Garlic Mustard / ผักเสี้ยนฝรั่ง
Garlic Mustard Fast Facts
Scientific name: Alliaria petiolata
Identification: triangular, heart-shaped leaves with toothed edges and white four-petal flowers
How it was introduced: Brought from Europe in 1800s for herbal uses and erosion control
Edible? Yes, can be harvested when young. Older plants should be cooked thoroughly due to increased toxicity.
What is garlic mustard?
Garlic mustard, originally from Europe and Asia, has become a very troublesome invasive plant across the Northeast, Midwest and Northwest of the United States.
The plant was introduced to North America in the mid 1800s for its herbal and medicinal qualities and as erosion control.
Its aliases are Poor Man’s Mustard, Hedge Garlic, Garlic Root and Jack-by-the-Hedge. It is called garlic mustard because its leaves have a garlic smell when they are crushed.
During its first year, garlic mustard leaves are rounder and take on a rosette formation at ground level. In their second year, the leaves grow up a flowering stem and become more triangular and heart-shaped with toothed edges. Small white four-petaled flowers emerge in the spring.
Like many invasive species, garlic mustard requires patience and persistence to get rid of.
Why is garlic mustard bad?
Garlic mustard is a threat to the biodiversity (the variety of life on Earth and in a habitat) of many native ecosystems.
This plant spreads its seeds in the wind and gains a foothold in fields and forests by emerging earlier in spring than many native plants. By the time native species are ready to grow, garlic mustard has blocked their sunlight and outcompeted them for moisture and vital nutrients.
This advantage is only strengthened as climate change continues to alter seasons faster than native plants can adapt. Invasive species that crowd out forest ecosystems inhibit trees, which store large amounts of carbon dioxide, from growing.
Because the understory of a forest is so important for insects and other species at the bottom of the food chain, invaders like garlic mustard can weaken the entire ecosystem.
Further, garlic mustard’s roots release chemicals that alter the important underground network of fungi that connect nutrients between native plants, inhibiting the growth of important species like trees.
Fortunately for us, we have options to rid ourselves of this pest of a plant.
How do you kill garlic mustard?
The ultimate goal in removing garlic mustard is to prevent seed development and spreading until the existing seed bank is depleted. Unluckily for us, this may take 2- 5 years in any confined area. Vigilance is key, as garlic mustard can sprout up even when you're sure that you've gotten rid of every last one.
The best way to get rid of garlic mustard is manually :
🟣 Try to pull up the plants before they set seed, because the action of yanking the plant from the ground will spread the seed.
🟣 A good time to pull garlic mustard is after it rains, when it’s easier to get all or most of the long tap root.
🟣 After you have pulled the plants, bag them up and throw them out with your garbage; do not compost.
🟣 For more info, see the USDA's guide to the species.
The task may seem daunting, but if you watch carefully, you will see that native plants and even tree seedlings steadily re-populate the areas where you have removed the garlic mustard. You are helping the area become healthier!
Can you eat garlic mustard?
Yes, garlic mustard is edible. Harvest young, when it’s less bitter (older plants need to be cooked thoroughly as they contain cyanide). Adds spice to dips, sauces, salads, and stir fries. Be sure to harvest the whole plant, roots and all, to help prevent its spread. Pull up any nearby plants you don’t intend to eat and put in a bag (to prevent seeds from falling) and throw away. Clean off boots and clothes to further reduce the spread.
Garlic Mustard
Garlic Mustard is a common wild herb in Britain and Ireland. Its leaves exude a garlicky smell when bruised or chopped, although the plant is unrelated to garlic.
Scientific Name
Family
Brassicaceae
Botanical Description
Garlic mustard has straight, stems (hairy at the base) with large green and toothy leaves, sometimes described as heart-shaped. The flowers are small and white with cross-shaped petals.
Status
Biennial. Native.
Habitat And Distribution
Deciduous woodland, cultivated land, hedgerows, wasteland.
Parts Used For Food
Leaf, stems, flowers, seeds, root.
Harvest Time
March, April, July, August, September.
