Garlic is the name commonly given to Allium sativum, an aromatic edible species in the onion genus, Allium.
“Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.”
“Allium sativum is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8.” – Wikipedia
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