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Garlic - Allium sativum - is a perennial cultivated annually as a vegetable. It belongs to the same family - the Alliaceae (formerly Liliaceae) - as onions, chives, or leeks and forms a large bulb - the head - subdividing into multiple pods called cloves. The long and flat leaves resemble those of leeks. It can be consumed raw or cooked and is characterised by a strong taste. Renowned for its high content of sulfur compounds, vitamins, and trace elements, it is appreciated in cooking for its aromatic and antioxidant properties. This vegetable is cultivated in the sun on rich soil without recent manure, on a mound to facilitate drainage.

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