Garlic (Allium sativum) is a member of the Amaryllidaceae family. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Garlic can be consumed fresh or in powder form as dehydrated garlic. The garlic plant’s bulb is the most commonly used part of the plant. The bulbs are normally divided into numerous fleshy sections called cloves. They can be consumed raw or cooked. They have a characteristic spicy flavor that softens and sweetens considerably with cooking. The distinctive aroma is mainly due to its sulfur contents. Other parts of the garlic plant are also edible. The leaves and flowers on the head are sometimes eaten. They are milder in flavor than the bulbs.The inedible part of the garlic plant is the skin covering each clove. The papery, protective layers of skin covering each clove are generally discarded during preparation for most culinary uses. 

Health benefits

Garlic provides notable health benefits. When antibiotics and pharmacy products were not yet available garlic was used for medicinal purposes in different epidemics, such as typhus, dysentery, cholera, and influenza. Currently, garlic is most commonly promoted as a dietary supplement for conditions related to the heart and blood vessels, including high  cholesterol and high blood pressure. It is also used to treat colds and flus. In some cultures,  the skin is used along with other spices like cloves to prepare an infusion that is believed to treat intestinal gas.

Garlic is used in the entire collection.