Garlic parachute

The Garlic parachute (lat. Marasmius alliaceus) is a wood-rotting fungus classified as a saprotroph. While it primarily breaks down dead organic matter, it can affect the health of weakened woody plants in forestry and agroforestry systems by invading tissues and causing white rot in the wood structure.

The pathogen is a member of the Marasmiaceae family. It is biologically unique due to its strong garlic aroma, which serves as a key diagnostic feature. The fungus produces enzymes that degrade complex wood polymers, allowing it to colonize tree stumps, roots, and sometimes the lower stems of living trees.

The fungus predominantly targets broad-leaved tree species such as beech, oak, and hornbeam. In managed agricultural environments, it poses a risk to trees growing in damp, shaded conditions where organic debris remains on the ground, creating a reservoir for fungal spores to spread to vulnerable bark.

Symptoms of the infection include the degradation of wood into a fibrous, white mass and the presence of small mushrooms with long, dark, wire-like stalks appearing near the base of the tree. The pervasive garlic scent in the surrounding area is a reliable indicator of active fungal growth.

The development of Marasmius alliaceus is highly dependent on environmental conditions, particularly high humidity and the presence of rotting leaf litter. Control and prevention focus on eliminating the source of infection:

• Prompt removal of decaying wood and forest litter near healthy trees.
• Improving air circulation around tree trunks to prevent moisture buildup.
• Monitoring the health of older trees to prevent colonization by opportunist fungi.