Garlic Mustard was introduced into the United States as a potherb. The young leaves are edible to humans and quite nutritious – they can be added to salads or boiled in water and seasoned like spinach. The garlic-like aroma of the foliage is quite pronounced, which sets this species apart from many other members of the Mustard family (as well as plants from other families). The Cardamine spp. (Bitter Cresses) are somewhat similar in appearance to Garlic Mustard, but they have larger flowers on longer pedicels, and their leaves are never coarsely toothed. Some members of the Mint family have leaves that resemble those of Garlic Mustard, but the Mints always have opposite leaves and their stems are conspicuously 4-angled.