View source for Garlic

{{short description|Species of edible plant}}
{{Other uses}}
{{redirect|Stinking rose|the restaurant|The Stinking Rose}}
{{Use mdy dates|date=February 2019}}
{{Speciesbox
| name = Garlic
| image = Allium sativum Woodwill 1793.jpg
| image_caption = ''Allium sativum'', known as garlic, from William Woodville, ''Medical Botany'', 1793.
| taxon = Allium sativum
| parent = Allium subg. Allium
| authority = [[Carl Linnaeus|L.]]<ref name="WCSP_296499">{{cite web|url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:528796-1|title=''Allium sativum'' L|publisher=Kewscience; Plants of the World Online; [[Royal Botanic Gardens, Kew]], England|access-date=May 26, 2017}}</ref>
| synonyms_ref =
| synonyms = {{collapsible list|bullets = true
|title=<small>Synonymy</small>
|''Allium arenarium'' <small>Sadler ex Rchb. 1830 not L. 1753</small>
|''Allium controversum'' <small>Schrad. ex Wild.</small>
|''Allium longicuspis'' <small>Regel</small>
|''Allium ophioscorodon'' <small>Link</small>
|''Allium pekinense'' <small>Prokh.</small>
|''Porrum ophioscorodon'' <small>(Link) Rchb.</small>
|''Porrum sativum'' <small>(L.) Rchb. 1830 not (L.) Mill. 1768</small>
}}}}

'''Garlic''' ('''''Allium sativum''''') is a [[species]] of [[bulb]]ous [[flowering plant]]s in the [[genus]] ''[[Allium]]''. Its close relatives include the [[onion]], [[shallot]], [[leek]], [[chives]],<ref name="Block2010">{{cite book|url=https://books.google.com/books?id=6AB89RHV9ucC|title=Garlic and Other Alliums: The Lore and the Science|last=Block|first=Eric|publisher=Royal Society of Chemistry|year=2010|isbn=978-0-85404-190-9}}</ref> [[Allium fistulosum|Welsh onion]], and [[Allium chinense|Chinese onion]].<ref name="AN">{{cite web|url=http://www.allallergy.net/fapaidfind.cfm?cdeoc=684|title=Substance Info: Garlic|website=All Allergy|publisher=Zing Solutions|archive-url=https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684|archive-date=June 15, 2010|access-date=April 14, 2010}}</ref> Garlic is native to [[Central Asia|central]] and [[south Asia]], stretching from the [[Black Sea]] through the southern [[Caucasus]], northeastern [[Iran]], and the [[Hindu Kush]];<ref name="WCSP_296499"/><ref name="auto">{{Cite book|url=https://books.google.com/books?id=6AB89RHV9ucC|title=Garlic and Other Alliums: The Lore and the Science|last=Block|first=Eric|date=2010|publisher=Royal Society of Chemistry|isbn=978-0-85404-190-9|language=en|pages=5–6}}</ref><ref name=":1">{{Cite web |title=Garlic, Allium sativum |url=https://hort.extension.wisc.edu/articles/garlic-allium-sativum |access-date=2025-03-31 |website=Wisconsin Horticulture |language=en-US}}</ref> it also grows wild in parts of [[Southern Europe|Mediterranean Europe]].<ref>{{Cite web |date=2025-03-19 |title=Garlic |publisher= Encyclopaedia Britannica |url=https://www.britannica.com/plant/garlic |access-date=2025-03-31 |language=en}}</ref> There are two subspecies and hundreds of [[Cultivar|varieties]] of garlic.

Garlic has been used for thousands of years as a seasoning, culinary ingredient, and [[Traditional medicine|traditional medical]] remedy. It was known in many ancient civilizations, including the [[Neo-Babylonian Empire|Babylonians]], [[ancient Egypt|Egypt]]ians, [[Jews]], [[Ancient Rome|Romans]], and [[Ancient China|Chinese]],<ref name=":1" /><ref name="Cherry12">{{cite book | last=Cherry | first=Robin | title=Garlic, an Edible Biography | publisher=Shambhala Publications | publication-place=Boston | date=2014-11-11 | isbn=978-1-61180-160-6 | page=12}}</ref> and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia.<ref name="o181">{{cite book | last=Pellechia | first=Thomas | title=Garlic, Wine, and Olive Oil | publisher=Booklink | date=2000 | isbn=978-0-88496-444-5 | page=}}</ref><ref name="r050">{{cite book | last=Newman | first=Jacqueline | title=Food Culture in China | publisher=Bloomsbury Publishing USA | date=2004-08-30 | isbn=978-0-313-08572-7 | page=}}</ref><ref name="Cherry16">{{cite book | last=Cherry | first=Robin | title=Garlic, an Edible Biography | publisher=Shambhala Publications | publication-place=Boston | date=2014-11-11 | isbn=978-1-61180-160-6 | page=16}}</ref> Garlic propagates in a variety of climates and conditions and is produced globally; [[China]] is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021.{{According to whom|date=July 2025}}

==Description==

[[File:Opened garlic bulb with garlic clove.jpg|thumb|Garlic bulb with a clove removed]]
Garlic is a [[perennial]] flowering plant that is native to [[Central Asia]], [[South Asia]] and northeastern [[Iran]].<ref name="WCSP_296499"/><ref name="auto"/> It grows from a [[bulb]], with a tall, erect flowering stem that reaches up to {{cvt|1|m|ft|0}}. The leaf blade is flat, linear, solid, and approximately {{cvt|1.25|–|2.5|cm|6=1}} wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb has a strong odor and is typically made up of 10 to 20 cloves. The cloves close to the center are symmetrical, and those surrounding the center can be asymmetrical. Each clove is enclosed in an inner sheathing leaf surrounded by layers of outer sheathing leaves.<ref name="drugs">{{cite web |date=19 December 2022 |title=Garlic |url=https://www.drugs.com/npp/garlic.html |access-date=20 January 2023 |publisher=Drugs.com}}</ref> If garlic is planted at the proper time and depth, it can be grown as far north as Alaska.<ref>{{cite web |last1=Rader |first1=Heidi |last2=McGuinness |first2=Julianne |title=Growing Garlic in Alaska |url=https://uaf.edu/ces/garden/garlic/ |website=[[Alaska Cooperative Extension Service|Cooperative Extension Service]] |publisher=University of Alaska Fairbanks |access-date=24 September 2019}}</ref> It produces [[hermaphrodite|hermaphroditic]] flowers. It is [[Pollination|pollinated]] by butterflies, moths, and other insects.<ref>{{Cite web|url=https://garlicseed.blogspot.com/p/growing-garlic-from-true-seed.html|title=Growing Garlic from True Seed|last1=Meredith|first1=Ted Jordan|last2=Drucker|first2=Avram|website=Blogspot: Garlic Analecta|access-date=May 24, 2014}}</ref>

=== Chemistry ===
Fresh or crushed garlic yields the [[sulfur]]-containing compounds [[allicin]], [[ajoene]], diallyl polysulfides, [[vinyldithiin]]s, and {{nowrap|''S''-[[allylcysteine]]}}, as well as [[enzyme]]s, [[saponin]]s, [[flavonoid]]s, 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 [[cell (biology)|cells]] are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several sulfur-containing compounds stored in the cell fluids ([[cytosol]]).<ref>{{Cite journal |last1=Jones |first1=Meriel G. |last2=Hughes |first2=Jill |date=August 2004 |title=Biosynthesis of the flavour precursors of onion and garlic |journal=Journal of Experimental Botany |volume=55 |issue=404 |pages=1903–18 |doi=10.1093/jxb/erh138 |pmid=15234988 |doi-access=free}}</ref> 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.<ref name="McGee, pp. 310–311">McGee, pp. 310–311</ref>

