Fresh garlic. Bulbs and cloves of garlic (Allium sativum). Fresh or green garlic has a milder flavour than dried garlic. Certain chemicals in garlic may reduce the risk of heart disease | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Munns, David |
Taille de l’image : | 3716 px × 4706 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |