Garlic marketed in the United States is of the subspecies Allium sativum var. sativum, which is distinguished botanically by the absence of a flower stalk (thus the term "tender-stemmed garlic") and numerous tiny pods. From a culinary standpoint, the subspecies Allium sativum var. ophioscorodon is clearly preferable, as it has a flowering stalk (hence the names "hard-stemmed garlic" or "stick garlic") and fewer and larger pods. This subspecies is thought to be the oldest of the two and has kept some of the features of wild garlic, such as its flavor and, sadly, its short shelf life. Stick garlic has been preserved over the years owing to the care of skilled amateurs, and it is currently available through networks of artisan growers as well as a few specialist retailers. It is not rare for it to be regarded a local product in Europe, where it is more well-known. This is the case with pink garlic from Lautrec, which has a regulated label of origin in France.