Among alliums, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or [[leek]]s.<ref name="McGee, pp. 310–311" /> Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a [[Plant defense against herbivory|defensive mechanism, deterring animals]] such as birds, insects, and worms from eating the plant.<ref name="Macpherson">{{cite journal |last1=Macpherson |first1=Lindsey J. |last2=Geierstanger |first2=Bernhard H. |last3=Viswanath |first3=Veena |last4=Bandell |first4=Michael |last5=Eid |first5=Samer R. |last6=Hwang |first6=SunWook |last7=Patapoutian |first7=Ardem |year=2005 |title=The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin |url=https://www.cell.com/current-biology/pdf/S0960-9822(05)00391-X.pdf |journal=[[Current Biology]] |publication-date=May 24, 2005 |volume=15 |issue=10 |pages=929–34 |bibcode=2005CBio...15..929M |doi=10.1016/j.cub.2005.04.018 |pmid=15916949 |s2cid=163993 |doi-access=free}}</ref>

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.<ref name="Macpherson" /> 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 [[vinyldithiin]]s and ajoene.<ref name="Block2010" />

==Taxonomy==
Identification of the wild progenitor of common garlic is difficult due to the sterility of its many [[cultivars]], which limits the ability to [[test cross|cross test]] with wild relatives.{{citation needed|date=October 2021}}{{efn|Fertility restoration in garlic strains have been successful by physiological manipulation in some strains, but there do exist ones that are completely male-sterile due to genetic factors.<ref>{{cite journal |last1=Shemesh-Mayer |first1=E |last2=Ben-Michael |first2=T |last3=Rotem |first3=N |last4=Rabinowitch |first4=HD |last5=Doron-Faigenboim |first5=A |last6=Kosmala |first6=A |last7=Perlikowski |first7=D |last8=Sherman |first8=A |last9=Kamenetsky |first9=R |title=Garlic (Allium sativum L.) fertility: transcriptome and proteome analyses provide insight into flower and pollen development. |journal=Frontiers in Plant Science |date=2015 |volume=6 |page=271 |doi=10.3389/fpls.2015.00271 |pmid=25972879 |pmc=4411974|doi-access=free |bibcode=2015FrPS....6..271S }}</ref> Hybrids have been experimentally produced.<ref>{{cite journal |last1=Yanagino |first1=Toshiya |last2=Sugawara |first2=Etsuko |last3=Watanabe |first3=Masao |last4=Takahata |first4=Yoshihito |title=Production and characterization of an interspecific hybrid between leek and garlic |journal=Theoretical and Applied Genetics |date=June 2003 |volume=107 |issue=1 |pages=1–5 |doi=10.1007/s00122-003-1232-1 |pmid=12835927|s2cid=11868237 }}</ref>}} Genetically and morphologically, garlic is most similar to the wild species ''[[Allium longicuspis]]'', which grows in central and southwestern Asia.<ref name="Zohary">{{Cite book|title=Domestication of Plants in the Old World |edition=3rd |last1=Zohary|first1=Daniel|last2=Hopf|first2=Maria|publisher=Oxford University Press|year=2000|isbn=978-0-19-850357-6|publication-date=January 11, 2001|page=197}}</ref><ref name="SFNA"/><ref>{{cite book|title=Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing|publisher=Marcel Dekker|isbn=978-0-8247-0105-5|editor-last=Salunkhe|editor-first=D.K.|publication-date=March 19, 1998|page=397|editor-last2=Kadam|editor-first2=S.S.|date=March 19, 1998}}</ref> However, because ''A. longicuspis'' is also mostly sterile, it is doubtful that it is the ancestor of ''A. sativum''.<ref name="Zohary"/> Other candidates that have been suggested include ''[[Allium tuncelianum|A. tuncelianum]]'', ''[[Allium macrochaetum|A. macrochaetum]]'', and ''[[Allium truncatum|A. truncatum]]'', all of which are native to the [[Middle East]].<ref name="Zohary"/>

''Allium sativum'' grows in the wild in areas where it has become [[naturalisation (biology)|naturalized]]. The "wild garlic", "crow garlic", and "[[field garlic]]" of [[Great Britain|Britain]] are members of the species ''[[Allium ursinum|A. ursinum]]'', ''[[Allium vineale|A. vineale]]'', and ''[[Allium oleraceum|A. oleraceum]]'', respectively. In North America, ''[[Allium vineale|A. vineale]]'' (known as "wild garlic" or "crow garlic") and ''[[Allium canadense]]'' (known as "meadow garlic", "wild garlic", or "wild onion") are common [[weed]]s in fields.<ref>McGee p. 112</ref> So-called [[elephant garlic]] is actually a wild leek (''[[Allium ampeloprasum|A. ampeloprasum]]'') and not a true garlic. [[Solo garlic|Single clove]] garlic (also called pearl or solo garlic) originated in the [[Yunnan]] province of China.

===Subspecies and varieties===
There are two [[subspecies]] of ''A. sativum'',<ref name="GRIN">{{GRIN|access-date=December 10, 2017}}</ref> ten major groups of [[Variety (botany)|varieties]], and hundreds of varieties, or cultivars.

*''A. sativum'' var. ''ophioscorodon'' (Link) Döll, called ''Ophioscorodon'' or hardneck 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 softneck 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.<ref>{{cite journal |author=Kamenetsky, R. |author2=London Shafir, I. |author3=Khassanov, F.|display-authors=etal |title=Diversity in fertility potential and organo-sulphur compounds among garlics from Central Asia |journal=Biodivers Conserv |date=2005 |volume=14 |issue=2 |pages=281–295 |doi=10.1007/s10531-004-5050-9 |bibcode=2005BiCon..14..281K |s2cid=17749916 |url=http://library.wur.nl/WebQuery/wurpubs/338008 |url-access=subscription }}</ref>[[File:Garlic flower head.jpg|thumb|right|Flower head]]
[[File:Italian garlic PDO.JPG|thumb|Italian garlic]]

Some garlics have [[Protected Geographical Status|protected status]] in the UK and the EU,<ref name="pdopgi">{{cite web |title=Agriculture and Rural Development > Agriculture and food > DOOR |date=October 24, 2023 |url=https://ec.europa.eu/agriculture/quality/door/list.html |publisher=European Commission}}</ref> including:

{| class="wikitable"
|-
! 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
|[[Provincia di Ferrara|Ferrara]], [[Emilia-Romagna]], Italy (PDO)
|-
|Ail blanc de Lomagne
|Lomagne in the [[Gascony]], France (PGI)
|-
|Ail de la Drôme
|[[Drôme (département)|Drôme]], France (PGI)
|-
|[[Lautrec Pink Garlic|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)
|-
| 金鄕大蒜 Jīn Xiāng Dà Suàn
|China (PGI)
|-
| Taşköprü Sarımsağı
|Turkey (PDO)
|}

=== Etymology ===
The word ''garlic'' derives from [[Old English]], ''garlēac'', meaning ''gar'' ([[spear]]) and [[leek]], as a 'spear-shaped leek'.<ref>{{cite web |date=2018 |title=garlic (n.) |url=https://www.etymonline.com/word/garlic |access-date=June 14, 2018 |website=[[Online Etymology Dictionary]] |publisher=Douglas Harper}}</ref>

