Their distinctive smell also varies in pungency from species to species. In garlic, it has been proven that the part of the extract which create the strong smell contain antibacterial properties. We suspect, the relatives of garlic in this genus should somewhat has antibacterial factors. The four chosen relatives of garlic to be tested in this experiment are listed below. Clump-forming perennial with slender bulbs, they are a native of Northern Europe.
Chives are an evergreen perennial with round, hollow leaves.
It is believed that its sulfur compounds in them give them both their favor and their antibiotic properties. The shallot is a hardy, bulbous perennial that is closely related to onion and garlic and is probably of Asiatic origin. Its leaves are short, small, cylindrical, and hollow. The bulbs are small elongated, and angular and develop in clusters on a common base, much like a garlic plant. Onion consists of its herbaceous plant part and its edible bulb part.