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= Garlic =
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Introduction
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Garlic ('Allium sativum') is a species of bulbous flowering plant in
the genus 'Allium'. Its close relatives include the onion, shallot,
leek, chive, Welsh onion and Chinese onion. It is native to South
Asia, Central Asia and northeastern Iran and has long been used as a
seasoning worldwide, with a history of several thousand years of human
consumption and use. It was known to ancient Egyptians and has been
used as both a food flavoring and a traditional medicine. China
produces 76% of the world's supply of garlic.
Etymology
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The word 'garlic' derives from Old English, 'garlēac', meaning 'gar'
(spear) and leek, as a 'spear-shaped leek'.
Description
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'Allium sativum' is a perennial flowering plant growing from a bulb.
It has a tall, erect flowering stem that grows up to . The leaf blade
is flat, linear, solid, and approximately wide, with an acute apex.
The plant may produce pink to purple flowers from July to September in
the Northern Hemisphere. The bulb is odoriferous and contains outer
layers of thin sheathing leaves surrounding an inner sheath that
encloses the clove. Often the bulb contains 10 to 20 cloves that are
asymmetric in shape, except for those closest to the center. If garlic
is planted at the proper time and depth, it can be grown as far north
as Alaska. It produces hermaphrodite flowers. It is pollinated by
bees, butterflies, moths, and other insects.
Origin and major types
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Identification of the wild progenitor of common garlic is difficult
due to the sterility of its many cultivars, which limits the ability
to cross test with wild relatives. Genetically and morphologically,
garlic is most similar to the wild species 'Allium longicuspis', which
grows in central and southwestern Asia. However, because 'Allium
longicuspis' is also mostly sterile, it is doubtful that it is the
ancestor of 'Allium sativum'. Other candidates that have been
suggested include 'Allium tuncelianum', 'Allium macrochaetum', and
'Allium truncatum', all of which are native to the Middle East.
'Allium sativum' grows in the wild in areas where it has become
naturalized. The "wild garlic", "crow garlic", and "field garlic" of
Britain are members of the species 'Allium ursinum', 'Allium vineale',
and 'Allium oleraceum', respectively. In North America, 'Allium
vineale' (known as "wild garlic" or "crow garlic") and 'Allium
canadense' (known as "meadow garlic", "wild garlic", or "wild onion")
are common weeds in fields. So-called elephant garlic is actually a
wild leek ('Allium ampeloprasum'), and not a true garlic. Single clove
garlic (also called pearl or solo garlic) originated in the Yunnan
province of China.
Garlic as a geographical indication
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Some garlics have protected status in the UK and the EU, including:
Name Source
|Aglio Rosso di Nubia (Red Garlic of Nubia) |Nubia-Paceco, Provincia
di Trapani, Sicily, Italy
|Aglio Bianco Polesano |Rovigo, Veneto, Italy (PDO)
|Aglio di Voghiera |Ferrara, Emilia-Romagna, Italy (PDO)
|Ail blanc de Lomagne |Lomagne in the Gascony, France (PGI)
|Ail de la Drôme |Drôme, France (PGI)
|Ail rose de Lautrec, a rose/pink garlic |Lautrec, France (PGI)
|Ail violet de Cadours |Cadours, France (PDO)
|Ajo Morado de Las Pedroñeras, a rose/pink garlic |Las Pedroñeras,
Spain (PGI)
金乡大蒜 Jinxiang Da Suan |China (PGI)
Taşköprü Sarımsağı |Turkey (PDO)
Subspecies and varieties
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There are two subspecies of 'A. sativum', ten major groups of
varieties and hundreds of varieties, or cultivars.
*'A. sativum' var. 'ophioscorodon' (Link) Döll, called
'Ophioscorodon', or hard-necked garlic, includes porcelain garlics,
rocambole garlic, and purple stripe garlics. It is sometimes
considered to be a separate species, 'Allium ophioscorodon' G.Don.
*'A. sativum' var. 'sativum', or soft-necked garlic, includes
artichoke garlic, silverskin garlic, and creole garlic.
There are at least 120 cultivars originating from Central Asia, making
it the main center of garlic biodiversity.
Cultivation
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Garlic is easy to grow and can be grown year-round in mild climates.
