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To season or flavor (a food) with garlic.
[Middle English, from Old English gārlēac : gār, spear + lēac, leek.]
A hardy perennial, Allium sativum, of Asiatic origin and belonging to the plant order Liliales. Garlic is grown for its pungent bulbs, segments of which are used primarily for seasoning. Europeans have grown it for more than 200 years. Propagation is commonly by bulb segments, sometimes called cloves; seeds are seldom produced. Cultural practices are similar to those used for onions. Popular varieties are Italian, Tahiti, and Creole or Mexican. Harvest of the mature dry bulbs is 7–8 months after planting. Garlic salt is made from dehydrated cloves. California is the most important producing state; smaller acreages are planted to garlic in Louisiana and Texas. See also Liliales; Onion.
The bulb of Allium sativum with a pungent odour when crushed, widely used to flavour foods. There is some evidence that garlic has a beneficial effect in lowering blood cholesterol.
A hardy, widely cultivated herbal plant, Allium sativum, belonging to the onion family. When crushed, the bulb of this plant releases a pungent odour. Since Hippocrates first recommended garlic for the treatment of battle wounds, it has had a reputation for potent medicinal properties. It is highly regarded as a cure for colds, coughs, and other viral infections, including verrucas, but there is little scientific evidence of its efficacy. It may also offer some protection against stomach ulcers (one theory suggests that it eradicates Helicobacter pylori, bacteria that are implicated in the development of some ulcers). Several clinical trials have shown garlic to reduce blood cholesterol levels and the risk of blood clots. Those with low to moderate cholesterol levels (average 220 mg/dl) have been able to reduce their cholesterol levels by as much as 10 per cent after taking a daily dose of 900 mg of garlic for 12 weeks. Since reports of garlic's anti-cholesterol properties gained publicity in the mass media, a multi-million pound garlic-based industry has developed. However, some pills and oils sold in shops have been processed in such a way as to remove the active ingredients. Also, garlic may upset the digestive systems of young children.
Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1⁄2 to 11⁄2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or puréeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.
Brand names: Centrum® Herbals Garlic, Garlicin®, GarliPure™, Garlique™, Kwai®, Kyolic™, Oleomed™ Blood Pressure, One-A-Day® Garlic
Chemical formula:
Garlic, Allium sativum oral dosage forms
What is garlic, allium sativum?
GARLIC (Centrum® Herbals Garlic, Garlique®, Kwai®, Kyolic®, One-A-Day® Garlic, and many others) is a dietary supplement that is being promoted to reduce cholesterol or prevent hardening of the arteries. Garlic is most effective for lowering cholesterol if you exercise as allowed by your physician and eat a proper diet. Oil of Garlic is sometimes used on the skin as an aide for the treatment of skin infections.
What should I tell my health care provider before I take this medicine?
It is important for you to tell your prescriber or other health care professional that you are using garlic. Some herbs exert potent effects and may interact with other drugs you are taking.
You should discuss garlic with your health care professional BEFORE taking it if you have any of these conditions:
• abnormal bleeding problems or a history of bleeding
• diabetes or blood glucose problems
• infection with the HIV virus or AIDS
• an unusual or allergic reaction to garlic, other prescription or non-prescription medicines, foods, dyes, or preservatives
• pregnant or trying to get pregnant
• breast-feeding
How should I take this medicine?
For maintaining heart health, this herb is usually taken by mouth (i.e., swallowed). Garlic (example: fresh garlic) may also be applied on top of the skin for the treatment of skin infections, but this use is not common for tablets or capsules. Follow the directions given to you by your health care provider.
Contact your pediatrician or health care professional regarding the use of this herb in children. Special care may be needed. Garlic, when used in the diet to flavor foods, is not normally a problem, but the higher doses in supplements may need special care in children.
What if I miss a dose?
If you miss a dose, take it as soon as you can. If it is almost time for your next dose, take only that dose. Do not take double or extra doses.What drug(s) may interact with garlic?
• anti-inflammatory medications, such as ibuprofen or naproxen
• aspirin, ASA
• clopidogrel
• cilostazol
• dalteparin, enoxaparin, heparin or other injectable blood thinners
• dipyridamole
• herbal products like danshen, dong quai, feverfew, ginger, ginkgo biloba, horse chestnut, willow bark, and others that may also have effects on bleeding
• saquinavir
• ticlopidine
• warfarin
For many herbs, interactions with other medications are unknown. That is why you should always be careful when mixing herbal remedies with traditional medications.
