Young garlic comes from Spain and is known for its many health benefits, especially for the heart and in fighting colds and coughs. It is best consumed raw to take advantage of its properties, and it is a key ingredient in Mediterranean cuisine, especially in preparations like aioli, soups, and stews. Unlike the dried garlic available year-round, young garlic is a seasonal product that appears in spring. It is also noted for being diuretic, expectorant, and for its antiseptic, anti-inflammatory, and vasodilating properties. A tip to avoid heavy digestion and bad breath is to remove the central seed and combine it with parsley. With a gross weight of 0.3 kg per bunch, this garlic is presented in bunches of 3 units.