Garlic

Garlic (Allium sativum) is a species of onion and a close relative of the shallot, leek and the chive.  A small, hardy bulbous perennial plant, it has been used throughout recorded history for both culinary and medicinal purposes. Ancient Romans believed garlic has magical properties and sailors carried cloves of garlic with them to prevent shipwrecks.  Medieval physicians used garlic as a disinfectant and a cure for numerous illnesses. 

Garlic is thought to have originated in Western Asia.  It grows wild in Egypt, Italy and most of the countries surrounding the Mediterranean basin.  Garlic has a characteristic pungent and spicy flavor that mellows and sweetens considerably when cooked.  It is almost odorless until it is bruised or cut, at which time an enzymatic reaction occurs that produces Allyl Disulfide.  While related to onion, garlic has a much harsher flavor and aroma.   

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 the bulb are the only parts of the plant not generally consumed. 

Like onion, garlic is not generally eaten on its own, but is typically a food ingredient.  The flavor of garlic enhances most foods and it is used to season meat, poultry, seafood and vegetable dishes in Indian, Oriental and most Mediterranean cuisines.