Garlic

Garlic has held symbolic and practical importance throughout history. Revered in ancient Egypt, Greece, and Rome for its medicinal and protective qualities, it was believed to ward off evil and illness. In modern times, garlic features in folklore, religious rituals, and popular culture—often cited as a remedy and even as a mythical repellent against vampires. Its enduring presence in global cuisines underscores its cultural resonance, from Mediterranean aioli to Chinese stir-fries and Indian curries.

• Garlic is propagated almost exclusively by planting cloves, as most cultivated types do not produce viable seeds.
• The pungent aroma of garlic is released when its cells are damaged, triggering the formation of allicin.
• Garlic scapes—the flowering stalks—are a delicacy in some regions, enjoyed stir-fried or pickled.
• Garlic bulbs can be stored for up to 8 months under cool, dry conditions, making them a staple in pantries worldwide.

Garlic is low in calories yet rich in vitamin C, vitamin B6, manganese, selenium, and a suite of bioactive compounds, most notably allicin. These nutrients contribute to its antioxidant properties and its reputation for supporting heart health and immune function. While garlic is not typically consumed in large quantities, its potent compounds have made it a subject of interest in nutritional science.

Garlic’s versatility shines in the kitchen. It is used raw for sharp, spicy notes in dressings and salsas, roasted for mellow sweetness, sautéed to build flavor bases, and incorporated into sauces, marinades, and breads. Garlic can be dried, powdered, or processed into oils and pastes. In some cuisines, garlic scapes are stir-fried or pickled. Its ability to transform dishes makes it indispensable in Asian, Mediterranean, African, and Latin American cooking.

Garlic is grown as an annual crop, despite its perennial nature. It thrives in moderate climates and prefers well-drained soils. Planting is typically done in autumn or early spring, using individual cloves as seed material. Most cultivated garlic is sterile, so propagation relies on vegetative methods. Yields average 7–10 metric tons per hectare, varying by cultivar and region. After harvest, bulbs are cured and stored in cool, dry conditions for extended shelf life. Garlic is moderately resistant to pests but vulnerable to fungal diseases such as white rot and rust.

• Fresh bulb garlic – sold whole or in clusters.
• Dehydrated garlic – available as flakes, granules, or powder.
• Processed garlic – includes garlic oil, paste, and purée.

• California Early – a widely grown softneck variety known for its mild flavor and long storage life.
• Chesnok Red – a hardneck type prized for its robust, sweet flavor and purple-streaked cloves.
• Music – a hardneck cultivar valued for its large cloves and strong, spicy taste.

Garlic is moderately resistant to most pests but is susceptible to several fungal diseases, notably white rot and rust. These diseases can impact bulb quality and yield, especially in poorly drained soils or humid climates. Good crop rotation, soil management, and careful selection of disease-resistant cultivars are key strategies for growers.

Garlic is known by many names worldwide, including "Ajo" (Spanish), "Ail" (French), "Knoblauch" (German), "Suan" (Chinese), and "Lasun" (Hindi/Marathi). Regional preferences influence the choice of cultivars, with hardneck types favored in colder climates and softneck varieties prevalent in milder regions. In some cultures, garlic scapes are a seasonal delicacy, and local heritage varieties are celebrated, though comprehensive lists are not widely available.

When selecting garlic, look for firm, plump bulbs with dry, intact skins and no signs of sprouting or mold. Store whole bulbs in a cool, dry, and well-ventilated place—avoid refrigeration, which can encourage sprouting. Once separated, cloves should be used promptly. For longer preservation, garlic can be dried, pickled, or processed into paste or oil. Proper storage ensures bulbs remain viable for up to 6–8 months.