Garlic Mustard

This genus of five species of perennials or biennials is native to Europe and temperate Asia. Alliaria petiolata grows in damp, shady places in the wild gardens where few herbs will survive, and is also popular in conservation gardening as a food plant (in Europe) for caterpillars of the orange-tip butterfly. John Evelyn in Acetaria, a Discourse of Sallets (1699) described it as having many valuable medicinal properties, and "eaten as other sallets". Its pungent flavoring results from volatile oils and a glycoside (sinigrin) similar to those found in other members of the cabbage family.

Garlic-smelling biennial, with an erect stem and bright green, kidney-shaped leaves, 5-15cm (2-6in) across. Small white flowers open in succession over many weeks in spring, followed by slender, upright, cylindrical pods.

Common Name:	Garlic Mustard
Other Names:	Hedge Garlic, Jack-by-the-Hedge, sauce alone
Botanical Name:	Alliaria petiolata
Genus:	Alliaria
Family:	Brassicaceae
Native Location:	USA, Europe, N Africa, W and C Asia
Cultivation:	Moist soil in sun or shade.
Propagation:	By seed sown in spring where the plants are to flower. Alliaria petiolata self-seeds readily, especially on bare or disturbed ground.
Harvest:	Leaves and stems are cut before flowering for use fresh as juice, and fresh or dried as an infusion or poultice.
Height:	30cm-1.2m (1-4ft)
Width:	35-45cm (12-18in)
Hardiness:	Z4-8
Parts Used:	Leaves, stems
Properties:	A pungent, stimulant herb that clears infection, encourages healing, and is expectorant and anti-inflammatory.
Medicinal Uses:	Internally for bronchitis, asthma, and eczema. Externally for minor injuries and slow-healing skin problems, neuralgia, rheumatism, and gout.
Culinary Uses:	Young leaves add a mild garlic flavor to salads, sandwhiches, and soups. Traditionally made into a sauce with mint leaves as a sauce for lamb or mutton (England).
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 111