ajo

Ajo, or garlic, refers to the edible bulb of Allium sativum, a species in the onion family. Garlic is cultivated for its bulbs, which consist of multiple cloves wrapped in a papery skin. It is used worldwide as a flavoring and in traditional medicines.

In cultivated form, garlic is a hardy perennial grown from cloves. Most production uses cloves from the harvested bulb rather than seed. Varieties are commonly grouped into hardneck and softneck types. Hardneck garlic produces a flowering stalk, or scape, and tends to have larger cloves with strong flavor. Softneck garlic forms longer, more pliable bulbs and stores well. Garlic is typically planted in autumn in temperate regions and harvested in late spring or early summer after the leaves begin to yellow. After harvest, bulbs are cured in a dry, ventilated area to extend shelf life.

Culinary uses include raw minced garlic for sauces and dressings, sautéed or roasted for heat and aroma, and dried or powdered forms for seasoning. Fresh garlic is pungent, while roasting yields a mellow sweetness.

Nutritionally, garlic contains sulfur compounds such as allicin, formed when cloves are crushed or chopped, as well as vitamins and minerals. Some studies suggest antimicrobial and cardiovascular benefits, but results are mixed and consumption is not a substitute for medical treatment. Garlic may interact with anticoagulants and cause breath or body odor in some people.

Originating in Central Asia, garlic has a long history of cultivation and use in many cuisines around the world, with China currently the leading producer, followed by other major growing countries.