TIM VERNON / SCIENCE PHOTO LIBRARY TIM VERNON / SCIENCE PHOTO LIBRARY
Garlic (Allium sativum) bulbs with their roots still attached. Each bulb consists of cloves of a pungent white flesh. It is this that is used in cooking to give a strong flavour to many dishes. Certain chemicals in garlic are thought to reduce the risk of heart disease by lowering blood cholesterol levels and reducing high blood pressure.
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