Tell your prescriber or other health care professional about all other medicines you are taking including non-prescription medicines, nutritional supplements, or herbal products. Also, tell your prescriber or health care professional if you are a frequent user of drinks with caffeine or alcohol, if you smoke or if you use illegal drugs. These may affect the way your medicine works. Check before stopping or starting any of your medications.
What should I watch for while taking garlic?
Since garlic is derived from a plant, allergic reactions are possible. Stop using this herb if you develop a rash. Different brands of garlic might contain different amounts of the active ingredients and other ingredients which may cause allergic reaction, so be careful to use the same brand. The use of a product containing a standardized formulation of garlic is normally recommended. More information regarding dietary supplements can be found at the end of this section.
Be aware of any signs of bleeding especially if you have a history of bleeding disorders, are taking "blood thinners" such as warfarin, are taking aspirin or any other anti-inflammatory medicines.
If you are scheduled to have surgery, remember to tell your surgeon and anesthesia specialist that you are taking garlic. In some cases they may want you to discontinue taking the garlic supplement prior to the surgery.
What side effects may I notice from taking garlic?
Side effects that you should report to your prescriber or health care professional as soon as possible for oral garlic:
Rare or uncommon:
• bleeding
• rash
• itching
• swelling of tongue, lips or throat
Side effects that usually do not require medical attention (report to your prescriber or health care professional if they continue or are bothersome) for oral garlic:
• gas
• nausea
• headache
• upset stomach
Side effects associated with topical garlic applied to the skin should be reported to your prescriber as soon as possible:
• burning of the skin
• inflammation of the skin (dermatitis)
Where can I keep my medicine?
Keep out of the reach of children in a container that small children cannot open.
Store at room temperature between 15 and 30[0]C (59 and 86[0]F). Do not freeze. Protect from moisture. Keep container tightly closed. Throw away any unused medicine after the expiration date.
GENERAL INFORMATION REGARDING DIETARY SUPPLEMENTS:
Dietary supplements include amino acids, vitamins, minerals, herbs, botanicals, and other plant-derived substances, and extracts of these substances. These products are easy to identify as they must state "Dietary Supplement" on the label. A "Supplement Facts" panel is provided on the label for most products. Supplements are not drugs and are not regulated like drugs. You should note that rigid quality control standards are not required for dietary supplements. Big differences in potency and purity of these products can occur. Scientific data to support the use of a dietary supplement for a certain disease or ailment may not be available. This product is not intended to diagnose, treat, cure or prevent any disease.
The Food and Drug Administration suggests the following to help consumers protect themselves:
• Always read product labels and follow directions.
• "Natural" doesn't mean a product is safe for humans to take.
• Look for products containing ingredients with the "USP" notation. This indicates the manufacturer followed the standards of the US Pharmacopoeia.
• Supplements produced or distributed by a nationally known food or drug company are more likely to be made under tight controls as these companies have standards in place for their other products. You can write to the company for more information about how the product was made.
Last updated: 7/1/2002
Important Disclaimer: The drug information provided here is for educational purposes only. It is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. This drug information does not cover all possible uses, precautions, side effects and interactions. It should not be construed to indicate that this or any drug is safe for you. Consult your medical professional for guidance before using any prescription or over the counter drugs.
Description
Garlic (Allium sativa), is a plant with long, flat grasslike leaves and a papery hood around the flowers. The greenish white or pink flowers are found grouped together at the end of a long stalk. The stalk rises directly from the flower bulb, which is the part of the plant used as food and medicine. The bulb is made up of many smaller bulbs covered with a papery skin known as cloves. Although garlic is known as the "stinking rose" it is actually a member of the lily family.
The most active components of fresh garlic are an amino acid called alliin and an enzyme called allinase. When a clove of garlic is chewed, chopped, bruised, or cut, these compounds mix to form allicin, which is responsible for garlic's strong smell. Allicin, in turn, breaks down into other sulfur compounds within a few hours. These compounds have a variety of overlapping healing properties.
Garlic also contains a wide range of trace minerals. These include copper, iron, zinc, magnesium, germanium, and selenium. The integrity of the growers and suppliers of garlic are important to the integrity of the garlic used. A soil rich with the presence of trace minerals will produce a healthful bulb of garlic, full of those minerals. Depleted soils produce a depleted product. In addition, garlic contains many sulfur compounds, vitamins A and C, and various amino acids.
