The first year leaves resemble the leaves of a European Ground Ivy and Common Blue Violet.

The second year growth uses the stored energy in the root to produce a taller stemmed, leaf producing, flowering plant that will eject up to 15,000 seeds into the environment. Once the 2nd year growth spreads its seeds it then dries up and dies. The second-year growth has broad heart-shaped leaves with rounded teeth on a tall thin stem. Second-year stems are typically two to 3 feet tall. The leaves are larger and broader at the base and are slightly smaller and pointier towards the top. The second-year leaves are pointier than the first-year leaves. The flowers have petite (4-8mm) 4 petal flowers, cross-shaped (cruciform). The Garlic Mustard flower is white. The seed pods are slender and several inches long. The first year leaves can survive green into late fall, however second year grown is dead, dried, and brown by the end of August. The seeds are shiny small and black when mature.

The first and second-year growth plants grow near each other but hardly resemble the same species. (Like many biennials).

+++Mustard family (Brassicaceae) plants come in a variety of leaf shapes, sizes, and flower color. If the plant has a 4 symmetrical cross like petals per flower it might be a mustard plant. Mustard flowers have 6 stamens: 4 long and 2 short. Crush the green leaves up in your hand; it will have a distinct mustardy smell that will also help in identification.

Edible Parts: Flowers, seeds, roots and leaves. The leaves have a strong garlic flavor. The roots and seed stems have more of a horseradish flavor. The plants may be eaten raw or cooked. Hotter weather, later in summer, may increase bitterness. I love this plant….I love eating this plant. So should everyone. Garlic mustard will spread invasively, so eating it will help control its spread.

Nutrition: John Kallas stated in his book, Edible Wild Plants , “Garlic Mustard is one of the most nutritious leafy greens ever analyzed. More nutritious than spinach, broccoli leaves, collards, turnip greens, kale, and domesticated mustard.” No other green is higher in fiber beta-carotene, vitamin C, E, and Zinc. Garlic mustard is also very high in Omega 3, calcium, iron, and manganese.

Notes: Garlic mustard was introduced to North America from Europe as a culinary herb in the 1860s and it is considered an invasive species in much of North America today.* I really enjoy eating the garlicky leaves. It’s suggested to eat the roots in the spring or fall for the best horseradishy flavor. I almost transplanted several in our home's garden. However, I learned that the plant essentially poisons the soil so that other plants do not grow near it. It spreads very fast with its prolific seeds that can stay dormant in the soil for more than 5 years before they sprout. The second year plant can produce up to 15,000 seeds. Harvest this plant without any concern of depletion of the garlic mustard population. The plant wilts at a dramatic rate after harvest. Harvest the whole plant and just keep it in water, like flowers in a vase until you're ready to eat it fresh or cook it.

Contributor:

JRH

Cite:

* https://www.nvca.on.ca/Shared%20Documents/Garlic%20Mustard%20Monitoring%20Along%20the%20Bruce%20Trail%20in%20the%20Nottawasaga%20Valley.pdf