You’ve probably seen it in your garden, along roadways, just about everywhere: Garlic Mustard. It’s an invasive plant that stealthily out-competes native species, threatening the diversity of forests in many parts of the country. But what if there were a recipe to change that?
They don’t call it garlic mustard for nothing. Rachel Collins is Associate Professor of Biology at Roanoke College.
“The chemical that it’s making that smells like garlic is one of these herbivore defense chemicals like basil and all the other yummy flavors in bail and mint.”