Garlic

Garlic (Allium sativum L.) is a bulbous cultivated plant, traditionally assigned to the Liliaceae family, but which the recent APG III classification attributes to the Amaryllidaceae (subfamily Allioideae).

Its main use is that of seasoning, but it is equally used for therapeutic purposes thanks to its properties, jointly attributed to it by popular science and traditions.

Because of its widespread cultivation, garlic is considered almost ubiquitous, but it’s of Asian origin (its origins have been traced in south-western Siberia also), it quickly spread in the Mediterranean basin and was already known in ancient Egypt.

The characteristic smell of garlic is due to numerous organic sulfur compounds including alliin and its derivatives, such as allicin and diallyl disulfide.

Variety

Garlic

  • White

  • Pink

  • Purple

Seasonality

Garlic