== Ecology ==
Garlic plants are usually [[Hardiness (plants)|hardy]] and not affected by many pests or diseases. Garlic plants are said to repel [[rabbits]] and [[mole (animal)|moles]].<ref name="AN" /> The [[California Department of Food and Agriculture]] 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 and remain in the soil indefinitely once introduced.<ref name="SFNA" /> Garlic may also suffer from [[Pyrenochaeta terrestris|pink root]], a typically non-fatal disease that stunts the roots and turns them pink or red;<ref>{{cite web |title=UC IPM: UC Management Guidelines for Pink Root on Onion and Garlic |url=http://www.ipm.ucdavis.edu/PMG/r584100711.html |access-date=April 14, 2010 |publisher=Ipm.ucdavis.edu}}</ref> or [[Puccinia porri|leek rust]], which usually appears as bright orange spots.<ref name="rhs" /> The larvae of the [[leek moth]] attack garlic by mining into the leaves or bulbs.<ref>{{Cite journal |last=Landry |first=Jean-François |date=June 2007 |title=Taxonomic review of the leek moth genus Acrolepiopsis (Lepidoptera: Acrolepiidae) in North America |journal=The Canadian Entomologist |volume=139 |issue=3 |pages=319–353 |doi=10.4039/n06-098 |issn=1918-3240 |s2cid=86748199}}</ref>

[[Botrytis (fungus)|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. According to the University of California,<blockquote>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.<ref>[https://www2.ipm.ucanr.edu/agriculture/onion-and-garlic/Botrytis-Neck-and-Bulb-Rot/ Agriculture: Onion and Garlic Pest Management Guidelines: Botrytis Neck and Bulb Rot] by the University of California, Agriculture and Natural Resources</ref></blockquote>

== Cultivation ==
[[File:Garlic Fields Thattaneri Nilgiris Nov24 A7CR 05218.jpg|thumb|Garlic fields, India]]

Garlic is easy to cultivate and may grow year-round in mild climates.<ref name="rhs">{{cite web|url=https://www.rhs.org.uk/advice/profile?PID=677|title=Garlic|date=2017|publisher=[[The Royal Horticultural Society]]|location=London, UK|access-date=January 25, 2017}}</ref> While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated [[asexual reproduction|asexually]] by planting individual cloves in the ground.<ref name="SFNA" /> 
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.<ref>"October is garlic planting time", Michigan State University Extension, 2011, https://www.canr.msu.edu/news/october_is_garlic_planting_time Accessed Dec. 2019</ref>
Harvest is in late spring or early summer.

Garlic plants can be grown closely together, leaving enough space for the [[bulb]]s 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.<ref name="SFNA" />

There are different varieties of garlic, most notably split into the subspecies of hardneck garlic and softneck garlic.<ref name="rhs" /> 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.<ref name="rhs" />

Garlic [[scape (botany)|scapes]] are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked.<ref name="cult">{{cite news|url=https://www.nytimes.com/2010/09/30/garden/30garden.html|title=The Cult of the Cloves|last=Tortorello|first=Michael|date=September 29, 2010|work=[[The New York Times]]|access-date=October 5, 2010}}</ref><ref name="scapes">{{cite news|url=https://www.nytimes.com/2008/06/18/dining/18appe.html|title=A Garlic Festival Without a Single Clove|last=Clark|first=Melissa|date=June 18, 2008|work=[[The New York Times]]|access-date=October 5, 2010}}</ref>
[[File:Single clove garlic.jpg|thumb|Garlic grown without the process of vernalization]]

=== Propagation ===
The method of propagating garlic from planting cloves is called [[Division (horticulture)|division]]. Asexual propagation of garlic for production purposes requires cool temperatures that can vary depending on the cultivar. Hardneck varieties require long cold temperature exposure whereas softneck varieties thrive in milder climates. This cold climate is required for the process of [[vernalization]], a form of [[Stratification (seeds)|stratification]] of the cloves necessary for the development of multiple-clove bulbs.<ref>{{Cite web |title=Garlic Production for the Gardener |url=https://extension.uga.edu/publications/detail.html?number=C854&title=garlic-production-for-the-gardener#:~:text=Garlic%20cloves%20require%20a%20period,bulbing)%20by%20low%20winter%20temperatures. |access-date=2024-12-05 |website=extension.uga.edu |language=en}}</ref> [[Solo garlic]] is the result of garlic grown without the process of vernalization.

=== Production ===
{{Table alignment}}

{| class="wikitable floatright col2right" 

|+ Green garlic production <br />{{small|2023, millions of tonnes}}<br/>
|-
| {{CHN}} || 20.7
|-
| {{IND}} || 3.3
|-
| {{BGD}} || 0.5
|-
| {{EGY}} || 0.5
|-
| {{ESP}} || 0.2
|-
| '''World''' || '''28.7'''
|-
|colspan=2|{{small|Source: [[FAOSTAT]]<br> of the [[United Nations]]}}<ref name="faostat">{{cite web|url=https://www.fao.org/faostat/en/#data/QCL|title=Green garlic production in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)|date=2025|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=4 September 2025}}</ref>
|}

In 2023, world production of garlic was 29 million [[tonne]]s, with China [[Garlic production in China|accounting]] for 72% of the total (table).

<gallery widths="200px" heights="200px">
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.
</gallery>

==Adverse effects and toxicology==
The scent of garlic is known to linger upon the human body and cause bad breath ([[halitosis]]) and body odor.<ref name=drugs/> 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<ref name=Block2010/> (and from there to the mouth, causing [[garlic breath]]) and skin, where it is exuded through skin pores. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.<ref name="Block2010" /> 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.<ref name="milk">{{cite news|url=https://www.bbc.co.uk/news/health-11138979|title=Drinking a glass of milk can stop garlic breath|date=August 31, 2010|website=[[BBC News]]|access-date=August 31, 2010}}</ref> Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward.<ref name="milk"/> Plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective.<ref name="milk"/> Garlic breath is allegedly alleviated by eating fresh [[parsley]].

