Garlic mustard (Alliaria petiolata) is another native European weed, likely imported for culinary use. Like broccoli and radishes, it is from the order Brassicales, members of which typically have high concentrations of mustard oils, and nectaries (the flower’s nectar production structures) located between the petals and stamens (the male fertilization organ which produces pollen). See the angiosperm phylogeny to locate Brassicales.

Garlic mustard has a biennial life cycle, starting out as a small rosette in its first year and growing a long stalk with seed pods its second year. It is often invasive in local communities, overrunning native species. A single plant will typically produce up to a thousand seeds, which are transported by wildlife and can remain viable for several years.

Garlic mustard greens have a similar taste to other mustard greens, and are traditionally used in the same ways. The roots have a strong horseradish taste and are used as a seasoning.