Search results
Results from the WOW.Com Content Network
Alliaria 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 , [ 2 ] and east to northern Pakistan and Xinjiang in western China.
Garlic mustard produces a variety of secondary compounds including flavonoids, defense proteins, glycosides, and glucosinolates that reduce its palatability to herbivores. [ 17 ] [ 18 ] [ 19 ] In northeastern forests, garlic mustard rosettes increase the rate of native leaf litter decomposition, increasing nutrient availability and possibly ...
This page was last edited on 6 June 2017, at 22:37 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Garlic mustard is another invasive plant species that may owe its success partly to allelopathy. Its success in North American temperate forests may be partly due to its excretion of glucosinolates like sinigrin that can interfere with mutualisms between native tree roots and their mycorrhizal fungi .
Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family.
Garlic mustard is a biennial plant (possessing a two-year life cycle) that was introduced to North America in the 1800s as a cooking and medicinal herb. But it soon escaped colonial gardens and is ...
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Garlic will keep longer if the tops remain attached. [20] Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling which may include rancidity and growth of Clostridium botulinum. [68] Acidification with a mild solution of vinegar minimizes bacterial growth. [68]