Common garlic (Allium sativum L.) is one of the oldest medicinal and spice plants in the world. The most popular and commonly used consumer part are onions, but the leaves and inflorescence are gaining more and more interest among consumers, especially in Asian countries. Wild garlic (Allium ursinum L.) is a wild plant in Poland, used because of the leaves. They are used mainly for salads and as seasoning for meat, which increases the assortment and vegetable diversity in the kitchen. Its bulbs and infl orescence shoots are also edible. Elephant garlic (Allium ampeloprasum var. ampeloprasum) is not very widespread in Poland. This species is becoming popular in the United States because of its mild taste and smell, which creates it as alternative to common garlic.
The aim of the study was to compare chemical composition and the content of active compounds in leaves, infl orescences and onions of three tested garlic species.