While sexual propagation of garlic is possible, nearly all of the
garlic in cultivation is propagated asexually, by planting individual
cloves in the ground.
In colder climates, cloves are best planted about six weeks before the
soil freezes. The goal is to have the bulbs produce only roots and no
shoots above the ground.
Harvest is in late spring or early summer.
Garlic plants can be grown closely together, leaving enough space for
the bulbs to mature, and are easily grown in containers of sufficient
depth. Garlic does well in loose, dry, well-drained soils in sunny
locations, and is hardy throughout USDA climate zones 4-9. When
selecting garlic for planting, it is important to pick large bulbs
from which to separate cloves. Large cloves, along with proper spacing
in the planting bed, will also increase bulb size. Garlic plants
prefer to grow in a soil with a high organic material content, but are
capable of growing in a wide range of soil conditions and pH levels.
There are different varieties of garlic, most notably split into the
subspecies of hardneck garlic and softneck garlic. The latitude where
the garlic is grown affects the choice of type, as garlic can be
day-length sensitive. Hardneck garlic is generally grown in cooler
climates and produces relatively large cloves, whereas softneck garlic
is generally grown closer to the equator and produces small, tightly
packed cloves.
Garlic scapes are removed to focus all the garlic's energy into bulb
growth. The scapes can be eaten raw or cooked.
Diseases
==========
Garlic plants are usually hardy and not affected by many pests or
diseases. Garlic plants are said to repel rabbits and moles.
The California Department of Food and Agriculture (CDFA) conducts a
certification program to assure freedom from nematode and white rot
disease caused by 'Stromatinia cepivora', two pathogens that can both
destroy a crop as well as remain in the soil indefinitely, once
introduced.
Garlic may also suffer from pink root, a typically non-fatal disease
that stunts the roots and turns them pink or red; or leek rust. The
larvae of the leek moth attack garlic by mining into the leaves or
bulbs.
Botrytis neck and bulb rot is a disease of onion, garlic, leek and
shallot. 'Botrytis allii' and 'Botrytis aclada' cause this disease in
onion and 'Botrytis porri' causes it in garlic. "Initial symptoms
usually begin at the neck, where affected tissue softens, becomes
water-soaked, and turns brown. In a humid atmosphere, a gray and
feltlike growth (where spores are produced) appears on rotting scales,
and mycelia may develop between scales. Dark-brown-to-black sclerotia
(the resting bodies of the pathogen) may eventually develop in the
neck or between scales."
Production
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Garlic production - 2020
Country Millions of tonnes
| **World** || **28.1**
In 2020, world production of garlic was 28 million tonnes, with China
alone accounting for 74% of the total.
Properties
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Fresh or crushed garlic yields the sulfur-containing compounds
allicin, ajoene, diallyl polysulfides, vinyldithiins, and
'S'-allylcysteine, as well as enzymes, saponins, flavonoids, and
Maillard reaction products when cooked, which are not
sulfur-containing compounds.
The phytochemicals responsible for the sharp flavor of garlic are
produced when the plant's cells are damaged. When a cell is broken by
chopping, chewing, or crushing, enzymes stored in cell vacuoles
trigger the breakdown of several sulfur-containing compounds stored in
the cell fluids (cytosol). The resultant compounds are responsible for
the sharp or hot taste and strong smell of garlic. Some of the
compounds are unstable and continue to react over time.
Among alliums, garlic has by far the highest concentrations of initial
reaction products, making garlic much more potent than onion, shallot,
or leeks. Although many humans enjoy the taste of garlic, these
compounds are believed to have evolved as a defensive mechanism,
deterring animals such as birds, insects, and worms from eating the
plant.
A large number of sulfur compounds contribute to the smell and taste
of garlic. Allicin has been found to be the compound most responsible
for the "hot" sensation of raw garlic. This chemical opens
thermo-transient receptor potential channels that are responsible for
the burning sense of heat in foods. The process of cooking garlic
removes allicin, thus mellowing its spiciness. Allicin, along with its
decomposition products diallyl disulfide and diallyl trisulfide, are
major contributors to the characteristic odor of garlic, with other
allicin-derived compounds, such as vinyldithiins and ajoene.
