Garlic - Allium sativum

Common Names: Garlic, Common Garlic, Wild Garlic, Crow Garlic, Field Garlic, Allium sativum, Rokambole, Poor Man's Treacle, Ail (French), Knoblauch (German), Aglio (Italian), Ajo (Spanish), Da Suan (Chinese), Origin: Central Asia

Latin Name: Allium sativum

Origin: Asia, Europe

Short Introduction

Garlic is very easy to grow year-round in temperate climates. While sexual reproduction is possible, garlic is most often propagated vegetatively by planting individual cloves. In colder climates, cloves are sown in autumn a few weeks before the ground freezes and harvested in spring, ensuring they are planted deep enough to avoid frost damage. Overly wet soils are not recommended, as they can lead to disease and poor overwintering. Garlic is harvested when the bulb is fully developed and the leaves begin to dry out. It is most often stored braided and hung in a cool place.

Garlic cloves can be planted close together, as garlic does not need much space around each bulb. It is also easy to grow indoors in sufficiently deep containers. Garlic thrives best in light, dry, well-drained soils with plenty of sunlight and abundant organic nutrients. A large clove planted deep in high-quality soil results in optimally sized bulbs.

Detailed Description

A classic natural antibiotic, garlic is suitable for colds and the flu, and has a traditional use against intestinal parasites.

Botanical Information

Garlic is a bulbous perennial that can reach up to 1.5 meters in height. The bulb is round and composed of multiple fleshy cloves enveloped in a white to purplish skin. The stem is rounded in cross-section and covered by leaf sheaths for about half its height. The leaves are sessile and simple, with flat blades about 2.5 cm wide, entire margins, and parallel venation. Flowers are bisexual, borne in a terminal inflorescence, and pollinated by bees or other insects. While the inflorescence looks like an umbel, botanically it is a corymb called a 'spathe bundle,' featuring pale pink to white flowers, sometimes with a purplish tinge. The fruit is a capsule.

Origin and Distribution

Garlic likely originated in Central Asia but has a long history in the Mediterranean area and is widely used throughout Asia, Africa, and Europe. Its roots trace back to Mongolia and Kyrgyzstan, from where nomadic peoples brought it to China and westward. Ancient Egyptians knew garlic for its healing properties and culinary uses. In Ancient Greece and Rome, garlic was widely consumed: Greeks believed it strengthened the body, and Romans fed it to soldiers to enhance endurance and to slaves by landowners.

Usage / Dosage

The medicinal part of garlic is the bulb. Except for certain cultivars, the bulb should be divided into cloves. Garlic is prized for both its medicinal uses and distinctive aroma and flavor, which becomes sweet when cooked. Other parts of the plant, such as leaves and flowers, can also be eaten raw or cooked when fresh and firm (unlike bulbs)—a form known as green garlic, popular raw or cooked primarily in Southeast Asia (Vietnam, Laos, Cambodia) and in China.

Garlic is a key ingredient across many world cuisines, especially Southeast Asia, South Asia (notably India), the Middle East, North Africa, Southern Europe, and parts of Central and South America. It is often combined with tomatoes, onions, or ginger. In Korea, whole garlic bulbs are fermented at high temperatures to create a sweet, syrupy product that is increasingly popular in the US, UK, and Australia. Besides flavoring main dishes, garlic is sometimes mixed into yogurts in some Asian and Mediterranean countries. Garlic powder has a distinctly different taste: about 1/8 tablespoon of powder equals one clove of fresh garlic in cooking or herbal preparations.

Garlic’s therapeutic use was recognized by ancient Egyptians, and described by Hippocrates, Galen, and Dioscorides for intestinal parasites, respiratory issues, indigestion, and low energy. Written evidence from ancient China shows garlic was used medicinally as early as 2000 BCE. Garlic was consumed by Romans, Greeks, sailors, and people of all backgrounds and social classes.

Numerous studies have investigated the relationship between garlic compounds and cholesterol reduction in both healthy individuals and those with hypercholesterolemia. High concentrations of certain garlic constituents seem to offer a modest but measurable cholesterol-lowering effect. Folk medicine often recommends garlic for cardiovascular health, and patient records note improved lab results when garlic is used as part of a balanced regimen. Herbalists also commonly recommend garlic to support immunity, boost metabolism, and stimulate appetite in those with fatigue or low appetite.

Garlic extract has shown somewhat better results in animals and humans for lowering high blood pressure. Several publications have examined changes in mean arterial pressure related to varying plasma concentrations of garlic extract. Folk medicine often recommends garlic extract for hypertension, stress, anxiety, and cardiovascular support.

Other studies have indicated a positive effect of garlic compounds on symptoms of the common cold, though larger clinical trials are needed. The Cochrane Database supports ongoing research in this area.

During World Wars I and II, garlic was used as a disinfectant both internally and externally. In folk medicine, it is regarded as a natural antibiotic and an antiseptic for sore throats and upper respiratory catarrh. Garlic is reputed to be effective for colds, flu, flatulence, arteriosclerosis (see blood pressure and cholesterol), and possesses antifungal properties. In Mediterranean folk medicine, garlic is recommended for diabetes, digestive complaints, coughs, and intestinal parasites.

Due to garlic’s mild antiplatelet effect, caution is advised for patients taking anticoagulant medications, as some drug interactions may occur.

In traditional South Asian culture, garlic and similar pungent herbs are recommended for enhancing male sexual desire, stamina, and virility.

Active Compounds

The main active compound in garlic is allicin, a sulfur-containing derivative that acts as an antibiotic and antifungal agent. It also contains alliin, ajoene, diallyl disulfide, allylcysteine, various breakdown enzymes, polysaccharides, triterpenoid saponins, lectins, B-complex vitamins (as well as C and A), proteins, minerals (such as selenium, calcium, iodine), and is rich in flavonoids and chlorophyll. Garlic bulbs consist of about 85% water, 13% organic matter, and 2% inorganic matter; the leaves contain up to 87% water.

Traditional Dosage

Garlic dosage varies depending on the intended use. For coughs, 1/4 clove can be mixed with 1 liter of milk and some honey to create a soothing "syrup." For stomach issues, a blend of 1 clove garlic, 3 lemons, and 1 liter of boiled water sweetened with honey is recommended. An infusion made by boiling 1.5 liters of water with 3 lemons and 5 garlic heads is used for clearing intestinal parasites.

When using garlic as a culinary ingredient, simply add to taste.