**3. Plant description**

Garlic (*Allium sativum* L.) is propagated asexually, but shows a high morphological diversity among cultivars. These cultivars have a range of adaptation to different environments (Paredes et al., 2008). Like onion, garlic plants have thin tape-shaped leaves about 30 cm long. Roots reach a 50 cm depth or little more. Heads or bulbs are white-skinned, divided into sections called cloves. Each head could have from 6 to 12 cloves, which are covered with a white or reddish papery layer or "skin". Bulbs are consumed fresh, totally or partially dried, and pickled. Although the bulb consumption is more common, tender shoots sometimes are a delicatessen for sophisticated cuisine. These shoots may be prepared like asparagus.

Each clove is capable to develop a new plant, since they have an apical shoot bud that can elongate even though if they are not sown. This shoot is apparent after three months after the harvest, depending on the genotype and conservation conditions. Flowers are white, and the stem of some species also produce small bulbils. These stems produce a strong odor from two compounds: alliin and diallylsulfide.
