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Garlic is a perennial onion plant. In contrast to the onion, however, not only a single bulb forms below the surface, but many small cloves. The leaves above the surface are white. In Europe, garlic is mainly cultivated in the southern regions because the plant grows best in a mild, sunny and dry climate. It is harvested in the summer. Since it has a long storage life when dried, the most common varieties, white and red garlic, are available practically year-round.
Garlic cloves are especially rich in potassium, vitamin B1 and B6. The well-known garlic flavour is due to sulphur-containing secondary plant compounds, which also make garlic so beneficial to the health.
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