Knoblauch

Knoblauch, known in English as garlic, is the bulbous plant Allium sativum in the onion family. It is cultivated for its pungent cloves used as a spice and seasoning. Garlic is believed to have originated in Central Asia and has been cultivated for thousands of years. The bulb comprises several cloves wrapped in a thin papery skin.

The plant typically grows 20 to 60 centimeters tall, with hollow, linear leaves and an umbel of white to purple flowers. The edible portion is the bulb, formed of individually wrapped cloves that mature underground. There are softneck and hardneck varieties, differing in stem, clove arrangement, and winter hardiness. The characteristic aroma arises from sulfur compounds produced when the cloves are crushed or chopped.

Knoblauch prefers well-drained, fertile soil and a sunny position. It is usually planted as individual cloves in autumn in temperate regions to over-winter, or in spring in warmer climates. Cloves form within the bulb as the plant matures; harvest occurs when the lower leaves start to yellow. After harvest, bulbs are cured by drying in a warm, well-ventilated area to extend shelf life.

Garlic is used raw or cooked as a flavoring in countless dishes. It can be minced, sliced, roasted, or pressed and infused into oil. Its pungent aroma and complexity deepen with cooking. Garlic is a staple in many regional cuisines, from Mediterranean to East Asian cooking.

Nutritionally, garlic contains small amounts of vitamins and minerals and notable sulfur compounds such as allicin that form when crushed. Some laboratory and clinical studies suggest antimicrobial and cardiovascular effects, but human evidence is limited and results are mixed. Garlic may interact with certain medications, notably anticoagulants, and excessive consumption can cause digestive discomfort or odor. Proper storage keeps bulbs in a cool, dry place for several months; peeled cloves last about one to two weeks in the refrigerator.