In the autumn, a forager may find first-year leaves of garlic mustard. They are easy to recognize by their form and the garlic smell when you crush a leaf with your fingers. This plant is biannual. It is not sustainable to take the leaves because they make blossoms and later on seeds next summer.  In Åhlberg (2020a, 69 – 72),  I tell that aerial parts of garlic mustard (Alliaria petiolate) contain 18 health-promoting compounds.  Ascorbic acid (Vitamin C) is one of them. Leaves of garlic mustard contain more ascorbic acid than oranges.  I name each compound and often the biochemical mechanisms of how they promote health.