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 acid]]s to make [[pyrrole]]s, clusters of carbon-nitrogen rings.<ref>{{cite journal |last1=Imai |first1=Shinsuke |last2=Akita |first2=Kaori |last3=Tomotake |first3=Muneaki |last4=Sawada |first4=Hiroshi |year=2006 |title=Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic |journal=[[Journal of Agricultural and Food Chemistry]] |volume=54 |issue=3 |pages=848–852 |doi=10.1021/jf051980f |pmid=16448193|bibcode=2006JAFC...54..848I }}</ref><ref>{{cite journal |last1=Cho |first1=Jungeun |last2=Lee |first2=Seung Koo |last3=Patil |first3=B.S. |last4=Lee |first4=Eun Jin |last5=Yoo |first5=Kil Sun |year=2009 |title=Separation of Blue Pigments in Crushed Garlic Cloves: The Color-Forming Potential of Individual Amino Acids |url=http://www.actahort.org/members/showpdf?booknrarnr=841_66 |journal=Acta Horticulturae |issue=841 |pages=491–494 |doi=10.17660/ActaHortic.2009.841.66 |archive-url=https://web.archive.org/web/20180825190202/http://www.actahort.org/members/showpdf?booknrarnr=841_66 |archive-date=August 25, 2018 |access-date=April 21, 2013|url-access=subscription }}</ref> 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.<ref>{{cite web |last=McGee |first=Harold |date=December 6, 2006 |title=When Science Sniffs Around the Kitchen |url=http://www.curiouscook.com/site/2006/12/when-science-sniffs-around-the-kitchen.html |website=Curious Cook}}</ref> Upon cutting, similar to a color change in [[onion]] caused by reactions of amino acids with sulfur compounds,<ref>{{Cite journal |last1=Lee |first1=Eun Jin |last2=Rezenom |first2=Yohannes H. |last3=Russell |first3=David H. |last4=Patil |first4=Bhimanagouda S. |last5=Yoo |first5=Kil Sun |date=April 1, 2012 |title=Elucidation of chemical structures of pink-red pigments responsible for 'pinking' in macerated onion (''Allium cepa'' L.) using HPLC–DAD and tandem mass spectrometry |journal=[[Food Chemistry (journal)|Food Chemistry]] |volume=131 |issue=3 |pages=852–861 |doi=10.1016/j.foodchem.2011.09.059}}</ref> garlic can turn green.<ref>{{Cite journal |last1=Cho |first1=Jungeun |last2=Lee |first2=Eun Jin |last3=Yoo |first3=Kil Sun |last4=Lee |first4=Seung Koo |last5=Patil |first5=Bhimanagouda S. |date=January 1, 2009 |title=Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (''Allium sativum'' L.) |journal=[[Journal of Food Science]] |volume=74 |issue=1 |pages=C11–C16 |doi=10.1111/j.1750-3841.2008.00986.x |issn=1750-3841 |pmid=19200080 |doi-access=free}}</ref><ref>{{Cite journal |last=Lukes |first=T. M. |year=1986 |title=Factors Governing the Greening of Garlic Puree |journal=[[Journal of Food Science]] |publication-date=November 1986 |volume=51 |issue=6 |page=1577 |doi=10.1111/j.1365-2621.1986.tb13869.x |issn=1750-3841}}</ref>

The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The sulfur compound [[allicin]], produced by crushing or chewing fresh garlic,<ref name="drugs" /> produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s.<ref name="Block2010" /> Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some people suffer from [[garlic allergy|allergies]] to garlic and other species of ''Allium''.<ref name=Block2010/> Symptoms can include [[irritable bowel]], [[diarrhea]], mouth and throat ulcerations, [[nausea]], breathing difficulties, and, in rare cases, [[anaphylaxis]].<ref name=drugs/> 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 [[banana]]s.{{Citation needed|date=August 2024}}
[[File:Knoblauch (Allium sativum)-20200621-RM-085344.jpg|thumb|The garlic plant is starting to be [[green]]]]
Several reports of serious burns resulting from garlic being applied [[topical]]ly 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.<ref>{{cite journal|last1=Baruchin|first1=A.M.|last2=Sagi|first2=A.|last3=Yoffe|first3=B.|last4=Ronen|first4=M.|title=Garlic burns|journal=Burns|publication-date=November 2001|volume=27|issue=7|pages=781–2|doi=10.1016/S0305-4179(01)00039-0|pmid=11600262|year=2001}}</ref> 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.<ref name=drugs/> In particular, topical application of raw garlic to young children is not advisable.<ref>{{cite journal|author=Garty BZ|title=Garlic burns|journal=Pediatrics|publication-date=March 1993|volume=91|issue=3|pages=658–9|pmid=8441577|year=1993|doi=10.1542/peds.91.3.658|s2cid=44405226}}</ref>

The side effects of long-term garlic supplementation are largely unknown.<ref name=drugs/> Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.<ref name="nih">{{cite web|url=https://www.nccih.nih.gov/health/garlic|title=Garlic|date=1 December 2022|publisher=National Center for Complementary and Integrative Health, US National Institutes of Health|access-date=20 January 2023}}</ref>

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.<ref name=drugs/><ref name=UKMi>{{cite web|last=Hogg |first=Jennifer |title=Garlic Supplements |website=Complementary Medicines Summary |publisher=UK Medicines Information, [[National Health Service]] |date=December 13, 2002 |url=http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |access-date=July 7, 2007 |archive-url=https://web.archive.org/web/20070926081857/http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |archive-date=September 26, 2007 }}</ref>  Conversely an experiment showed, "infants were attached to the breast for longer periods of time and sucked more when the milk smelled like garlic".<ref>{{cite journal |last1=Mennella |first1=JA |last2=Beauchamp |first2=GK |title=Maternal diet alters the sensory qualities of human milk and the nursling's behavior. |journal=Pediatrics |date=October 1991 |volume=88 |issue=4 |pages=737–44 |pmid=1896276 }}</ref>

If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding.<ref name=drugs/><ref name="Brown2015">{{cite journal|last1=Brown|first1=Deanna G.|last2=Wilkerson|first2=Eric C.|last3=Love|first3=W. Elliot|title=A review of traditional and novel oral anticoagulant and antiplatelet therapy for dermatologists and dermatologic surgeons|journal=Journal of the American Academy of Dermatology|publication-date=March 2015|volume=72|issue=3|pages=524–34|doi=10.1016/j.jaad.2014.10.027|pmid=25486915|year=2015}}</ref> Garlic may interact with [[warfarin]],<ref name=drugs/> [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications.<ref name="UKMi"/> The [[American Veterinary Medical Association]] considers garlic to be toxic to pets.<ref>{{Cite web|url=https://www.avma.org/resources/pet-owners/petcare/household-hazards|title=Household Hazards|website=[[American Veterinary Medical Association]]|access-date=August 14, 2021}}</ref>

