Garlic Mustard (Alliaria
officinalis)

ENGLISH NAME: Garlic Mustard

LATIN NAME: Alliaria
officinalis (syn. Alliaria petiolata)

LOCAL NAMES:

Czechia: Česnáček
lékařský

Turkey: Sarımsak otu

Bulgaria: Чеснова трева

Georgia: ნიორწყალასებრი (Nior-tsk’alasebri) (descriptive,
rarely used)

COUNTRY: Turkey,
Bulgaria, Czechia, Georgia

WHERE TO FIND IT:

Region: Forested and
semi-shaded rural areas

Elevation: 200–1,200 meters

Terrain: Deciduous
forests, garden edges, shaded trails, hedgerows

DESCRIPTION:
Garlic Mustard is a biennial herb that emits a garlic-like aroma, especially
when its leaves are crushed. It grows 30 to 90 cm tall, with kidney-shaped,
scalloped leaves forming a low rosette in the first year and an erect flowering
stem in the second. It produces clusters of small white flowers in late spring
to early summer and long, narrow seedpods afterward.

USABLE PARTS: Stem, Leaf

MEDICINAL
PROPERTIES:
Traditionally used for its antioxidant, anti-inflammatory, and antimicrobial
effects. Young leaves may aid digestion and support immune health. Rich in
vitamin C and glucosinolates.

UNDESIRED EFFECTS:
Can mildly irritate the stomach if consumed in large quantities raw. Not
advised for people with thyroid conditions due to goitrogenic compounds.

COMBINING WITH
OTHER MEDICINES:
Pairs well with nettle or wild garlic in spring tonics or pestos for cleansing
effects.

PREPARATION:
Use fresh in salads or dry for later culinary use. Can be made into tea, pesto,
or herbal vinegar.

HARVEST TIME:
Early to mid-spring before flowering, when flavor and nutrient content are
highest.

HARVEST METHOD:
Pick healthy, clean leaves before flowering. Ensure no pesticide exposure if
harvested from garden edges or urban areas.

CONSERVATION
(STORAGE):
Dry the leaves in a well-ventilated, shaded area. Store in airtight containers
in a cool, dry place for culinary or infusion use.