The scientific name of garlic is Allium macrostemon Bunge. Also known as small root garlic and wild garlic. Liliaceae, Allium. Perennial herbs. Born on hillsides, roadsides, fields and wasteland. Widely distributed in China, Japanese and Korean Peninsula. The bulb is nearly spherical. Leaves basal, several, semi-cylindrical linear, hollow. Scape simple, terminal umbel, mixed with fleshy beads.

The flowers are small and pink, and the perianth segments are purple-red. Flowering period may-June. The whole plant contains onion and garlic flavor, which can be eaten or eaten. Bulbs contain alliin, garlic sugar and so on. The head of Allium macrostemon is irregular oval, with a length of 1- 1.5cm and a diameter of 0.8-2cm, with stem marks on the upper part. The surface is yellowish white or yellowish brown, translucent, with longitudinal grooves and wrinkles, or covered with several layers of membranous scales, which are easy to erase. Hard, horny, not easy to break, yellow-white section, garlic flavor, slightly spicy.