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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Garlic | ||
 Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Garlic (Allium sativum) is from the Alliaceae family like its close relatives chives, leek, and onions.Appearance: Garlic bulb, composed of 4-60 cloves, can be 1½-3 inches in diameter (4-7.5 cm.) and grow to a height of 10 inches to 5 feet (10 cm.-1½ m.). The flowers are white with a rose or green cast. The bulbs themselves are creamy white and may have a purplish hue, as may the paper-like covering that surrounds the bulb and encloses each clove. Origin: The word garlic comes from Old English garleac, meaning «spear leek». Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. History: Garlic has a long history of popularity and was used in Ancient Egypt, as evidenced by its discovery in King Tut’s tomb. It has been used for culinary and medical purposes throughout history, and also has a reputation as a repellent of irritants from mosquitoes to vampires. Gilroy, California celebrates itself as the «Garlic Capital of the World» and, indeed, about 90% of the garlic grown in the U.S. is grown in California. Nutrition Fact: Garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorous, selenium, calcium, potassium, iron and copper. |