{{Infobox nutritional value
| name=Garlic, raw
| image=Garlic bulbs and cloves.jpg
| kJ=623
| protein=6.36 g
| fat=0.5 g
| carbs=33.06 g
| fiber=2.1 g
| sugars=1 g
| calcium_mg=181
| iron_mg=1.7
| magnesium_mg=25
| phosphorus_mg=153
| potassium_mg=401
| sodium_mg=17
| zinc_mg=1.16
| manganese_mg=1.672
| opt1n=[[Selenium in biology|Selenium]]
| opt1v=14.2 μg
| vitC_mg=31.2
| choline_mg=23.2
| thiamin_mg=0.2
| riboflavin_mg=0.11
| niacin_mg=0.7
| pantothenic_mg=0.596
| vitB6_mg=1.2350
| folate_ug=3
| water=59 g
| source_usda=1
| note=[https://fdc.nal.usda.gov/food-details/1103354/nutrients Link to USDA Database entry]
}}
<!--
{| class="toccolours" style="float:right; clear:right; font-size:80%; margin:0 0 1em 1em;" cellpadding="0" cellspacing=0
|- bgcolor=#EEE9BF
| colspan="2" align="center" |'''Components of garlic'''
|- bgcolor=#F5F5DC
| '''[[Phytochemical]]s''' || &nbsp;&nbsp; '''[[Nutrient]]s'''
|- bgcolor=#ffffff
| [[Allicin]] || &nbsp;&nbsp; [[Calcium]]
|- bgcolor=#ffffff
| [[Beta-carotene]] || &nbsp;&nbsp; [[Folate]]
|- bgcolor=#ffffff
| [[Beta-sitosterol]] || &nbsp;&nbsp; [[Iron]]
|- bgcolor=#ffffff
| [[Caffeic acid]] || &nbsp;&nbsp; [[Magnesium]]
|- bgcolor=#ffffff
| [[Chlorogenic acid]] || &nbsp;&nbsp; [[Manganese]]
|- bgcolor=#ffffff
| [[Diallyl disulfide]] || &nbsp;&nbsp; [[Phosphorus]]
|- bgcolor=#ffffff
| [[Ferulic acid]] || &nbsp;&nbsp; [[Potassium]]
|- bgcolor=#ffffff
| [[Geraniol]] || &nbsp;&nbsp; [[Selenium]]
|- bgcolor=#ffffff
| [[Kaempferol]] || &nbsp;&nbsp; [[Zinc]]
|- bgcolor=#ffffff
| [[Linalool]] || &nbsp;&nbsp; [[Thiamine|Vitamin B<sub>1</sub> (Thiamine)]]
|- bgcolor=#ffffff
| [[Oleanolic acid]] || &nbsp;&nbsp; [[Riboflavin|Vitamin B<sub>2</sub> (Riboflavin)]]
|- bgcolor=#ffffff
| [[P-coumaric acid]] || &nbsp;&nbsp; [[Niacin|Vitamin B<sub>3</sub> (Niacin)]]
|- bgcolor=#ffffff
| [[Phloroglucinol]] || &nbsp;&nbsp; [[Vitamin C]]
|- bgcolor=#ffffff
| [[Phytic acid]] ||
|- bgcolor=#ffffff
| [[Quercetin]] ||
|- bgcolor=#ffffff
| [[Rutin]] ||
|- bgcolor=#ffffff
| [[S-Allyl cysteine]] ||
|- bgcolor=#ffffff
| [[Saponin]] ||
|- bgcolor=#ffffff
| [[Sinapic acid]] ||
|- bgcolor=#ffffff
| [[Stigmasterol]] ||
|- bgcolor=#ffffff
| [[Alliin]] ||
|- bgcolor=#F5F5DC
| colspan="2" align="center"|''Source: Balch p 97''<ref>Balch, Phyllis A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery. p. 97.</ref>
|} -->

==Uses==
Because of sulfur compounds circulating in blood, consumed garlic may act as a [[mosquito repellent]], although there is no scientific evidence of its efficacy.<ref>{{cite web |last1=Rutledge |first1=C. Roxanne |last2=Day |first2=Jonathan F. |date=August 8, 2014 |title=Mosquito Repellents |url=http://edis.ifas.ufl.edu/in419 |url-status=live |archive-url=https://web.archive.org/web/20121219024929/http://edis.ifas.ufl.edu/in419 |archive-date=December 19, 2012 |publisher=University of Florida IFAS Extension}}</ref>

===Nutrition===

In the typical serving size of 1–3 cloves (3–9 grams), raw garlic provides no significant nutritional value, with the content of all [[essential nutrients]] below 10% of the [[Daily Value]] (DV). In a reference amount of {{cvt|100|g}}, raw garlic contains some [[micronutrient]]s in rich amounts (20% or more of the DV), including vitamins [[vitamin B6|B6]] (73% DV) and [[vitamin C|C]] (35% DV), and the [[dietary mineral]], [[manganese]] (73% DV). Per 100 gram serving, raw garlic is a moderate source (10–19% DV) of the [[B vitamins]], [[thiamin]] and [[pantothenic acid]], as well as the dietary minerals, [[calcium in biology|calcium]], [[potassium in biology|potassium]], [[phosphorus in biology|phosphorus]], and [[zinc in biology|zinc]].

The composition of raw garlic is 59% water, 33% [[carbohydrate]]s, 6% [[protein (nutrient)|protein]], 2% [[dietary fiber]], and less than 1% [[fat]].

===Culinary===
[[File:Garlic for sale.jpg|thumb|Garlic bulbs and cloves for sale at the Or Tor Kor market in [[Bangkok]]]]

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 [[piquancy|pungent, spicy flavor]] that mellows and sweetens considerably with cooking.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Alli_sat.html|title=Garlic (''Allium sativum'' L.)|last=Katzer|first=Gernot|date=August 8, 2009|access-date=December 2, 2012}}</ref> 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.<ref name="Block 1984">{{cite journal | doi=10.1021/ja00338a049| year=1984|vauthors=Block E, Ahmad S, Jain MK, Crecely R, Apitz-Castro R, Cruz MR |title=(''E'',''Z'')-Ajoene: A potent antithrombotic agent from garlic|journal=[[Journal of the American Chemical Society]]|volume=106| issue=26|pages=8295–8296}}</ref><ref>{{cite journal | author=Block, E | title= The chemistry of garlic and onions | journal=[[Scientific American]] | volume=252 | issue= 3| year=1985 | pages=114–119 | doi=10.1038/scientificamerican0385-114 | pmid = 3975593 | bibcode= 1985SciAm.252c.114B }}</ref><ref name="Block 2010">{{cite book | author=Block, E | title=Garlic and Other Alliums: The Lore and the Science | publisher=[[Royal Society of Chemistry]] | year=2010 | isbn=978-0-85404-190-9}}</ref><ref name="ilic">{{cite journal | title = Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity | journal = Facta Universitatis | date = 2011 | volume = 9 | issue = 1 | pages= 9–20 | doi = 10.2298/FUPCT1101009I | url = http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf| last1 = Ilic | first1 = Dusica | last2 = Nikolic | first2 = Vesna | last3 = Nikolic | first3 = Ljubisa | last4 = Stankovic | first4 = Mihajlo | last5 = Stanojevic | first5 = Ljiljana | last6 = Cakic | first6 = Milorad | name-list-style = vanc }}</ref>

Other parts of the garlic plant are also edible. The [[leaves]] and [[flowers]] ([[bulbil]]s) on the head ([[spathe]]) are sometimes eaten. They are milder in flavor than the bulbs,<ref name="AN"/> and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".<ref>{{Cite book|title=The Kitchen Garden Cookbook|last=Thompson|first=Sylvia|publisher=Bantam Books|year=1997|isbn=978-0-553-37476-6|page=144}}</ref> 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.<ref>{{Cite book|title=The Kitchen Garden Cookbook|last=Thompson|first=Sylvia|publisher=Bantam Books|year=1997|isbn=978-0-553-37476-6|page=145}}</ref>

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 cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Burmese cuisine|Myanmar]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Singaporean cuisine|Singaporean]]), and [[Chinese cuisine|Chinese cookery]], and is very abundant and low-priced. Additionally, the immature flower stalks ([[scape (botany)|scapes]]) of the hardneck are sometimes marketed for uses similar to [[asparagus]] in [[Stir frying|stir-fries]].<ref name="SFNA">{{cite web|url=http://www.sfc.ucdavis.edu/pubs/SFNews/archive/95071.htm|title=Small Farm News Archive|last=Voss|first=Ronald E.|date=July 1995|publisher=UC Davis Small Farm Center |archive-url=https://web.archive.org/web/20070313210109/http://www.sfc.ucdavis.edu/pubs/SFNews/archive/95071.htm |archive-date=March 13, 2007|access-date=April 14, 2010}}</ref>
[[File:Warzywa czosnek002.jpg|thumb|Garlic plants]]
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.<ref>{{cite web|author=Amanda |url=http://www.food-links.com/countries/korea/food-terms-korea.php |title=Glossary of Foods and Food Terms in Korea |publisher=Food-links.com |access-date=April 14, 2010}}</ref> The root cluster attached to the [[bulb|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 (food)|black garlic]], is sweet and syrupy, and is used in the US, Europe and Australia, either produced domestically or imported.

