Garlics

Garlic (Allium sativum) is a bulb-forming perennial in the onion family that is cultivated worldwide for its edible cloves. Although the term garlics is sometimes encountered, the standard name refers to a single species; garlics may be used informally to refer to multiple varieties or preparations derived from garlic.

The garlic bulb consists of several separate cloves encased in a papery skin. The number of cloves per bulb varies by variety and growing conditions. The flavor is pungent and becomes milder with cooking.

Two main cultivated groups are softneck garlic (Allium sativum var. sativum) and hardneck garlic (Allium sativum var. ophioscorodon). Hardneck types produce a stiff flowering stalk and generally larger cloves with stronger flavor, while softneck varieties lack a prominent stalk and typically store better, with more numerous but smaller cloves.

Cultivation requires a cool, sunny climate and well-drained soil. Garli c is usually planted in fall in temperate regions and harvested in late spring or summer when foliage begins to yellow. After harvest, bulbs are cured in a dry, airy place before storage. Garlic prefers full sun and needs regular moisture during the growing season but good drainage to prevent rotting.

In cooking, garlic is used fresh, dried, or preserved and can be roasted, sautéed, or raw. It is a common flavoring in many cuisines and varies in aroma and intensity with preparation and aging.

Health aspects are associated with sulfur compounds such as allicin, formed when garlic is crushed. These compounds may have antimicrobial and cardiovascular effects, but evidence varies and garlic is not a substitute for medical treatment. Some individuals may experience sensitivity or digestive upset.

Garlic has a long history of cultivation, valued for both culinary and medicinal uses, and remains a staple in kitchens worldwide.