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Garlic

Geographical Sources: World wide

Description:
Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.

Taste and Aroma: Garlic has a distinctive odor and flavor.

History:
Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, even before recorded history. It was highly regarded by Egyptians and eaten by workers building the Great Pyramid at Giza, about 2600 BCE. Greek athletes ate it to build strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.

Ethnic Uses:
Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods.

Note: The information provided is for educational purposes only. Do not consider this information complete.

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