From the roots of Alliaria officinalis, Andr. (Sisymbrium Alliaria, Scop.) (Ger. Lauchhederich), T. Wertheim4) obtained upon distillation 0,033 p. c. of an oil that could not be distinguished from mustard oil. Like the latter, it yielded a thiosin-amine melting at 74°.

Judging from the odor, the herb contains the same constituent as garlic oil.

According to F. Pless5), the oil from the seed consists to the extent of about 9/10 of ordinary mustard oil and 1/10 garlic oil.