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Allium sativum

Common names Cultivated garlic, Garlic

Taxonomy: Plantae • Magnoliophyta • Liliopsida • Liliales • Liliaceae • Allium

Varieties: sagittatum, vulgare

Other tags Liliopsida, Amaryllidaceae, exterior plant, herb...and others.

Photos [2]

About this species

Commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. 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. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. 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 are 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. There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. It is important to get the right kind of garlic for your latitude, as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.

Culinary uses

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different 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 the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an 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. In Japan and Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia. Garlic may be applied to breads to create a variety of classic cuisines such as garlic bread, garlic toast, bruschetta, crostini and canapé.Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables. Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

Home care uses

Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. The plant produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group, indeed it possesses outstanding germicidal properties and can keep amoebic dysentery at bay. It is also said to have anticancer activity. It has also been shown that garlic aids detoxification of chronic lead poisoning. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy. Recent research has also indicated that garlic reduces glucose metabolism in diabetics, slows the development of arteriosclerosis and lowers the risk of further heart attacks in myocardial infarct patients. Externally, the expressed juice is an excellent antiseptic for treating wounds. The fresh bulb is much more effective medicinally than stored bulbs, extended storage greatly reduces the anti-bacterial action. The bulb is said to be anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stings, stomachic, tonic, vasodilator

info Please note that iBotanika, Sequoia S.L., and/or its affiliates shall not be held liable for any personal injury, loss, damages, or other harm resulting from “home care” or medicinal use of any of the plants listed on this site. Please consult a doctor before using any plants in such a manner.

Other uses

The juice from the bulb is used as an insect repellent. It has a very strong smell and some people would prefer to be bitten. The juice can also be applied to any stings in order to ease the pain. 3 - 4 tablespoons of chopped garlic and 2 tablespoons of grated soap can be infused in 1 litre of boiling water, allowed to cool and then used as an insecticide. An excellent glue can be made from the juice, when this is spread on glass it enables a person to cut clean holes in the glass, The juice is also used as a glue in mending glass and china. An extract of the plant can be used as a fungicide. It is used in the treatment of blight and mould or fungal diseases of tomatoes and potatoes. If a few cloves of garlic are spread amongst stored fruit, they will act to delay the fruit from rotting. The growing plant is said to repel insects, rabbits and moles.

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