Alliaria petiolata

garlic mustard - Native to Europe, garlic mustard was first reported on Long Island in 1868, probably introduced via kitchen gardens. Today it is known in 30 states, from New England west to Nebraska and Kansas, and south to Virginia, growing luxuriantly in sun and shade. A biennial with seeds sprouting in the spring, it forms dark green rosettes of heart-shaped, toothed leaves the first year, and stalks topped with clusters of white, cruciform flowers the second spring. When crushed, the plants smell strongly of garlic. They also taste like garlic, and one palatable way to reduce this pest is to add the washed leaves (picked from safe, pesticide- and pollution-free sites) to soups, stews, and frittatas. [image: (c) New England Wild Flower Society/ Albert Bussewitz]

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