| |
For the former town, see Garlic, California.
Garlic
|
| Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. |
Scientific classification
| Kingdom: |
Plantae
|
| (unranked): |
Angiosperms
|
| (unranked): |
Monocots
|
| Order: |
Asparagales
|
| Family: |
Alliaceae
|
| Subfamily: |
Allioideae
|
| Tribe: |
Allieae
|
| Genus: |
Allium
|
| Species: |
A. sativum
|
Binomial name
Allium sativum
L. |
Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive.[1] Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[2] A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists — it originates in the Yunnan province of China. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective leaves of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable. |
|
|
