Greetings I am not sure what you guys are doing besides pulling or cutting the mature plants to control this monster, but I would like to share a few methods of control I have been working with. As some of you know, I am an Estate Gardener here in SW Ohio. The understory of our woodland areas are dominated by three nasties. Lonicera maacki,Ranunculus ficaria and Alliaria petiolata. Flame weeding Is the first method. This has been around for some time now. I think the dutch started using this to weed there gardens. The thing looks like one of those torches the highway dept uses to flame those rubbery painted lines so they peel off easier. Also roofers use them to get tar pliable. The operate of a propane tank. Timing is everything. Newly emerging seedlings are the most susseptible to flame. This is why it is so good for the garden. Most more mature plants can tolerate the passing flame while the seedlings fry. Around here garlic mustard germinates in late febuary to early march. At this time of the year most everything else is dormant or are rosettes that arent harmed by the flame quickly passing over. Once the seedlings develop there first true set of leaves it is too late. It seems you can hold the flame on them until they are cooked but they still seem to survive . I have yet to burn the forest down. The second method of vinegar spray relies on the same timing. The spray fries the seedlings without harming our groundcovers or more mature plants. It will burn things but not fatally. Staight vinegar works pretty good. I have been diluting it with some luck. There are industrial vinegars that have much higher acidity. I know this isnt applicable to every situation but thought it might help some of you folks. Now on a culinary note. Garlic mustard does have one redeming quality. Its edible. I use it in any recipe calling for brocoli-rab. The tops and unopened buds are the best part to use. Just sautee in some olive oil with garlic. Throw some sauteed shitakes and sundied tomatoes and toss with cooked pasta and fresh parmisan and your set. Mark