1. Asowata-Ayodele AM, Afolayan AJ, Otunola GA (2016) Ethnobotanical survey of culinary herbs and spices used in the traditional medicinal system of Nkonkobe Municipality, Eastern Cape, South Africa. S Afr J Bot 104:69–75. https://doi.org/10.1016/j.sajb.2016.01.001
2. ESA (European Spice Association) (2020) List of culinary herbs and spices adopted by 1. European Spice Association (ESA) TC, p. 2. Accessed on 30 August 2020 from https://www.esa-spices.org/index-esa.html/publications-esa
3. FAO (Food and Agriculture Organization) (2011) Spices and herbs for home and market, FAO Diversification booklet No. 20th, Rome. Accessed on 25 August 2020 from http://www.fao.org/3/i2476e/i2476e00.pdf
4. Bonciu E (2020) Study regarding the cellular activity in garlic (Allium sativum) bulbs affecting by Sclerotium cepivorum. Agricultural Sciences & Veterinary Medicine University, Bucharest. Scientific papers. Series A. Agronomy LXIII(1):186–191. http://agronomyjournal.usamv.ro/pdf/2020/issue_1/Art24.pdf
5. Bonciu E (2019). Some observations on the genotoxicity of the yellow food dye in Allium cepa meristematic cells. Banat’s J Biotech X(20):46–50. https://www.bjbabe.ro/wp-content/uploads/2019/11/46_BONCIU.doc.pdf