Garlic

Garlic — Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, and the leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. There is much folklore and confusion surrounding this ancient plant.

A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of ‘skin’ over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes, and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from pink root, a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth.

Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.

Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.