Food Uses
The release of a garlic smell and taste when the leaves are crushed led to the use of garlic mustard as an alternative to true garlic. Thus it can be said to have the same uses as garlic in food preparation and cooking. The wild herb also makes an excellent savoury salad green, sauce and potherb. Seeds used as a pepper substitute. The root has wasabi notes, and the flavour ranges from ‘very hot’ to ‘sweet with mild heat’ depending on location and region.
Nutritional Profile
As a member of the mustard family, which includes cabbage, cauliflower, broccoli, brussels sprouts, mustard and watercress, garlic mustard could be among those vegetables which if eaten as part of a healthy, balanced diet might help to prevent cancer.
It shares cancer-preventing chemicals isothiocyanates, from the mustard family, and allyl sulfides, from the garlic family.
Garlic Mustard Recipes
- Garlic mustard and blue cheese pasta
- Garlic mustard and cow parsley sauce
- Garlic mustard and three cornered leek vichysoisse
Herbal Medicine Uses Of Garlic Mustard
Garlic mustard has been used as an antiseptic herb for treating leg ulcers, bruises and sores, coughs and colds, clearing a stuffy head, to encourage sweating and even as a cure for colic and kidney stones.
In Somerset, England, the fresh green leaves were rubbed on feet to relieve the cramp.
Other Uses
A yellow dye might also be obtained from the whole plant.
Safety Note
Garlic mustard is apparently “palatable to livestock”, which suggests another means to manage its spread on the borders of fields and woodlands. An unfortunate side effect of this, however, is that it might lend a disagreeable flavour to cows’ milk and an unpleasant taste to poultry meat.
References
Duke, J. A. (1992) Handbook of edible weeds. Boca Raton: CRC Press.
Gerard, J. (1994) Gerard’s herbal: the history of plants. Nachdruck. Marcus Woodward (ed.). London: Senate, an imprint of Studio Editions Ltd.
Hatfield, G. (2008) Hatfield’s herbal: the secret history of British plants. London: Penguin.
Mac Coitir, N. & Langrishe, G. (2015) Ireland’s wild plants: myths, legends and folklore.
Quattrocchi, U. (2012) CRC world dictionary of medicinal and poisonous plants: common names, scientific names, eponyms, synonyms, and etymology (5 Volume Set). Boca Raton: CRC press.
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Alliaria petiolata
ตอบลบAlliaria petiolata, or garlic mustard, is a biennial flowering plant in the mustard family (Brassicaceae). It is native to Europe, western and central Asia, north-western Africa, Morocco, Iberia and the British Isles, north to northern Scandinavia, and east to northern Pakistan and Xinjiang in western China.
In the first year of growth, plants form clumps of round, slightly wrinkled leaves, that when crushed smell like garlic. The plants flower in spring of the next year, producing cross-shaped white flowers in dense clusters. As the flowering stems bloom they elongate into a spike-like shape. When flowering is complete, plants produce upright fruits that release seeds in mid-summer. Plants are often found growing along the margins of hedges, giving rise to the old British folk name of jack-by-the-hedge. Other common names include: garlic mustard, garlic root, hedge garlic, sauce-alone, jack-in-the-bush, penny hedge and poor man's mustard. The genus name Alliaria, "resembling Allium", refers to the garlic-like odour of the crushed foliage. All parts of the plant, including the roots, have this smell.
Description
It is an herbaceous biennial plant growing from a deeply growing, thin, whitish taproot scented like horseradish. In their first years, plants are rosettes of green leaves close to the ground; these rosettes remain green through the winter and develop into mature flowering plants the following spring. Second-year plants often grow from 30–100 cm (12–39 in) tall, rarely to 130 cm (51 in) tall. The leaves are stalked, triangular through heart shaped, 10–15 cm (3.9–5.9 in) long (of which about half being the petiole) and 5–9 cm (2.0–3.5 in) broad, with coarsely toothed margins. The flowers are produced in spring and summer in small clusters. Each small flower has four white petals 4–8 mm (0.2–0.3 in) long and 2–3 mm (0.08–0.12 in) broad, arranged in a cross shape. The fruit is an erect, slender, four-sided capsule 4–5.5 cm (1.6–2.2 in) long, called a silique, green maturing to pale grey brown, containing two rows of small shiny black seeds which are released when a silique splits open. A single plant can produce hundreds of seeds, which often scatter several meters from the parent plant.
