Back Knoffel Afrikaans ነጭ ሽንኩርት Amharic Allium sativum AN Garleac ANG ثوم Arabic توم ARZ নহৰু Assamese Allium sativum AST Ajusa Aymara Sarımsaq Azerbaijani

Garlic

For other uses, see Garlic (disambiguation).

Garlic
Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Amaryllidaceae
Subfamily: Allioideae
Genus: Allium
Subgenus: A. subg. Allium
Species:
A. sativum
Binomial name
Allium sativum
Synonyms
Synonymy
  • Allium arenarium Sadler ex Rchb. 1830 not L. 1753
  • Allium controversum Schrad. ex Wild.
  • Allium longicuspis Regel
  • Allium ophioscorodon Link
  • Allium pekinense Prokh.
  • Porrum ophioscorodon (Link) Rchb.
  • Porrum sativum (L.) Rchb. 1830 not (L.) Mill. 1768

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive,[2] Welsh onion, and Chinese onion.[3] It is native to Central Asia, South Asia and northeastern Iran.[4][5] It has long been used as a seasoning and culinary ingredient worldwide, with a history of several thousand years of human consumption and use, including also use as a traditional medicine. It was known to ancient Egyptians[6] and other ancient cultures for which its consumption has had a significant culinary cultural impact, especially across the Mediterranean region and across parts of Asia.[7][8][9] It is produced globally but the largest producer is China which produced 73% of the world's supply of garlic in 2021. There are two subspecies and hundreds of varieties of garlic.

  1. ^ "Allium sativum L". Kewscience; Plants of the World Online; Royal Botanic Gardens, Kew, England. Retrieved May 26, 2017.
  2. ^ Block, Eric (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
  3. ^ "Substance Info: Garlic". All Allergy. Zing Solutions. Archived from the original on June 15, 2010. Retrieved April 14, 2010.
  4. ^ "Allium sativum L." Plants of the World Online | Kew Science. Retrieved October 31, 2018.
  5. ^ Block, Eric (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. pp. 5–6. ISBN 9780854041909.
  6. ^ Cherry, Robin (November 11, 2014). Garlic, an Edible Biography. Boston: Shambhala Publications. p. 12. ISBN 978-1-61180-160-6.
  7. ^ Pellechia, Thomas (2000). Garlic, Wine, and Olive Oil. Booklink. ISBN 978-0-88496-444-5.
  8. ^ Newman, Jacqueline (August 30, 2004). Food Culture in China. Bloomsbury Publishing USA. ISBN 978-0-313-08572-7.
  9. ^ Cherry, Robin (November 11, 2014). Garlic, an Edible Biography. Boston: Shambhala Publications. p. 16. ISBN 978-1-61180-160-6.

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