Because of its strong odor, garlic is sometimes called the "stinking
rose". When eaten in quantity, garlic may be strongly evident in the
diner's sweat and garlic breath the following day. This is because
garlic's strong-smelling sulfur compounds are metabolized, forming
allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested
and is passed into the blood. It is carried to the lungs and the skin,
where it is excreted. Since digestion takes several hours, and release
of AMS several hours more, the effect of eating garlic may be present
for a long time.
The well-known phenomenon of "garlic breath" is allegedly alleviated
by eating fresh parsley. The herb is, therefore, included in many
garlic recipes, such as 'pistou', 'persillade', and the garlic butter
spread used in garlic bread.
Abundant sulfur compounds in garlic are also responsible for turning
garlic green or blue during pickling and cooking. Under these
conditions ('i.e.', acidity, heat) the sulfur-containing compound
alliin reacts with common amino acids to make pyrroles, clusters of
carbon-nitrogen rings. These rings can be linked together into
polypyrrole molecules. Ring structures absorb particular wavelengths
of light and thus appear colored. The two-pyrrole molecule looks red,
the three-pyrrole molecule looks blue, and the four-pyrrole molecule
looks green (like chlorophyll, a tetrapyrrole). Like chlorophyll, the
pyrrole pigments are safe to eat. Upon cutting, similar to a color
change in onion caused by reactions of amino acids with sulfur
compounds, garlic can turn green.
Because of sulfur compounds circulating in blood, consumed garlic may
act as a mosquito repellent, but there is no evidence garlic is
effective for this purpose.
File:Allium sativum 003.JPG|Bulbs (top-setting, grown in lieu of
flowers)
File:Garlic plate no 6 bv73c1191 bk128b698 crop.jpeg|Garlic, from 'The
Book of Health', 1898, by Henry Munson Lyman
File:Alliin Structural Formula V.1.svg|Alliin, a sulfur-containing
compound found in garlic.
Culinary history
==================
Numerous cuneiform records show that garlic has been cultivated in
Mesopotamia for at least 4,000 years. The use of garlic in China and
Egypt also dates back thousands of years. Well-preserved garlic was
found in the tomb of Tutankhamun (c. 1325 BC). It was consumed by
ancient Greek and Roman soldiers, sailors, and rural classes (Virgil,
'Eclogues' ii. 11), and, according to Pliny the Elder ('Natural
History' xix. 32), by the African peasantry. Garlic was placed by the
ancient Greeks on the piles of stones at crossroads, as a supper for
Hecate (Theophrastus, 'Characters, The Superstitious Man').
Garlic was rare in traditional English cuisine (though it is said to
have been grown in England before 1548) but has been a common
ingredient in Mediterranean Europe. Translations of the Assize of
Weights and Measures, an English statute generally dated to the 13th
century, indicate a passage as dealing with standardized units of
garlic production, sale, and taxation—the hundred of 15 ropes of 15
heads each—but the Latin version of the text may refer to herring
rather than garlic.
Folk medicine
===============
Garlic has been used for traditional medicine in diverse cultures such
as in Egypt, Japan, China, Rome, and Greece. In his 'Natural History',
Pliny gave a list of conditions in which garlic was considered
beneficial ('N.H.' xx. 23). Galen, writing in the second century,
eulogized garlic as the "rustic's theriac" (cure-all) (see F. Adams'
'Paulus Aegineta', p. 99). Alexander Neckam, a writer of the 12th
century (see Wright's edition of his works, p. 473, 1863), discussed
it as a palliative for the heat of the sun in field labor. In the 17th
century, Thomas Sydenham valued it as an application in confluent
smallpox, and William Cullen's 'Materia Medica' of 1789 found some
dropsies cured by it alone.
Culinary
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Garlic is widely used around the world for its pungent flavor as a
seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, garlic bulbs are
normally divided into numerous fleshy sections called cloves. Garlic
cloves are used for consumption (raw or cooked) or for medicinal
purposes. They have a characteristic pungent, spicy flavor that
mellows and sweetens considerably with cooking. The distinctive aroma
is mainly due to organosulfur compounds including allicin present in
fresh garlic cloves and ajoene which forms when they are crushed or
chopped. A further metabolite allyl methyl sulfide is responsible for
garlic breath.
