The bioarchaeologist at the University of York (UK), Hayley Saul, has analyzed several ceramic containers that were used in Northern Europe 6,000 years ago to cook food. In the samples obtained with the interior crushing of the bulls, remains of plants similar to the current ones of garlic such as the Alliaria petiolata have been found. It is a plant of little nutritional value, so humans in the Neolithic used it as a spice, to aromatize food. In Saul’s words, “the hunter-gatherers of the transition to agriculture had a sophisticated attitude to cook.”