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'''Garlic''' ('''''Allium sativum''''') is a [[species]] of [[bulb]]ous [[flowering plant]] in the [[genus]] ''[[Allium]]''. Its close relatives include the [[onion]], [[shallot]], [[leek]], [[chive]],<ref name="Block2010">{{cite book|url=https://books.google.com/books?id=6AB89RHV9ucC|title=Garlic and Other Alliums: The Lore and the Science|last=Block|first=Eric|publisher=Royal Society of Chemistry|year=2010|isbn=978-0-85404-190-9}}</ref> [[Allium fistulosum|Welsh onion]], and [[Allium chinense|Chinese onion]].<ref name="AN">{{cite web|url=http://www.allallergy.net/fapaidfind.cfm?cdeoc=684|title=Substance Info: Garlic|website=All Allergy|publisher=Zing Solutions|archive-url=https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684|archive-date=June 15, 2010|url-status=dead|access-date=April 14, 2010}}</ref> It is native to [[South Asia]], [[Central Asia]] and northeastern [[Iran]] and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use.<ref name="kew">{{Cite web|url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:528796-1|title=Allium sativum L. |publisher=Plants of the World Online {{!}} Kew Science |access-date=October 31, 2018}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=6AB89RHV9ucC|title=Garlic and Other Alliums: The Lore and the Science|last=Block|first=Eric|date=2010|publisher=Royal Society of Chemistry|isbn=9780854041909|language=en|pages=5–6}}</ref> It was known to [[ancient Egypt]]ians and has been used as both a food flavoring and a [[traditional medicine]].<ref name="drugs">{{cite web |title=Garlic |url=https://www.drugs.com/npp/garlic.html |publisher=Drugs.com |access-date=20 January 2023 |date=19 December 2022}}</ref><ref name=nih/> [[China]] produced 73% of the world's supply of garlic in 2021.<ref name="fao">{{cite web|title=Garlic production in 2021: Crops/World Regions/Production Quantity/Year (from pick lists)|url=http://www.fao.org/faostat/en/#data/QC|date=2023|access-date=27 November 2023|publisher=Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT)}}</ref>
==Etymology==
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|[[Las Pedroñeras]], Spain (PGI)
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|China (PGI)
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*''A. sativum'' var. ''sativum'', or softneck garlic, includes artichoke garlic, silverskin garlic, and creole garlic.
There are at least 120 cultivars originating from [[Central Asia]], making it the main center of garlic biodiversity.<ref>{{cite journal |author=Kamenetsky, R. |author2=London Shafir, I. |author3=Khassanov, F.|display-authors=etal |title=Diversity in fertility potential and organo-sulphur compounds among garlics from Central Asia |journal=Biodivers Conserv |date=2005 |volume=14 |issue=2 |pages=281–295 |doi=10.1007/s10531-004-5050-9 |bibcode=2005BiCon..14..281K |s2cid=17749916 |url=http://library.wur.nl/WebQuery/wurpubs/338008 }}</ref>
== Cultivation ==
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The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cells]] are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several sulfur-containing compounds stored in the cell fluids ([[cytosol]]).<ref>{{Cite journal|last1=Jones|first1=Meriel G.|last2=Hughes|first2=Jill|date=August 2004|title=Biosynthesis of the flavour precursors of onion and garlic|journal=Journal of Experimental Botany |volume=55|issue=404|pages=1903–18|doi=10.1093/jxb/erh138|pmid=15234988|doi-access=free}}</ref> The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time.<ref name="McGee, pp. 310–311">McGee, pp. 310–311</ref>
Among alliums, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or [[leek]]s.<ref name="McGee, pp. 310–311"/> Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as birds, insects, and worms from eating the plant.<ref name="Macpherson">{{cite journal|last1=Macpherson|first1=Lindsey J.|last2=Geierstanger|first2=Bernhard H.|last3=Viswanath|first3=Veena|last4=Bandell|first4=Michael|last5=Eid|first5=Samer R.|last6=Hwang|first6=SunWook|last7=Patapoutian|first7=Ardem|title=The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin|url=https://www.cell.com/current-biology/pdf/S0960-9822(05)00391-X.pdf|journal=[[Current Biology]]|publication-date=May 24, 2005|volume=15|issue=10|pages=929–34|doi=10.1016/j.cub.2005.04.018|pmid=15916949|year=2005|s2cid=163993|doi-access=free|bibcode=2005CBio...15..929M }}</ref>
A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-[[transient receptor potential]] channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<ref name=Macpherson/> Allicin, along with its decomposition products [[diallyl disulfide]] and [[diallyl trisulfide]], are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as [[vinyldithiin]]s and [[ajoene]].<ref name=Block2010/>
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[[File:Garlic whole.jpg|thumb|A garlic bulb]]
Garlic is widely used around the world for its pungent flavor as a seasoning or [[condiment]].
