Botanical name: Alliaria petiolata
Alliaria petiolata is a herbaceous perennial, whose name, "Alliaria," is a direct reference to the garlic aroma given off from the leaves when they are rubbed.
Native to Europe, Asia and Africa, shaded and moist thickets proliferates especially among the garlic mustard.
The bloom, which appears usually in the summer, is white.
The leaves are edible with a strong taste and can be used in cooking to flavor salads, soups and quiches as garlic replacement in about as easy to digest. Even flowers and seeds are edible.