Garlic (Allium sativum)

Garlic (Allium sativum) is a vegetable belonging to the onion family that has a wide variety of culinary uses and numerous potential health benefits. Known for its particularly pungent taste and aroma, garlic is one of the world's oldest cultivated plants and has a history as a foodstuff that dates back as far as ancient Egypt. Garlic also has a storied cultural history as an herb believed to have protective powers capable of warding off evil. However, garlic's real benefits are its positive correlations in assisting with cardiovascular health and cancer prevention. As a culinary ingredient, garlic is typically used to make sauces or to season meats, seafood, vegetables, and other dishes, but it can also be enjoyed roasted on its own or eaten raw. One of the most widely used and easily recognizable foods, garlic is an important ingredient in many culinary dishes from around the world.

Brief History

Garlic originated in the mountainous regions of southern central Asia. It is believed that early nomadic hunter-gatherers may have started cultivating garlic more than ten thousand years ago. These nomads likely also contributed to garlic's initial spread outside its native region. Given the lightweight and durable nature of garlic bulbs, the nomadic hunter-gatherers probably brought them along as they traveled from place to place and planted them wherever they took up temporary residence. They may also have traded garlic with people of other cultures, including Indians and Egyptians.

As garlic became more widespread, it grew increasing popular as a preservative and as a food with many health benefits. Although it appeared in nearly every early civilization, garlic was particularly popular in ancient Egypt. Among Egyptians, garlic was highly prized as both a food and a medicine. In fact, the Egyptians were so convinced of garlic's invigorating qualities that they fed it to the slaves who built the pyramids to improve their strength and endurance. Elsewhere, garlic gradually became popular over time. It has been theorized that the cultivation of garlic in China began during the Han dynasty (221–206 BCE). Records indicated that the ancient Greeks and Romans were also familiar with garlic and, like the Egyptians, used it both as food and medicine.

By the sixteenth century, garlic was being consumed by people across Europe. In Romania, garlic became a fixture of local folklore thanks to the belief that it had supernatural properties that protected people from disease and various evil entities, most notably vampires. As garlic subsequently became more popular around the world, its association with vampires became one of its most well-known and enduring cultural attributes.

Overview

There are three main types of garlic: hardneck (or stiffneck), softneck, and great-headed (or elephant). Hardneck varieties produce a flowering stalk surrounded by underground cloves. These varieties are generally considered to be the most flavorful type of garlic and, as such, are typically favored by professional and amateur chefs alike. Softneck varieties do not produce flowers or seeds. Rather, they develop bulblets on their stems. Softnecks are easier to grow than other varieties and have the longest shelf life. Because of this, softnecks are the type of garlic most likely to be found in supermarkets. Great-headed varieties are the least common of the three main types of garlic. Larger and less hardy than hardnecks or softnecks, great-headed garlic varieties are more closely related to leeks and, as a result, taste more like onions than normal garlic.

Garlic is typically grown in regions with temperate and tropical climates. Since it does not normally produce seeds in the wild, garlic is grown by planting existing cloves in well-drained, loamy soil. Garlic can be planted in either spring or fall, though fall planting is typically preferred. In temperate climates, harvesting usually takes place in late July or August. In warmer climates, harvest dates vary based on when the crops were planted. Garlic is a very resilient plant, and it is naturally resistant to most pests. Still, it is susceptible to white rot, a fungus that attacks the base of the plant's leaves and roots.

Nearly ten million tons of garlic is produced worldwide every year. China, India, Spain, Egypt, Turkey, and the United States are among the world's largest garlic-producing countries.

Garlic has a broad array of culinary uses. Many people enjoy eating garlic on its own, either roasted or raw. Because garlic becomes soft and smooth when roasted, it is often used as a butter-like spread on bread. Garlic can also be smoked, deep fried, or pickled. Garlic is most commonly used as a seasoning to enhance the flavor of various dishes and as a key ingredient in sauces and dressings. The use of garlic in cooking is perhaps most commonly associated with Italian cuisine, though it is found in many recipes from cultures around the world. Garlic bulbs are also often processed to create oils and powders. Like whole garlic cloves, garlic oils and powders are commonly used for seasoning purposes.

Garlic has long been prized for its health benefits. Most of these benefits result from the fact that garlic is an excellent source of many vitamins and antioxidants. In addition, garlic contains allicin, the compound that gives the vegetable its trademark taste and aroma. Allicin helps to lower blood pressure and lipids, reduce clotting, and lower the risk of cancer. Due in part to allicin, garlic is valued for its cardiovascular benefits, and it is thought to help in the prevention of heart disease, heart attacks, and atherosclerosis. Garlic is also known to be helpful in the prevention of various types of cancer, including breast cancer, stomach cancer, and prostate cancer. Some studies even suggest that garlic can help in preventing the common cold. Garlic's health benefits are not limited to prevention, however. Garlic is also used to treat a wide variety of health problems, including earaches, headaches, fevers, menstrual disorders, stomachaches, low blood sugar, diarrhea, joint pain, chronic fatigue syndrome, scleroderma, asthma, and yeast infections.

Bibliography

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