Other parts of the garlic plant are also edible. The leaves and
flowers (bulbils) on the head (spathe) are sometimes eaten. They are
milder in flavor than the bulbs, and are most often consumed while
immature and still tender. Immature garlic is sometimes pulled, rather
like a scallion, and sold as "green garlic". When green garlic is
allowed to grow past the "scallion" stage, but not permitted to fully
mature, it may produce a garlic "round", a bulb like a boiling onion,
but not separated into cloves like a mature bulb.
Green garlic imparts a garlic flavor and aroma in food, minus the
spiciness. Green garlic is often chopped and stir-fried or cooked in
soup or hot pot in Southeast Asian (i.e. Vietnamese, Thai, Myanmar,
Lao, Cambodian, Singaporean), and Chinese cookery, and is very
abundant and low-priced. Additionally, the immature flower stalks
(scapes) of the hardneck and elephant types are sometimes marketed for
uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the "skin"
covering each clove and root cluster. The papery, protective layers of
"skin" over various parts of the plant are generally discarded during
preparation for most culinary uses, though in Korea immature whole
heads are sometimes prepared with the tender skins intact. The root
cluster attached to the basal plate of the bulb is the only part not
typically considered palatable in any 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. 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 Korea, heads of garlic are heated
over the course of several weeks; the resulting product, called black
garlic, is sweet and syrupy, and is exported to the United States,
United Kingdom, and Australia.
Garlic may be applied to different kinds of bread, usually in a medium
of butter or oil, to create a variety of classic dishes, such as
garlic bread, garlic toast, bruschetta, crostini, and canapé. The
flavor varies in intensity and aroma with the different cooking
methods. It is often paired with onion, tomato, or ginger.
Immature scapes are tender and edible. They are also known as "garlic
spears", "stems", or "tops". Scapes generally have a milder taste than
the cloves. They are often used in stir frying or braised 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.
Garlic powder is made from dehydrated garlic and can be used as a
substitute for fresh garlic, though the taste is not quite the same.
Garlic salt combines garlic powder with table salt.
Regions
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Garlic 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, Eastern Europe and
parts of Latin America. Latin American seasonings, particularly, use
garlic in sofritos and mofongos.
Oils can be flavored with garlic cloves. These infused oils are used
to season all categories of vegetables, meats, breads, and pasta.
Garlic, along with fish sauce, chopped fresh chilis, lime juice,
sugar, and water, is a basic essential item in dipping fish sauce, a
highly used dipping sauce condiment used in Indochina. In East and
Southeast Asia, chili oil with garlic is a popular dipping sauce,
especially for meat and seafood. Tuong ot toi Viet Nam (Vietnam chili
garlic sauce) is a highly popular condiment and dip across North
America and Asia.
In some cuisines, the young bulbs are pickled for three to six weeks
in a mixture of sugar, salt, and spices. In eastern Europe, the shoots
are pickled and eaten as an appetizer. Laba garlic, prepared by
soaking garlic in vinegar, is a type of pickled garlic served with
dumplings in northern China to celebrate the Chinese New Year.
Garlic is essential in Middle Eastern and Arabic cooking, with its
presence in many food items. In Levantine countries such as Jordan and
Lebanon, garlic is traditionally crushed together with olive oil, and
occasionally salt, to create a Middle Eastern garlic sauce called Toum
(تُوم; meaning "garlic" in Arabic). While not exclusively served with
meats, toum is commonly paired with chicken or other meat dishes such
as shawarma. Garlic is also a key component in some hummus varieties,
an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and
salt.
Lightly smoked garlic is used in British and other European cuisine.
It is particularly prized for stuffing poultry and game, and in soups
and stews.
Emulsifying garlic with olive oil produces 'aioli'. Garlic, oil, and a
chunky base produce 'skordalia'. Crushed garlic, oil, and water
produce a strong flavored sauce, mujdei. Blending garlic, almond, oil,
and soaked bread produces 'ajoblanco'. 'Tzatziki', yogurt mixed with
garlic and salt, is a common sauce in Eastern Mediterranean cuisines.
Storage
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Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to
keep it dormant (to inhibit sprouting). It is traditionally hung;
softneck varieties are often braided in strands called plaits or
'grappes'. Peeled cloves may be stored in wine or vinegar in the
refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a
dry, low-humidity environment. Garlic will keep longer if the tops
remain attached.
