Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in practically all of the Northeastern and Midwestern United States and has made its way into Colorado, Utah, and Oregon.

Common control methods include burning, pulling, and spraying. Another way to help control the sprawl of garlic mustard is to make it popular to eat. It’s one of the oldest herbs/spices used in Europe, and with our populations of ramps in decline, I propose that garlic mustard take its place. Market foragers can shift their focus to this plant instead.

Garlic mustard’s flavor profile is garlicky and peppery. Use it in place of arugula, mustard greens, or watercress in recipes. You can eat it raw or cooked. It’s delicious in pesto, marinades, salads, dressing, and compound butter—anywhere that would benefit from a little bit of garlic flavor.

Harvest garlic mustard in spring when leaves taste mild and have yet to develop bitterness. Although I tend to use the leaves only for cooking, I urge you to pull up the entire root. The more plants you can take out of a population, the better.