The Appalachian Trail Garlic Mustard Challenge

Garlic Mustard ~ Courtesy of the ATC

Garlic Mustard ~ Courtesy of the ATC

Garlic mustard is invading the Appalachian Trail. The snooty name for garlic mustard is "alliaria petiolata."

According to the Appalachian Trail Conservancy (ATC), it's:

an invasive, non-native plant, which has infested many parts of the Appalachian Trail Corridor ... it has few natural enemies [and] is capable of depriving [native plants] of sunlight, moisture and space.

Garlic mustard is a biennial plant ... In their second year, the plants rapidly grow upward and develop small white flowers. The flowers are soon replaced by slender seed pods, which are capable of spreading hundreds of seeds once mature ... it has a shallow root system [and] can be easily pulled from the ground. The best time ... is early spring when the second year plants have grown.

Garlic Mustard Challenge

Garlic Mustard Challenge

The Southern Regional Office of the ATC featured a story on the Appalachian Trail Garlic Mustard Challenge in its March newsletter.

Their efforts last year to yank garlic mustard from the Trail were successful, so they're asking for help to do it again.

The goal is to pull up more than a ton-and-a-half of garlic mustard along the corridor of the Trail. That represents 100 pounds each for the 31 Appalachian Trail clubs that protect the Path.

You're invited to help out on April 4th (rain date April 5th) at Bluff Mountain for the year's first garlic mustard pull. To learn more, contact ATC's Resource Management Coordinator Amy Snyder by email.

Click Here for the Appalachian Trail Garlic Mustard Challenge


Tags: Attractions, Events, Appalachian Trail, News, Appalachian Trail Clubs, Georgia Appalachian Trail Club, Appalachian Trail Conference, Robert Sutherland Travel Writer, Conservation, garlic mustard appalachian trail, and garlic mustard challenge

About the Author Robert Sutherland:
Robert Sutherland is a travel writer enjoying life. Robert has two adult daughters and six grandchildren.
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