Garlic is often kept in oil to produce flavored oil; however, the
practice requires measures to be taken to prevent the garlic from
spoiling which may include rancidity and growth of 'Clostridium
botulinum'. Acidification with a mild solution of vinegar minimizes
bacterial growth. Refrigeration does not assure the safety of garlic
kept in oil, requiring use within one month to avoid bacterial
spoilage. Garlic is also dried at low temperatures, to preserve the
enzymatic activity and sold and kept as garlic granules, and can be
rehydrated to reactivate it.
Stored garlic can be affected by 'Penicillium' decay known as "blue
mold" (or "green mold" in some locales), especially in high humidity.
Infection may first appear as soft or water-soaked spots, followed by
white patches (of mycelium) which turn blue or green with sporulation.
As sporulation and germination are delayed at low temperature, and at
−4 deg. C are inhibited entirely, in refrigerated cloves one may only
see the white mycelium during early stages. 'Penicillium hirsutum' and
'Penicillium allii' are two of the predominant species identified in
blue mold.
Cardiovascular
================
As of 2016, clinical research found that consuming garlic produces
only a small reduction in blood pressure (4 mmHg), and there is no
clear long-term effect on hypertension, cardiovascular morbidity or
mortality. A 2016 meta-analysis indicated there was no effect of
garlic consumption on blood levels of lipoprotein(a), a biomarker of
atherosclerosis.
Because garlic might reduce platelet aggregation, people taking
anticoagulant medication are cautioned about consuming garlic.
Cancer
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A 2016 meta-analysis of case-control and cohort studies found a
moderate inverse association between garlic intake and some cancers of
the upper digestive tract. Another meta-analysis found decreased rates
of stomach cancer associated with garlic intake, but cited confounding
factors as limitations for interpreting these studies. Further
meta-analyses found similar results on the incidence of stomach cancer
by consuming allium vegetables including garlic. A 2014 meta-analysis
of observational epidemiological studies found that garlic consumption
was associated with a lower risk of stomach cancer in Korean people.
A 2016 meta-analysis found no effect of garlic on colorectal cancer. A
2014 meta-analysis found garlic supplements or allium vegetables to
have no effect on colorectal cancers.
A 2013 meta-analysis of case-control and cohort studies found limited
evidence for an association between higher garlic consumption and
reduced risk of prostate cancer, but the studies were suspected as
having publication bias.
Common cold
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A 2014 review found insufficient evidence to determine the effects of
garlic in preventing or treating the common cold. Other reviews
concluded a similar absence of high-quality evidence for garlic having
a significant effect on the common cold.
Other uses
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The sticky juice within the bulb cloves is used as an adhesive in
mending glass and porcelain. An environmentally benign garlic-derived
polysulfide product is approved for use in the European Union (under
Annex 1 of 91/414) and the UK as a nematicide and insecticide,
including for use in the control of cabbage root fly and red mite in
poultry. Garlic has antioxidant and anti-inflammatory properties,
which give it great therapeutic potential against a number of
diseases.
Adverse effects and toxicology
================================
Garlic is known to cause bad breath (halitosis) and body odor,
described as a pungent garlicky smell to sweat. This is caused by
allyl methyl sulfide (AMS). AMS is a volatile liquid which is absorbed
into the blood during the metabolism of garlic-derived sulfur
compounds; from the blood it travels to the lungs (and from there to
the mouth, causing bad breath; see garlic breath) and skin, where it
is exuded through skin pores. Washing the skin with soap is only a
partial and imperfect solution to the smell. Studies have shown
sipping milk at the same time as consuming garlic can significantly
neutralize bad breath. Mixing garlic with milk in the mouth before
swallowing reduced the odor better than drinking milk afterward. Plain
water, mushrooms, and basil may also reduce the odor; the mix of fat
and water found in milk, however, was the most effective.
The green, dry "folds" in the center of the garlic clove are
especially pungent. The sulfur compound allicin, produced by crushing
or chewing fresh garlic, produces other sulfur compounds: ajoene,
allyl polysulfides, and vinyldithiins. Aged garlic lacks allicin, but
may have some activity due to the presence of S-allylcysteine.
