Garlic

Species of Allium

Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Monocots, Asparagales, Amaryllidaceae, Allium

Species name: Allium sativum

Consumption area(s): Earth

Note: For better understanding, please read the article on flowering plants (angiospermae) first. If you come across unfamiliar words, you can click on any highlighted term to open the glossary with definitions of key botanical terms.

Introduction

Garlic (Allium sativum) is a plant belonging to the Allium genus that originates from central and southern Asia, with a range extending from the Black Sea region through the southern Caucasus, northeastern Iran, and the Hindu Kush, and it also grows wild in parts of Mediterranean Europe.

This plant has been valued for millennia as a flavoring, culinary staple, and traditional medicinal remedy. Historical records show that it was used by ancient civilizations such as the Babylonians, Egyptians, Jews, Romans, and Chinese, and it continues to play a prominent role in Mediterranean and Asian cuisines as well as in folk medicine.

Description of the plant

Garlic is a perennial flowering plant native to Central Asia, South Asia, and northeastern Iran. It develops from a bulb and produces a tall, upright flowering stem that can reach about 1 meter (3 feet) in height.

The leaves are flat and linear, typically measuring 1.25–2.5 cm (0.5–1 inch) wide, ending in a sharp tip. During the Northern Hemisphere summer, from July to September, the plant may produce flowers ranging in color from pink to purple. These flowers are hermaphroditic and rely on pollinators such as butterflies, moths, and other insects to facilitate reproduction.

Description of the edible part (bulb)

The garlic bulb emits a distinctive strong smell and usually consists of 10 to 20 individual cloves. The central cloves tend to be symmetrical, while the outer ones may appear irregular in shape. Each clove is protected by an inner leaf sheath, which is in turn surrounded by multiple layers of outer sheathing leaves. When planted at the correct time and depth, garlic can be successfully cultivated in northern regions, even as far as Alaska.

The organoleptic properties of garlic come from its sulfur compounds, including allicin, ajoene, and polysulfides, which give it its strong aroma and pungent taste. When the cloves are cut or crushed, an enzymatic reaction releases volatile substances that produce the characteristic heat of raw garlic. Cooking transforms these compounds, softening both the aroma and the sharpness, and enhancing the flavor and texture for culinary use.

Garlic is widely used in cooking, with the bulb as the main edible part, consumed raw or cooked. The cloves have a pronounced flavor that mellows when cooked, while green shoots and immature flowers are valued for their delicate taste. Its nutritional profile includes water, carbohydrates, proteins, and minerals such as manganese, calcium, and phosphorus. To maximize flavor, garlic can be roasted whole with oil, producing a creamy texture and a sweeter, more subtle taste.

History of garlic as food

Numerous cuneiform texts indicate that this plant was already cultivated in Mesopotamia at least four thousand years ago. Its use in China and Egypt also dates back to ancient times, as shown by archaeological findings. Well-preserved specimens were discovered in the tomb of Tutankhamun (circa 1325 BCE). In antiquity, it was consumed by Greek and Roman soldiers, as well as by sailors and farmers, with references found in Virgil’s Eclogues and in the writings of Pliny the Elder, who notes its use among African cultivators. According to Theophrastus, the Greeks also placed it on stone piles at crossroads as an offering to Hecate.

In traditional English cuisine, this spice was relatively rare, even though records show it was grown in England before 1548. It was, however, far more common in Mediterranean culinary traditions. An old English statute, the Assize of Weights and Measures (circa 13th century), specifies standardized units for the production and sale of this product, defining one unit as 15 cords of 15 bulbs each. However, a Latin version of the text leaves some uncertainty, suggesting the reference might pertain to herring rather than garlic.

Garlic production method

This plant is easy to cultivate and can grow year-round in mild climates. Although it can be propagated from seed, almost all commercial production is achieved by planting cloves directly in the soil. In colder regions, cloves should be planted about six weeks before the first frost, allowing roots to form without the emergence of shoots. Harvesting generally takes place from late spring to early summer.

Garlic plants can be spaced relatively closely, provided there is enough room for bulb development, and they also grow well in deep containers. They thrive in loose, dry, well-drained soils, ideally in sunny locations, and are hardy across a wide climatic range. To produce larger bulbs, it is important to select large garlic heads, separate the cloves, and maintain proper spacing in the planting bed. While the plant prefers soil rich in organic matter, it is adaptable to different soil types and pH levels.

There are two main subgroups: hardneck and softneck garlic. The choice of variety depends on latitude, as the plant is sensitive to day length. Hardneck varieties, typical of colder climates, produce large cloves, whereas softneck varieties, better suited to warmer regions near the equator, yield compact bulbs with smaller cloves.

To encourage bulb development, the flowering scapes should be removed, though they can still be consumed raw or cooked. Propagation, known as division, involves separating and planting cloves. Hardneck varieties require a period of cold exposure, while softneck types grow well in milder climates. Cold temperatures trigger vernalization, a process essential for forming compound bulbs. Without this process, the result is a single, round bulb.

Classification of garlic

This species is further divided into subspecies:

• Hardneck garlic
• Softneck garlic

It should also be noted that many plants commonly referred to as “garlic” are not included in these categories, as they belong to different species.

Nutritional fact tabel of garlic bulb

Please note that nutritional values may vary slightly between subspecies and varieties.

Nutrients	Fresh garlic (100 g)	Dried garlic (100 g)
Calories (kcal)	149	331
Total fat (g)	0.7	0.7
———Saturated fat (g)	0	0.2
Cholesterol (mg)	0	0
Sodium (mg)	16.8	60
Total carbohydrates (g)	32.7	72.7
———Dietary fiber (g)	2	9
———Total sugar (g)	1	0
Protein (g)	6.3	16.5

Recipes that use this product as an ingredient:

Sorana beans “al fiasco” (Fagioli di Sorana al fiasco)

https://en.wikipedia.org/wiki/Garlic