05/01/2026
Like many invasive plants, garlic mustard was originally introduced for its edible and medicinal properties. An unintended consequence of this is that it has since become one of the earliest aggressive threats to native spring ephemerals in woodland ecosystems. It releases allelopathic chemicals that inhibit the germination of native seeds and disrupt the underground mycorrhizal networks and soils.
By altering the soil chemistry and plant communities, garlic mustard can affect decomposers and predatory insects—organisms that help regulate tick populations. There’s also evidence that these disruptions may influence the microbiomes of the ticks themselves, potentially increasing the spread of pathogens responsible for Lyme disease.
The good news is that you can help slow its spread. Because garlic mustard has a biennial life cycle, mechanical removal is an effective method for managing small patches. Hand-pulling before the plant sets seed can make a real difference.
And there’s a bonus: it’s edible! Just ensure proper identification before consuming. The younger leaves, especially from first-year plants, are excellent for making pesto. Just toss everything into a food processor:
• 4 cups chopped garlic mustard
• ½ cup parmesan cheese (or nutritional yeast for a vegan option)
• ½ cup pine nuts (or sunflower seeds)
• ¼ cup olive oil
• 1 tablespoon lemon juice
Blend until smooth, and you’ve turned an invasive plant into something delicious.
What else can you forage in your backyard?