General Use
The ancient Indians, Chinese, Egyptians, Greeks, Romans, and other peoples have used garlic for thousands of years, as food and as medicine. One of the most famed usages of garlic was during the Middle Ages, when it was reputed to have been highly effective against the plague.
As early as 1858, Louis Pasteur formally studied and recorded garlic's antibiotic properties. Dr. Albert Schweitzer used the herb to successfully treat cholera, typhus, and dysentery in Africa in the 1950s. Before antibiotics were widely available, garlic was used as a treatment for battle wounds during both World Wars.
Garlic can be used in the treatment of a variety of bacterial, viral, and fungal infections. It has been shown to be effective against staph, strep, E. coli, Salmonella, Vibrio cholera, H. pylori, Candida albicans, and other microorganisms. Garlic also helps prevent against heart disease and strokes. Current studies show that garlic can improve immune function and may even help in the prevention of cancer. To be of benefit in chronic conditions, garlic should be used daily over an extended period of time.
Heart Disease
One of the main causes of heart disease is the buildup of plaque on the walls of the blood vessels. This plaque is mostly made up of cholesterol and other fatty substances found in the blood. When large amounts of plaque get stuck on artery walls, they block the flow of blood and cause blood clots to form. Parts of the artery wall may even be destroyed completely.
In arteriosclerosis, otherwise known as "hardening of the arteries," the major arteries may become so stiff and clogged, that the heart cannot get necessary nutrients and oxygen. This usually causes a heart attack. High serum cholesterol levels are a major risk factor for having a heart attack.
Studies show that people who eat garlic regularly have improved serum cholesterol levels. Some people with high cholesterol have been able to get within normal levels by eating 1–2 cloves per day. In addition, low-density lipoprotein (LDL) and triglyceride levels are decreased and high-density lipoprotein (HDL) levels are increased. This correlates with an overall reduced cholesterol level. These benefits are significant in preventing heart disease as well as strokes. While garlic's contribution to reducing levels of harmful plaques has been known for some time, a 2003 study found that garlic also lowered levels of homocysteine, a type of amino acid that is now considered a major risk factor for heart attacks. Manufactured garlic supplements appear to be equally as beneficial as eating the fresh cloves. It takes at least one month of using garlic for laboratory results to be seen.
Hypertension
Hypertension, or high blood pressure, is also a significant cause of heart problems. It is one of the leading causes of disability and death due to stroke, heart attack, heart failure, and kidney failure. Garlic can help reduce blood pressure through the actions of its sulfur compounds and its ability to reduce the fatty substances, such as cholesterol, found in the bloodstream. Use of garlic also can help normalize low blood pressure.
Platelet Aggregation
Platelets clot the blood in order to repair breaks in the blood vessel walls. When there is an injury, platelets are attracted to the damaged area and become attached to the wall and to other platelets. Platelet aggregation, as this process is called, plugs up the break and prevents further blood loss while the injury is being repaired. This is a good and necessary part of healing an injury.
However, if there are serious problems with the heart and blood vessels and there is too much injury and clotting, the vessels may become clogged with platelets. This can lead to strokes and heart disease. The sulfur compounds in garlic—particularly ajoene—give the platelets a slippery quality. They are less able to clump together, thus slowing down platelet aggregation. Garlic can be used effectively in the same way as a daily dose of aspirin to reduce or prevent platelet aggregation over an extended time.
Cancer
Studies have found that garlic blocks the formation of powerful carcinogens, called nitrosamines, which may be formed during the digestion of food. This may be why in populations where people consume a large amount of garlic, there is a decreased incidence of all types of cancer. The antioxidants found in garlic may also contribute to this effect by protecting against the cell damage by cancer-causing free radicals. Studies show that use of garlic may also inhibit the growth of a variety of tumors. However, cancer-related studies are not conclusive and relate to consumption of raw or cooked garlic, not garlic supplements.
