Garlic (Allium sativum) belongs to the same family as onions, chives, leeks and shallots. It is a hardy perennial, and it is the bulb, which lies beneath the ground, that is harvested for its strong acrid taste. The garlic clove has very little smell when wrapped in its protective husk, but when crushed or peeled, the enzymes are activated and produce “allicin”, which provides the main flavour.
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