It is a herbaceous biennial plant growing from a deeply growing, thin, white taproot that is scented like horseradish. In the first year, plants appear as a rosette of green leaves close to the ground; these rosettes remain green through the winter and develop into mature flowering plants the following spring. Second year plants grow from 30–100 cm (rarely to 130 cm) tall. The leaves are stalked, triangular to heart-shaped, 10–15 cm long (of which about half being the petiole) and 5–9 cm broad, with a coarsely toothed margin. The flowers are produced in spring and summer in button-like clusters. Each small flower has four white petals 4–8 mm long and 2–3 mm broad, arranged in a cross shape. The fruit is an erect, slender, four-sided pod 4 to 5.5 cm long, called a silique, green maturing pale grey-brown, containing two rows of small shiny black seeds which are released when the pod splits open. A single plant can produce hundreds of seeds, which scatter as much as several meters from the parent plant.
The chopped leaves are used for flavoring in salads and sauces such as pesto, and sometimes the flowers and fruit are included as well. These are best when young, and provide a mild flavour of both garlic and mustard. The seeds are sometimes used to season food directly in France.
Info source: https://en.wikipedia.org/wiki/Alliaria_petiolata
Genus - Alliaria
Species - Petiolata
Common name - Garlic Mustard
Germination rate - 80%
Pre-Treatment - Not-required
Plant type - Biennial, Perennial Herb
Hardiness zones - 5 - 9
Exposure - Partial Sun, Sun
Height - 1 (1,30) m
Growth rate - Medium
Bloom season - April to June
Leaf / Flower color - Green / White
Soil PH - Acid, neutral, alkaline
Soil type - Sandy, loamy, clay, damp rich alluvial
Water requirements - High
Landscape uses - Culinary for salads and cooking
Sow in the prepared site from April to October.