Infectious Conditions
Eating garlic is good for helping the body's immune system resist infections. While garlic is not as strong as modern antibiotics, it is believed to kill some strains of bacteria that have become resistant to antibiotics. Studies have shown garlic treats yeast infections, and it can kill many of the viruses responsible for colds and flu. While daily consumption of garlic was once highly recommended for HIV-positive individuals, the National Institutes of Health (NIH) reported in 2002 that garlic supplements greatly reduced levels of saquinavir, an HIV protease inhibitor, in patients' blood. The NIH began cautioning patients who used garlic to control cholesterol levels who also used saquinavir or combination therapies, since garlic might interfere with their effectiveness.
Modern doctors have been reconsidering the causes of many diseases. They have discovered that bacteria and viruses may be the cause of sicknesses that were formerly not thought to be caused by infections. This includes gastric ulcers, colitis, and Kaposi's sarcoma. Garlic may be useful in treating or preventing these due to its antimicrobial properties.
Diabetes
Garlic has the ability to lower and help keep blood sugar stable by helping to increase the amount of insulin available in the bloodstream. This action, together with garlic's ability to lower cholesterol and blood pressure, make it an excellent daily supplement for people with diabetes. A 2003 report showed that long-term use of garlic helped improve the blood vessel systems of diabetic rats.
Other Health Conditions
Garlic is effective in the treatment of numerous other conditions. For example:
Preparations
Used Internally
Garlic can be eaten raw or cooked, taken as tablets or capsules, and used as a tincture or syrup. The raw cloves can be directly applied externally.
The suggested dosage for fresh whole garlic is one to three cloves per day. The cloves can be chewed and held in the mouth or swallowed. Consuming raw garlic can actually be a pleasure if the herb is crushed or grated and mixed with food or a tablespoon of honey. The dosage for tinctures is 2–4 ml or 15–40 drops taken twice daily. One tablespoon of the syrup should be taken three times a day, or as needed to relieve coughing. Garlic oil should be slightly warmed, and 1–3 drops should be put in the affected ear 1–3 times per day.
Tablets and capsules are often more convenient to use than raw garlic, and they are more likely to be tolerated by garlic-sensitive individuals. Garlic pills also minimize the garlic taste and odor. Manufacturers vary on which components of the herb are emphasized.
In general, the following dosages are appropriate, but product labels also should be consulted:
Manufactured garlic pills come in a variety of forms, and a great deal of controversy continues about what type is best. Studying the manufacturers' literature and other information is important to make a good decision about which preparation to use. The types of garlic preparations include:
Used Externally
A poultice can be made using grated or crushed fresh garlic. The herb material should be placed directly on the site of injury or eruption, either "as is" or mixed with enough honey to make a paste. The poultice can be held in place with a cloth or bandage.
A compress of garlic is less messy than a poultice and may be less irritating to the site of the injury. It is made by wrapping grated or crushed fresh garlic in a single piece of cheesecloth. As with the poultice, the compress is placed directly on the affected area.
Garlic oil can be made by putting a whole bulb of grated or finely chopped garlic into a pint jar of olive oil, and letting it sit undisturbed in a warm place, away from direct sunlight, for at least two weeks. Then it can be strained and refrigerated. The garlic oil will stay fresh in the refrigerator for up to two years.
A garlic suppository can be used to treat vaginal yeast or mild bacterial infections. A clove of fresh garlic should be peeled and slightly crushed or bruised. If crushed garlic irritates the vaginal tissue, an alternative that might lessen the desired antimicrobial effect is to use the whole, uncrushed garlic clove. The clove should be wrapped in a single layer of cheesecloth and inserted into the vaginal canal overnight for 5-10 days. Dental floss or a length of the cheesecloth can be used to make the suppository easier to retrieve. If the garlic causes a burning sensation, this can be eased with the insertion of plain yogurt into the vagina.
Precautions
Consumers will find a wide variety of garlic preparations on the market. Therefore, it is important to study manufacturers' claims, talk to knowledgeable practitioners, and find out which formulations are most effective for a given condition.
Due to the high concentration of sulfur compounds in garlic, it should be avoided by those allergic to sulfur. Garlic inhibits clotting, thereby causing increased bleeding times. Hemophiliacs and those on anticoagulant medication should consult a physician before taking garlic on a daily basis. This also applies to individuals who are preparing to undergo surgery. Medicinal use of garlic should be discontinued for at least 1–2 weeks before surgery. HIV patients receiving protease inhibitor or combination therapy should check with their physicians before using garlic supplements, as garlic may interfere with the therapy's effectiveness.