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]], [[Crostino|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.<ref name=scapes/> 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====
[[File:Garlic Press and Garlic.jpg|thumb|Garlic crushed using a [[garlic press]]]]

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, [[cuisine of the Mediterranean|southern Europe]], [[Mujdei|Eastern Europe]] and parts of Latin America.<ref>{{Cite book|last=Meredith, Ted |title=The complete book of garlic: a guide for gardeners, growers, and serious cooks|date=2008|publisher=Timber Press|isbn=978-0-88192-883-9|location=Portland|pages=17–22|oclc=172521653}}</ref> Latin American seasonings, particularly, use garlic in [[sofrito]]s and [[mofongo]]s.<ref>{{cite book|last1=Root|first1=ZPC|title=New Orleans con sabor Latino: the history and passion of Latino cooking|date=2013|publisher=University Press of Mississippi|location=Jackson|isbn=978-1-62103-984-6|edition=Online-Ausg.}}</ref>

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 [[nước chấm|dipping fish sauce]], a highly used dipping sauce condiment used in [[Indochina]]. In [[East Asia|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 [[dumpling]]s in northern China to celebrate the [[Chinese New Year]].<ref name=Block2010/>

Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items. In the [[Levant]], 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 [[smoking (cooking)|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.

====Culinary history ====
Numerous cuneiform records show that garlic has been cultivated in [[Mesopotamia]] for at least 4,000 years.<ref name="Zohary" /> The use of garlic in China and Egypt also dates back thousands of years.<ref name=Block2010 /><ref name="Zohary" /> Well-preserved garlic was found in the tomb of [[Tutankhamun]] (c. 1325 <small>BC</small>).<ref name="Zohary" /> It was consumed by ancient [[Ancient Greece|Greek]] and [[ancient Rome|Roman]] soldiers, sailors, and rural classes ([[Virgil]], ''Eclogues'' ii. 11), and, according to [[Pliny the Elder]] (''[[Pliny's Natural History|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'').<ref name="EB1911">{{EB1911|inline=y|wstitle=Garlic|volume=11|pages=468–469}}</ref> In classical antiquity, garlic was a highly favored food among Jews, to the extent that the ''[[Mishnah]]'' uses the nickname "garlic eaters" (''Mishnah'', ''[[Nedarim (Talmud)|Nedarim]]'' 3:10).<ref name=":2">{{Cite book |last=Broshi |first=Magen |title=Bread, Wine, Walls and Scrolls |date=2001 |publisher=Bloomsbury Publishing PLC |isbn=978-1-84127-201-6 |series=The Library of Second Temple Studies |location=London |page=130}}</ref>

Garlic was rare in traditional [[British cuisine|English cuisine]] (though it is said to have been grown in England before 1548) but has been a common ingredient in Mediterranean Europe.<ref name=":0">{{Cite book|url=https://archive.org/details/forloveofgarlicc0000reno/page/21|title=For the Love of Garlic: The Complete Guide to Garlic Cuisine|last=Renoux|first=Victoria|date=January 1, 2005|publisher=Square One Publishers, Inc.|isbn=978-0-7570-0087-4|pages=[https://archive.org/details/forloveofgarlicc0000reno/page/21 21–25]}}</ref> Translations of the {{circa|lk=no|1300}} [[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 (unit)|hundred]] of 15 [[rope (garlic)|ropes]] of 15 heads each<ref>{{Citation |title=Statutes of the Realm |volume=I |date=1810 |location=London |publisher=G. Eyre & A. Strahan |page=204}}</ref>—but the Latin version of the text may refer to [[herring]] rather than garlic.<ref name=tract>{{Citation |editor-last=Ruffhead |editor-first=Owen |editor-link=Owen Ruffhead |title=The Statutes at Large |url=https://books.google.com/books?id=tKZFAAAAcAAJ |volume=&nbsp;I: From Magna Charta<!--sic--> to the End of the Reign of King Henry the Sixth. To which is prefixed, A Table of the Titles of all the Publick and Private Statutes during that Time |location=London |publisher=Mark Basket for the Crown |date=1763a |pages=[https://books.google.com/books?id=tKZFAAAAcAAJ&pg=PA148 148–149]}}. {{in lang|en}}&nbsp;& {{in lang|la}}&nbsp;& {{in lang|nrf}}</ref>

====Storage====
[[File:Allium sativum. Restra de allos de Oroso- Galiza.jpg|thumb|String of garlic]]

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 [[:fr:wikt:grappe|''grappes'']]. Peeled cloves may be stored in [[wine]] or [[vinegar]] in the refrigerator.<ref>{{cite web|url=http://anrcatalog.ucdavis.edu/pdf/7231.pdf|title=Garlic: Safe Methods to Store, Preserve, and Enjoy|last=Harris|first=Linda J.|publisher=University of California, Division of Agriculture and Natural Resources|access-date=February 28, 2014|archive-date=September 9, 2014|archive-url=https://web.archive.org/web/20140909074943/http://anrcatalog.ucdavis.edu/pdf/7231.pdf}}</ref> Commercially, garlic is stored at 0°C (32°F), in a dry, low-[[humidity]] environment. Garlic will keep longer if the tops remain attached.<ref name="SFNA" />

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]]''.<ref name="umaine">{{Cite web |url=https://extension.umaine.edu/publications/4385e/ |title=Safe Homemade Flavored and Infused Oils |series=Food Safety Facts |publisher=Cooperative Extension Publications, University of Maine |location=Orono, ME |date=2011}}</ref> Acidification with a mild solution of vinegar minimizes bacterial growth.<ref name=umaine /> Refrigeration does not assure the safety of garlic kept in oil, requiring use within one month to avoid bacterial spoilage.<ref name=umaine /> 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.<ref>The Science of Garlic and How to Make the Best Garlic Bread | Garlic Bread | What's Eating Dan?</ref>

Stored garlic can be affected by ''[[Penicillium]]'' decay known as "blue mold" (or "green mold" in some locales), especially in high humidity.<ref>"Bulletin #1206, Blue Mold of Garlic," U. of Maine Cooperative Extension, https://extension.umaine.edu/publications/1206e/ Accessed Dec. 2019</ref> Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with [[sporulation]].<ref>"''Penitsyloz'' (penicillium rot of) garlic. Blue mould in garlic", Penitsyloz garlic. Blue mould in garlic http://www.ukrup.com.ua/en/penitsyloz-garlic-blue-mould-in-garlic/ Accessed Dec. 2019</ref> As sporulation and [[germination]] are delayed at low temperature, and at −4&nbsp;°C are inhibited entirely,<ref>{{Cite journal |doi=10.1016/0925-5214(95)00025-9|title=Low-temperature biology and pathogenicity of Penicillium hirsutum on garlic in storage|journal=Postharvest Biology and Technology|volume=7|issue=1–2|pages=83–89|year=1996|last1=Bertolini|first1=P.|last2=Tian|first2=S.P.}}</ref> in refrigerated cloves one may only see the white mycelium during early stages. ''[[Penicillium hirsutum]]''<ref>"Low-temperature biology and pathogenic@ of Penicillium hirsutum on garlic in storage ", P. Bertolini, 1995, https://doi.org/10.1016/0925-5214(95)00025-9</ref> and ''[[Penicillium allii]]''<ref>"Identification, pathogenicity and distribution of Penicillium spp. isolated from garlic in two regions in Argentina", J.G. Valdez et al., 2009, https://doi.org/10.1111/j.1365-3059.2008.01960.x</ref> are two of the predominant species identified in blue mold.

