The garlic mustard (Alliaria petiolate) belongs to Brassicaceae (the Mustard family). It is a biennial herb that is native to Europe, western and central Asia, and northwestern Africa. This herb grows along the margins of hedges, and it can reach 30-100 cm in height. The leaves are stalked, triangular to heart-shaped, when crushed smell like garlic. The white flowers bloom in button-like clusters in spring and summer. Each small flower has four white petals, and arranged in a cross shape. The fruits are erect, slender, four-sided pods 4 to 5.5 cm long. In 17th century Britain it was recommended as a flavoring for salt fish. It can also be made into a sauce for eating with roast lamb or salad. Garlic mustard was introduced to North America by European settlers in the 1800s for culinary and medicinal purposes, and has since spread all over North America.