Side Effects
Raw garlic can be very irritating to the digestive system. Excessive intake (usually, more than three or four cloves a day) can cause bloating, gas, cramping, diarrhea, and may even damage the red blood cells. When applied to the skin, garlic may cause itching, redness and swelling. Garlic that is cooked, aged, or made into pills is not nearly as harsh on the system. However, these forms may not be as suitable as raw garlic in treating some conditions, particularly infections.
Garlic travels through the lungs and the bloodstream, giving a pungent garlic odor to the breath, skin, and perspiration. The odor will be present for at least 4–18 hours, sometimes even when so-called odorless garlic pills are used.
Interactions
Garlic does well when combined with coltsfoot or lobelia for treating asthma and bronchitis. Although onion is not as potent as garlic, it has similar actions, and the two often are combined. Use of garlic is contraindicated in individuals using the anticoagulant drug warfarin or certain HIV therapies.
Resources
Books
Green, James The Male Herbal. Freedom, CA: The Crossing Press, 1991.
Murray, N.D., Michael T. The Healing Power of Herbs: The Enlightened Person's Guide to the Wonders of Medicinal Plants. Roseville, CA: Prima Publishing, 1992, 1995.
Romm, Aviva Jill. Natural Healing for Babies and Children. Freedom, CA: The Crossing Press, 1996.
Weed, Susun. Menopausal Years: The Wise Woman Way, Alternative Approaches for Women. Woodstock, NY: Ash Tree Publishing, 2000.
Periodicals
Gangel, Elaine Kierl. "Garlic Supplements and HIV Medication." American Family Physician (March 15, 2002):1225.
"Garlic Attenuates Time-dependent Changes in Reactivity of Isolated Aorta." Cardiovascular Week (October 27, 2003):8.
Novick, Jeff. "Garlic and Cancer." Health Science 25, no. 1 (Winter 2002):6.
"UCLA Researchers Find Garlic Has Ability to Reduce Heart Disease Risk Factors." Townsend Letter for Doctors and Patients (July 2003):22.
Other
"Garlic." Herb Directory by Name. http://www.holisticonline.com/w_holisticonline.htm
"Garlic." http://www.botanical.com/botanical/mgmh/g/garlic06.html
"Garlic and Cancer Prevention." http://www.mayohealth.org/mayo/askdiet/htm/new/qd000223.htm
"Garlic's Breath of Health." http://www.usaweekend.com/health/carper_archive/950402eat_smart_garlic.html
[Article by: Patience Paradox; Teresa G. Odle]
For more information on garlic, visit Britannica.com.
A member of the lily family that has been used worldwide as a Garlic herb and medicine. It was cultivated throughout Europe, where it was believed that using it or even mentioning its name was a sure charm against witchcraft, the evil eye, and vampires. Newly built houses and the sterns of boats belonging to Greece and Turkey once had long bunches of garlic hanging from them as a preventive against the fatal envy of any ill-disposed person. In ancient Rome soldiers believed that eating garlic gave them courage in battle. In addition to its use as an amulet, garlic was also credited with medical virtue as an antiseptic, salve, and water purifier.
Garlic also appeared in the folklore of Mexico, South America, and China, where it emerged as an antivampire agent. It was also long believed to have aphrodisiac properties and was forbidden in the diet of yogis in higher spiritual development in ancient India.
Sources:
Lehrer, Ernst, and Johanna Ernst. Folklore and Odysseys of Food and Medicinal Plants. New York: Tutor Publishing, 1962.
Melton, J. Gordon. The Vampire Book: An Encyclopedia of the Undead. Detroit: Visible Ink Press, 1994.
allium sativum.
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 Allium sativum, known as garlic
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| Allium sativum L. |
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot', flavor that mellows and sweetens considerably with cooking.[1]
A bulb of garlic, the most commonly used plant part, is divided into numerous discrete fleshy sections called cloves. The cloves are used as seed, for consumption(raw or cooked) and medicinal purposes. The leaves, stems(scape) and flowers(bulbils) on the head(spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
There is much folklore and confusion surrounding this ancient plant. For example, one of the most well known "garlics", the so-called elephant garlic, is actually a Wild Leek (Allium ampeloprasum), not a garlic (Allium sativum).
