Garlic (Allium sativum) is a species in the onion genus. It is an herb that is grown around the world. Some say it is native to Siberia, and others say it is native to Central Asia and northeastern Iran. Regardless, garlic began to spread all over the world over 5000 years ago. Now, there are over 300 varieties of garlic grown throughout the world.
Garlic is easy to grow and can be grown year-round in mild climates. Nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.
Garlic is one of few products used in the world’s three major ancient healing systems: Indian Ayurveda, traditional Chinese medicine, and traditional European medicine. It has been used as to treat ailments for millennia and is listed in the world’s oldest medical text, the Eber’s Papyrus (1552 B.C.), and De Materia Medica, an herbal book from ancient Rome that was written by Dioscorides in 1 A.D.
Garlic has been known to be a great immune booster, especially during the cold and flu season. Garlic is used for many conditions related to the heart and blood system. Some people use garlic to prevent many forms of cancer. In fact, there’s a long list of illnesses that garlic is used to treat or prevent. Check WebMD for more info.
Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell.
During the Mongol Empire, garlic was so precious it was used as currency.
How To Store It:
Domestically, garlic is stored warm (64 °F) and dry to keep it dormant (to inhibit sprouting). Commercially, garlic is stored at 32°F to 40°F, in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached / in a braid.