===Medical research===
====Cardiovascular====

As of 2016, [[clinical research]] found that consuming garlic produces only a small reduction in [[blood pressure]] (4 mmHg),<ref name="Ried2008">{{cite journal |last1=Ried |first1=Karin |last2=Frank |first2=Oliver R |last3=Stocks |first3=Nigel P |last4=Fakler |first4=Peter |last5=Sullivan |first5=Thomas |title=Effect of garlic on blood pressure: A systematic review and meta-analysis |journal=BMC Cardiovascular Disorders |date=16 June 2008 |volume=8 |issue=1 |page=13 |doi=10.1186/1471-2261-8-13 |pmid=18554422 |pmc=2442048 |quote=Our meta-analysis suggests that garlic preparations are superior to placebo in reducing blood pressure in individuals with hypertension.|doi-access=free }}</ref><ref name="rohner">{{cite journal|last1=Rohner|first1=Andres|last2=Ried|first2=Karin|last3=Sobenin|first3=Igor A.|last4=Bucher|first4=Heiner C.|last5=Nordmann|first5=Alain J.|date=March 1, 2015|title=A systematic review and meta-analysis on the effects of garlic preparations on blood pressure in individuals with hypertension|journal=American Journal of Hypertension|volume=28|issue=3|pages=414–423|doi=10.1093/ajh/hpu165|issn=1941-7225|pmid=25239480|doi-access=free}}</ref><ref name="Stabler2012">{{cite journal|last1=Stabler|first1=Sarah N.|last2=Tejani|first2=Aaron M.|last3=Huynh|first3=Fong|last4=Fowkes|first4=Claire|date=August 2012|title=Garlic for the prevention of cardiovascular morbidity and mortality in hypertensive patients|journal=Cochrane Database of Systematic Reviews|volume=2012|issue=8|article-number=CD007653|doi=10.1002/14651858.CD007653.pub2|pmid=22895963|pmc=6885043}}</ref><ref>{{Cite journal|last1=Varshney|first1=Ravi|last2=Budoff|first2=Matthew J|date=February 2016|title=Garlic and heart disease|journal=The Journal of Nutrition|volume=146|issue=2|pages=416S–421S|doi=10.3945/jn.114.202333|issn=1541-6100|pmid=26764327|s2cid=10921034 |url=https://escholarship.org/uc/item/01r1171s|doi-access=free}}</ref> and there is no clear long-term effect on [[hypertension]], cardiovascular [[morbidity]] or [[death|mortality]].<ref name="Stabler2012"/> A 2016 [[meta-analysis]] indicated there was no effect of garlic consumption on blood levels of [[lipoprotein(a)]], a [[biomarker]] of [[atherosclerosis]].<ref>{{cite journal|last1=Sahebkar|first1=Amirhossein|last2=Serban|first2=Corina|last3=Ursoniu|first3=Sorin|last4=Banach|first4=Maciej|title=Effect of garlic on plasma lipoprotein(a) concentrations: A systematic review and meta-analysis of randomized controlled clinical trials|journal=[[Nutrition (journal)|Nutrition]]|volume=32|issue=1|pages=33–40|doi=10.1016/j.nut.2015.06.009|issn=0899-9007|pmid=26522661|year=2016}}</ref>

Because garlic might reduce [[platelet aggregation]], people taking [[anticoagulant]] medication are cautioned about consuming garlic.<ref name="nih" /><ref>{{cite journal|last=Rahman|first=Khalid|date=November 2007|title=Effects of garlic on platelet biochemistry and physiology|journal=[[Molecular Nutrition & Food Research]]|volume=51|issue=11|pages=1335–44|doi=10.1002/mnfr.200700058|pmid=17966136}}</ref><ref>{{cite journal|last1=Borrelli|first1=Francesca|last2=Capasso|first2=Raffaele|last3=Izzo|first3=Angelo A.|date=November 2007|title=Garlic (''Allium sativum'' L.): Adverse effects and drug interactions in humans|journal=[[Molecular Nutrition and Food Research]]|volume=51|issue=11|pages=1386–97|doi=10.1002/mnfr.200700072|pmid=17918162}}</ref>

====Cancer====
Two reviews found no effect of consuming garlic on [[colorectal cancer]].<ref>{{cite journal|last1=Chiavarini|first1=Manuela|last2=Minelli|first2=Liliana|last3=Fabiani|first3=Roberto|date=February 1, 2016|title=Garlic consumption and colorectal cancer risk in man: a systematic review and meta-analysis|journal=[[Public Health Nutrition]]|volume=19|issue=2|pages=308–317|doi=10.1017/S1368980015001263|issn=1475-2727|pmid=25945653|pmc=10270922 |doi-access=free}}</ref><ref>{{cite journal|last1=Zhu|first1=Beibei|last2=Zou|first2=Li|last3=Qi|first3=Lu|last4=Zhong|first4=Rong|last5=Miao|first5=Xiaoping|date=December 1, 2014|title=Allium vegetables and garlic supplements do not reduce risk of colorectal cancer, based on meta-analysis of prospective studies|journal=[[Clinical Gastroenterology and Hepatology]]|volume=12|issue=12|pages=1991–2001.e1–4; quiz e121|doi=10.1016/j.cgh.2014.03.019|issn=1542-7714|pmid=24681077|doi-access=free}}</ref> A 2016 meta-analysis of [[case-control study|case-control]] and [[cohort study|cohort studies]] found a moderate inverse association between garlic intake and some cancers of the upper [[digestive tract]].<ref>{{cite journal|last1=Guercio|first1=Valentina|last2=Turati|first2=Federica|last3=La Vecchia|first3=Carlo|last4=Galeone|first4=Carlotta|last5=Tavani|first5=Alessandra|title=Allium vegetables and upper aerodigestive tract cancers: a meta-analysis of observational studies|journal=[[Molecular Nutrition & Food Research]]|publication-date=October 14, 2015|volume=60|issue=1|pages=212–222|doi=10.1002/mnfr.201500587|issn=1613-4133|pmid=26464065|year=2016}}</ref>

====Common cold====
A 2014 review found insufficient evidence to determine the effects of garlic in preventing or treating the [[common cold]].<ref name="Cochrane2014">{{cite journal|last1=Lissiman|first1=Elizabeth|last2=Bhasale|first2=Alice L.|last3=Cohen|first3=Marc|date=November 2014|title=Garlic for the common cold|journal=[[Cochrane Database of Systematic Reviews]]|volume=11|issue=11|article-number=CD006206|doi=10.1002/14651858.CD006206.pub4|pmid=25386977|pmc=6465033}}</ref> Other reviews concluded a similar absence of high-quality evidence for garlic having a significant effect on the common cold.<ref name="nih" /><ref name="Allan2014">{{cite journal|last1=Allan|first1=G. Michael|last2=Arroll|first2=Bruce|title=Prevention and treatment of the common cold: making sense of the evidence|journal=Canadian Medical Association Journal|publication-date=February 18, 2014|volume=186|issue=3|pages=190–9|doi=10.1503/cmaj.121442|pmc=3928210|pmid=24468694|year=2014}}</ref>

[[File:Tacuinum sanitatis-garlic.jpg|thumb|Harvesting garlic, from ''[[Tacuinum Sanitatis]]'', 15th century ([[Bibliothèque nationale de France]])]]