The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "a difficulty in the identification of its wild progenitor is the sterility of the cultivars."[2]
Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in south-western Asia.[3] The 'wild garlic', 'crow garlic' and 'field garlic' of Britain are the species Allium ursinum, Allium vineale and Aleum oleraceum, respectively. In North America, 'Allium vineale, known as 'wild-' or 'crow garlic', and Allium candadensis, known as 'meadow-' or 'wild garlic', are common weeds in fields.[4]
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil(or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add chemicals and/or acids to eliminate the risk of botulism in their products.[5]
In Chinese cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Russia and the Caucasus, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia, particularly Chinese, Vietnamese, Cambodian and Korean cuisines. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.
Garlic is essential to several Mediterranean dishes. Mixing garlic with eggs and olive oil produces aioli ("garlic and oil" in Provençal). The Spanish variant does not use eggs. Garlic, oil, and a chunky base produce skordalia (from the Greek and Italian names of garlic). Blending garlic, almond, oil and soaked bread produces ajoblanco (ajo blanco is Spanish for "white garlic"). Le Tourin is a French garlic soup.
Domestically, garlic is stored warm (above 18°C) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits", or in short plaits called "grappes" Pictures.
Commercially, garlic is stored at 0°C, also dry [6].
From the earliest times garlic has been used as a food. It formed part of the diet of the Israelites in Egypt (Numbers 11:5) and of the labourers employed by
It was consumed by the ancient Greek and Roman soldiers, sailors and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F Adams's Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative of the heat of the sun in field labor.
In his Natural History Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional English cuisine (though it is said to have been grown
in England before 1548), and has been a much more common ingredient in Mediterranean Europe.
Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate (Theophrastus, Characters, The Superstitious
Man); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also
states that garlic de-magnetizes
To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely means the development of small, less potent bulbs).
Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that
the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol,
Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on vascular walls of animals.[10] Another study had similar results, with garlic supplementation significantly reducing the placque in the aortas of cholesterol-fed rabbits.[11] Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.[12]
However, a NIH-funded randomized clinical trial published in Archives of Internal Medicine in 2007 found that consumption of garlic, in any form, did not reduce cholesterol levels in patients with moderately high baseline levels.[13][14]
With regard to this clinical trial, Heart.org reports:
Despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies.[15]
In 2007 a BBC news story reported that Allium sativum may have beneficial properties, such as preventing and fighting the common cold.[16] This assertion has the backing of long tradition. Traditional British herbalism used garlic for hoarseness and coughs, both as a syrup and in a salve made of garlic and lard, which was rubbed on the chest and back.[17] The Cherokee also used it as an expectorant for coughs and croup.[18]
Allium sativum has been found to reduce platelet aggregation and hyperlipidemia.[19][20]
Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels, and has shown to prevent some complications of diabetes mellitus.[21][22] People taking insulin should not consume medicinal amounts of garlic without consulting a physician. In such applications, garlic must be fresh and uncooked, or the allicin will be lost.
Allium sativum may also possess cancer-fighting properties due to the presence of allylic sulfur compounds such as diallyl disulfide (DADs), believed to be an anticarcinogen.[23]
In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.[24] More recently it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.[25]
In modern naturopathy, garlic is used as a treatment for
Garlic has been reasonably successfully used in AIDS patients to treat cryptosporidium in an uncontrolled study in China.[26] It has also been used by at least one AIDS patient to treat toxoplasmosis another protozoal disease.[27]
Garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels.[28]
When crushed, Allium sativum yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.
The percentage composition of the bulbs is given by E. Solly (Trans. Hon. Soc. Loud., new ser., iii. p. 60) as water 84.09%, organic matter 13.38%, and inorganic matter 1.53% - that of the leaves being water 87.14%, organic matter 11.27% and inorganic matter 1.59%.
The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. 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 evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or leeks.[29] Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant.[30]
A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odour component. Allicin has been found to be the compound most responsible for the spiciness of raw garlic. This chemical opens thermoTRP (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.[31]
When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong smelling sulfur compounds are metabolized forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.
This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley. The herb is, therefore, included in many garlic recipes, such as Pistou and Persillade. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a sauna. Due to its strong odor, garlic is sometimes called the "stinking rose".
Because garlic passes into the bloodstream, it can be a useful mosquito repellent. This is most likely the cause of the myth that vampires hate garlic.
Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right.[32] In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine.[33] Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires.[33] To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.[34]
The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions, and other related mental illness symptoms.[35][36]