Depending upon conditions, garlic mustard flowers either self-fertilize or are cross-pollinated by a variety of insects.
Close-up of garlic mustard flowers
garlic mustard seeds
Sixty-nine insect herbivores and seven fungi are associated with garlic mustard in Europe. The most important groups of natural enemies associated with garlic mustard were weevils (particularly the genus Ceutorhynchus), leaf beetles, butterflies, and moths, including the larvae of some moth species such as the garden carpet moth. The small white flowers have a rather unpleasant aroma which attracts midges and hoverflies, although the flowers usually pollinate themselves. In June the pale green caterpillar of the orange tip butterfly (Anthocharis cardamines) can be found feeding on the long green seed-pods from which it can hardly be distinguished.
Cultivation and uses
ตอบลบGarlic mustard is one of the oldest spices used in Europe. Phytoliths in pottery of the Ertebølle and Funnelneck-Beaker culture in north-eastern Germany and Denmark, dating to 4100–3750 BCE, indicate its use in that era.
In the 17th-century Britain, it was recommended as a flavouring for salt fish. It can also be made into a sauce for eating with roast lamb or salad. Early European settlers brought the herb to the New World to use as a garlic-type flavouring. Its traditional medicinal purposes include use as a diuretic. The herb was also planted as a form of erosion control.
Today, the chopped leaves are used for flavouring in salads and sauces such as pesto, and sometimes the flowers and fruit are included as well. The leaves, best when young, taste of both garlic and mustard. The seeds are sometimes used in France to season food. Garlic mustard was once used medicinally as a disinfectant or diuretic, and was sometimes used to treat wounds.
Toxicity
Young first-year garlic mustard plants contain up to 100ppm cyanide, a level which is toxic to many vertebrates.Once the plant is chopped up the cyanide gas is eliminated.
Invasive Species in North America
ตอบลบGarlic mustard was introduced to North America by European settlers in the 1800s for culinary and medicinal purposes. The species was recorded as being in Long Island in 1868. It has since spread all over North America, apart from the far south of the US and some prairie states and Canadian provinces. It is toxic or unpalatable to many native herbivores, as well as to some native Lepidoptera.
The plant is classified as an invasive species in North America. Since being brought to the United States by settlers, it has naturalized and expanded its range to include most of the Northeast and Midwest, as well as south-eastern Canada. It is one of the few invasive herbaceous species able to dominate the understory of North American forests and has thus reduced the biodiversity of many areas.
Of the many natural enemies it has in its native range, several have been tested for use as biological control agents. Five weevil species from the genus Ceutorhynchus and one flea beetle were selected as candidates for preliminary testing in the 1990s. Since that time, those studying the candidates have narrowed the list to two or three weevils. Despite the demonstrated effectiveness of C. scrobicollis and C. constrictus in field testing, the importation and release of biological control agents such as those has been repeatedly blocked by the USDA's TAG (Technical Advisory Group). In particular, C. scrobicollis, which is monophagous and has been specifically studied since 2002, continues to be blocked, despite researchers' many petitions for approval. It is currently estimated that adequate control of garlic mustard can be achieved by the introduction of just two weevils, with C. scrobicollis being the most important of the two. None of the roughly 76 species that control this plant in its native range has been approved for introduction as of 2018 and federal agencies continue to use more traditional forms of control, such as chemical herbicides.
In North America, the plant offers very little wildlife benefits and is toxic to larvae of certain rarer butterfly species (e.g. Pieris oleracea and Pieris virginiensis) that lay eggs on the plants, as it is related to native mustards but creates chemicals that they are not adapted to. They have also been known to inhibit growth of Ectomycorrhizal fungi. These fungi play many different roles in a forest ecosystem however inhibition by Alliaria petiolata, may impact tree seedlings in a given environment. Though this plant does have antimicrobial properties, it has an overall weak effect on bacterial communities found in soil, which only occurs under temporally specific conditions.
Native species, including two stem-mining weevils, a stem-mining fly, a leaf-mining fly, a scale insect, two fungi, and aphids (taxonomic identification for all species is pending) were found attacking garlic mustard in North America. However, their attacks were of little consequence to plant performance or reproduction of garlic mustard.