The garlic plant's [[bulb]] is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic [[piquancy|pungent, spicy flavor]] that mellows and sweetens considerably with cooking.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Alli_sat.html|title=Garlic (''Allium sativum'' L.)|last=Katzer|first=Gernot|date=August 8, 2009|access-date=December 2, 2012}}</ref> The distinctive aroma is mainly due to [[organosulfur]] compounds including [[allicin]] present in fresh garlic cloves and [[ajoene]] which forms when they are crushed or chopped. A further metabolite [[allyl methyl sulfide]] is responsible for garlic breath.<ref name="Block 1984">{{cite journal | doi=10.1021/ja00338a049| year=1984|vauthors=Block E, Ahmad S, Jain MK, Crecely R, Apitz-Castro R, Cruz MR |title=(''E'',''Z'')-Ajoene: A potent antithrombotic agent from garlic|journal=[[Journal of the American Chemical Society]]|volume=106| issue=26|pages=8295–8296}}</ref><ref>{{cite journal | author=Block, E | title= The chemistry of garlic and onions | journal=[[Scientific American]] | volume=252 | issue= 3| year=1985 | pages=114–119 | doi=10.1038/scientificamerican0385-114 | pmid = 3975593 | bibcode= 1985SciAm.252c.114B }}</ref><ref name="Block 2010">{{cite book | author=Block, E | title=Garlic and Other Alliums: The Lore and the Science | publisher=[[Royal Society of Chemistry]] | year=2010 | isbn=978-0-85404-190-9}}</ref><ref name="ilic">{{cite journal | title = Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity | journal = Facta Universitatis | date = 2011 | volume = 9 | issue = 1 | pages= 9–20 | doi = 10.2298/FUPCT1101009I | url = http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf| last1 = Ilic | first1 = Dusica | last2 = Nikolic | first2 = Vesna | last3 = Nikolic | first3 = Ljubisa | last4 = Stankovic | first4 = Mihajlo | last5 = Stanojevic | first5 = Ljiljana | last6 = Cakic | first6 = Milorad | name-list-style = vanc }}</ref>
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In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. [[Laba garlic]], prepared by soaking garlic in [[vinegar]], is a type of pickled garlic served with [[dumpling]]s in northern China to celebrate the [[Chinese New Year]].<ref name=Block2010/>
Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items. In
Lightly [[smoking (cooking)|smoked]] garlic is used in British and other European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews.
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====Cancer====
====Common cold====
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===Adverse effects and toxicology===
The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The [[sulfur]] compound [[allicin]], produced by crushing or chewing fresh garlic,<ref name=drugs/> produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s.<ref name=Block2010/> Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.
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Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed, and have noted a garlic odor coming from them.<ref name=drugs/><ref name=UKMi>{{cite web|last=Hogg |first=Jennifer |title=Garlic Supplements |website=Complementary Medicines Summary |publisher=UK Medicines Information, [[National Health Service]] |date=December 13, 2002 |url=http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |access-date=July 7, 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070926081857/http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |archive-date=September 26, 2007 }}</ref>
If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding.<ref name=drugs/><ref name="Brown2015">{{cite journal|last1=Brown|first1=Deanna G.|last2=Wilkerson|first2=Eric C.|last3=Love|first3=W. Elliot|title=A review of traditional and novel oral anticoagulant and antiplatelet therapy for dermatologists and dermatologic surgeons|journal=Journal of the American Academy of Dermatology|publication-date=March 2015|volume=72|issue=3|pages=524–34|doi=10.1016/j.jaad.2014.10.027|pmid=25486915|year=2015}}</ref> Garlic may interact with [[warfarin]],<ref name=drugs/> [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications.<ref name="UKMi"/> The [[American Veterinary Medical Association]]
===Spiritual and religious uses===
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In the typical serving size of 1–3 cloves (3–9 grams), raw garlic provides no significant nutritional value, with the content of all [[essential nutrients]] below 10% of the [[Daily Value]] (DV) (table).
The composition of raw garlic is
==Gallery==
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== Notes ==
{{notelist}}
{{Reflist|30em}}
==
*{{cite book |chapter=The Onion Family: Onions, Garlic, Leeks |pages=310–3|author=McGee, Harold|title=On Food and Cooking|publisher=Scribner|year=2004|isbn=978-0-684-80001-1|edition=Revised}}
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[[Category:Root vegetables]]
[[Category:Spices]]
[[Category:Taxa named by Carl Linnaeus]]
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