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Garlic (scientific name: Allium sativum, Allium auron) is a one-year or even perennial herbaceous plant that belongs to the genus Allium and belongs to the family Leucoid or Hyacinth. It originates from the regions of central and eastern Asia. It has been used since antiquity as a flavoring in food preparation, and for its medicinal properties.

It has a bulbous stem and its leaves are almost flat and smooth. Its leaves are narrow, long and sharp. At the top of the stalk is a flower that is white in color. The garlic bulb or head is made up of many small bulbous parts called claws or lobes and have a common base, all covered by 3-5 or 3-4 membranes in the form of a tube. Each cole is torn into a lanceolate shape that is slightly smaller than the onion and slightly narrower and smaller than the leek leaf.

The garlic is multiplied by its bulbs. Flowering shafts do not have spores but sometimes carry small bulbs that are also used in its propagation. The flowers are sterile and the garlic is multiplied by its bulbs. Flowering shafts grow with sometimes small bulbs used as an annual plant.

It has been cultivated in Greece since ancient times and is described by Herodotus and Aristophanes. Theophrastus mentions it as garlic or garlic and Dioscurides as garlic in the day. The planting of garlic for the Greek climate takes place from autumn in October or spring for fresh garlic to February for dry. They are planted at a depth of up to 5 cm and at a distance of 5-10 cm between them. They must be carved, frozen, and watered regularly. The bulb is created during Spring when the days are longer. Garlic blooms during the summer months and its height varies from 30-50 points. Harvesting takes place during the months of June and July. Garlic is eradicated, left to wither and then strained to be stored for long periods and shipped to the market.