Allium sativum has not made any noticeable adaptations by just looking at it. It looks very
similar to most of the Allium genus when looked at from above. The biggest difference between
garlic and other similar species is the way it uses and stores sulfides and sulfates. Both the sulfides
and sulfates are stored in the bulb of the garlic, the part humans love to eat, and is used to help
protect the plantfrom some sorts of predation. Most organisms do not like the taste of sulfides or
sulfates or they cannot handle the dosage they would ingest by eating the garlic. Organisms that
cannot handle the dosage would consist of some bacteria, protists, nematodes, fungi, and other
such organisms. That is the only major adaptation that garlic has made over is genus relatives, but it
is a very efficient adaptation for what it was designed for.
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