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Garlic

garlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium.Its close relatives include the onion, shallot, leek, chive,[2] and rakkyo.[3] With a history of human use of over 7,000 years, garlic is native to central Asia,[4] and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.[8] In cold climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring. The cloves must be planted at sufficient depth to prevent freeze/thaw which causes mold or white rot.[12] Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel rabbits and moles.[3] Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely after the ground has become infected.[8] Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red. (Sopurce: Wikipedia)

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