Some people suffer from allergies to garlic and other species of
'Allium'. Symptoms can include irritable bowel, diarrhea, mouth and
throat ulcerations, nausea, breathing difficulties, and, in rare
cases, anaphylaxis. Garlic-sensitive people show positive tests to
diallyl disulfide, allylpropyldisulfide, allylmercaptan, and allicin,
all of which are present in garlic. People who suffer from garlic
allergies are often sensitive to many other plants, including onions,
chives, leeks, shallots, garden lilies, ginger, and bananas.
Several reports of serious burns resulting from garlic being applied
topically for various purposes, including naturopathic uses and acne
treatment, indicate care must be taken for these uses, usually testing
a small area of skin using a low concentration of garlic. On the basis
of numerous reports of such burns, including burns to children,
topical use of raw garlic, as well as insertion of raw garlic into
body cavities, is discouraged. In particular, topical application of
raw garlic to young children is not advisable.
The side effects of long-term garlic supplementation are largely
unknown. Possible side effects include gastrointestinal discomfort,
sweating, dizziness, allergic reactions, bleeding, and menstrual
irregularities.
Some breastfeeding mothers have found, after consuming garlic, that
their babies can be slow to feed, and have noted a garlic odor coming
from them.
If higher-than-recommended doses of garlic are taken with
anticoagulant medications, this can lead to a higher risk of bleeding.
Garlic may interact with warfarin, saquinavir, antihypertensives,
calcium channel blockers, the quinolone family of antibiotics such as
ciprofloxacin, and hypoglycemic drugs, as well as other medications.
The American Veterinary Medical Association does not recommend feeding
garlic to your pets.
Spiritual and religious uses
==============================
Garlic is present in the folklore of many cultures. In Europe, many
cultures have used garlic for protection or white magic, perhaps owing
to its reputation in folk medicine. Central European folk beliefs
considered garlic a powerful ward against demons, werewolves, and
vampires. To ward off vampires, garlic could be worn, hung in windows,
or rubbed on chimneys and keyholes.
In the foundation myth of the ancient Korean kingdom of Gojoseon,
eating nothing but 20 cloves of garlic and a bundle of Korean mugwort
for 100 days let a bear be transformed into a woman.
In celebration of Nowruz (Persian calendar New Year), garlic is one of
the essential items in a Haft-sin ("seven things beginning with 'S'")
table, a traditional New Year's display: the name for garlic in
Persian is سیر ('seer'), which begins with "س" ('sin', pronounced
"seen") the Perso-Arabic letter corresponding to "S".
In Islam, it is recommended not to eat raw garlic prior to going to
the mosque. This is based on several hadith.
Nutrition
======================================================================
In the typical serving size of 1-3 cloves (3-9 grams), garlic provides
no significant nutritional value, with the content of all essential
nutrients below 10% of the Daily Value (DV) (table). When expressed
per 100 grams, garlic contains several nutrients in rich amounts (20%
or more of the DV), including vitamins B6 and C, and the dietary
minerals manganese and phosphorus. Per 100 gram serving, garlic is
also a moderate source (10-19% DV) of certain B vitamins, including
thiamin and pantothenic acid, as well as the dietary minerals calcium,
iron, and zinc (table).
The composition of raw garlic is around 59% water, 33% carbohydrates,
6% protein, 2% dietary fiber, and less than 1% fat.
Gallery
======================================================================
File:All Garlic Ail Ajo.jpg|Chopped garlic
File:Knoblauch Bluete 3.JPG|Garlic plant
File:Korea-Goheunggun-Garlic harvest 4196-06.JPG|Harvested garlic left
to dry
File:A garlic clove and its head.jpg|A garlic bulb
File:Blended garlic confit.jpg|Blended garlic confit
See also
======================================================================
*Garlic (disambiguation)
*'Garlic Is as Good as Ten Mothers'. Directed by Les Blank.
*Garlic oil
*Garlic powder
*Garlic salt
*Garlic sauce
*Herbalism
*International Code of Nomenclature for Cultivated Plants
*List of garlic dishes
*List of garlic festivals
*Pyruvate scale
License
=========
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License URL:
http://creativecommons.org/licenses/by-sa/3.0/
Original Article:
http://en.wikipedia.org/wiki/Garlic