===Folk medicine===
Garlic has been used for traditional medicine in diverse cultures such as in Korea, Egypt, Japan, China, Rome, and Greece.<ref name=drugs/><ref name=nih/> In his ''[[Natural History (Pliny)|Natural History]]'', [[Pliny the Elder|Pliny]] gave a [[traditional medicine|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.&nbsp;99). [[Alexander Neckam]], a writer of the 12th century (see Wright's edition of his works, p.&nbsp;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 [[dropsy|dropsies]] cured by it alone.<ref name="EB1911"/><ref>Cullen 1789, vol.ii. p.&nbsp;174.</ref>

===Other uses===
The sticky juice within the bulb cloves is used as an [[adhesive]] in mending glass and porcelain.<ref name="AN"/> 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.<ref>{{cite journal|last1=Anwar|first1=Awais|last2=Groom|first2=Murree|last3=Sadler-Bridge|first3=David|title=Garlic: from nature's ancient food to nematicide|url=http://www.pan-uk.org/pestnews/Issue/pn84/PN84_18-20.pdf|journal=Pesticide News|date=June 2009|volume=84|issue=June|pages=18–20|archive-url=https://web.archive.org/web/20170128170443/http://www.pan-uk.org/pestnews/Issue/pn84/PN84_18-20.pdf|archive-date=January 28, 2017}}</ref>

==In culture==
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]].<ref name=nih/> Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf|werewolves]], and [[vampire]]s. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.<ref name="asdf">{{cite book|title=In Search of Dracula: The History of Dracula and Vampires|last1=McNally|first1=Raymond T.|last2=Florescu|first2=Radu|publisher=Houghton Mifflin|year=1994|isbn=978-0-395-65783-6|pages=[https://archive.org/details/insearchofdracul00mcna/page/120 120–122]|url=https://archive.org/details/insearchofdracul00mcna/page/120}}</ref><ref>{{cite book|title=Cassell's Dictionary of Superstitions|last=Pickering|first=David|publisher=Sterling Publishing|year=2003|isbn=978-0-304-36561-6|page=211}}</ref>

In the foundation myth of the ancient Korean kingdom of [[Old Chosŏn|Gojoseon]], eating nothing but 20 cloves of garlic and a bundle of [[Artemisia princeps|Korean mugwort]] for 100 days let a [[Ungnyeo|bear be transformed into a woman]].<ref>{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=[[Reaktion Books]]|year=2008|isbn=978-1-86189-348-2|location=London|page=12}}</ref>

The [[Hebrew Bible]] recounts that during their [[The Exodus|journey in the wilderness]], the [[Israelites]] yearned for garlic among other foods they had eaten in Egypt (''[[Book of Numbers|Numbers]]'', 11:5).<ref name=":2" /> [[Rabbinic literature]] attributes to [[Ezra]] the teaching that consuming garlic on [[Shabbat (Talmud)|Shabbat]] nights promotes intimacy, "because it brings in love and brings out lust." (''[[Jerusalem Talmud]]'', ''[[Megillah (Talmud)|Megillah]]'', 75:1).<ref name=":2" />

In celebration of [[Nowruz]] (Persian calendar New Year), garlic is one of the essential items in a {{lang|fa-Latn|[[haft-sin]]}} ('seven things beginning with "S{{"'}}) table, a traditional New Year's display: the name for garlic in [[Persian language|Persian]] is {{lang|fa|سیر}} ({{lang|fa-Latn|seer}}), which begins with {{lang|fa|[[Shin (letter)#Arabic shīn|س]]}} ({{lang|fa-Latn|sin}}, {{IPA|fa|siːn|pron}}, {{Respell|seen}}) the [[Perso-Arabic]] letter corresponding to "S".<ref>{{Cite news |last=Fulton |first=April |date=2024-03-19 |title=Nowruz: Persian New Year's Table Celebrates Spring Deliciously |url=https://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously |access-date=2025-03-13 |publisher=[[NPR]] |language=en}}</ref>

In [[Islam]], it is recommended not to eat raw garlic prior to going to the mosque. This is based on several [[hadith]].<ref>{{cite web|url=https://sunnah.com/bukhari/10/245|title=Hadith – Book of Call to Prayers (Adhaan) – Sahih al-Bukhari – Sayings and Teachings of Prophet Muhammad (صلى الله عليه و سلم)|website=Sunnah}}</ref><ref>{{cite web|url=https://sunnah.com/muslim/5/91|title=Hadith – The Book of Mosques and Places of Prayer – Sahih Muslim – Sayings and Teachings of Prophet Muhammad (صلى الله عليه و سلم)|website=Sunnah}}</ref>

Some [[Mahayana|Mahāyāna]] Buddhists and sects in [[China]] and [[Vietnam]] avoid eating onions, garlic, scallions, chives and leeks, which are known as ''Wu hun'' ({{lang-zh|c=五葷|p=Wǔ hūn}}, 'the five forbidden pungent vegetables').<ref>{{Cite web |title=Dictionary :: 荤 in Chinese, Japanese and Buddhism |url=https://www.orientaloutpost.com/dictionary.php?q=%E8%8D%A4 |access-date=2024-07-24 |website=www.orientaloutpost.com}}</ref>

Because of its strong odor, garlic is sometimes called the "stinking rose".

==Gallery==
<gallery mode=packed>
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]]
</gallery>

==See also==
*{{annotated link|Garlic Is as Good as Ten Mothers|''Garlic Is as Good as Ten Mothers''}}
*[[Garlic oil]]
*[[Garlic sauce]]
*[[Herbalism]]
*[[International Code of Nomenclature for Cultivated Plants]]
*[[List of garlic dishes]]
*[[List of garlic festivals]]
*[[Pyruvate scale]]

== Notes ==
{{notelist}}

== References ==
{{Reflist|30em}}

== Further reading ==
*{{cite book | last=Block | first=Eric | title=Garlic and Other Alliums | publisher=Royal Society of Chemistry | publication-place=Cambridge, UK | date=2010 | isbn=978-0-85404-190-9 | oclc=311464092}}
*{{cite book | last=Cherry | first=Robin | title=Garlic, an Edible Biography | publisher=Shambhala Publications | publication-place=Boston | date=2014-11-11 | isbn=978-1-61180-160-6}}
*{{cite book |chapter=The Onion Family: Onions, Garlic, Leeks |pages=310–3|author=McGee, Harold|title=On Food and Cooking|publisher=Scribner|year=2004|isbn=978-0-684-80001-1|edition=Revised}}

==External links==
{{Cookbook}}
{{Wikibooks|Horticulture|Garlic}}
{{Wikibooks|1=Ethnomedicine
|2=Home Remedies#Garlic
|3=Garlic
}}
{{Commons category|Allium sativum}}
* {{Wikispecies-inline|Allium sativum|''Allium sativum''}}
* {{Wiktionary-inline|garlic}}

{{Allium}}
{{Herbs & spices}}
{{Taxonbar|from=Q23400}}
{{Authority control}}

[[Category:Allium]]
[[Category:Belizean cuisine]]
[[Category:Italian cuisine]]
[[Category:Objects believed to protect from evil]]
[[Category:Plants described in 1753]]
[[Category:Root vegetables]]
[[Category:Spices]]
[[Category:Botanical taxa named by Carl Linnaeus]]
[[Category:Romani cuisine]]