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{{Taxobox
| color = lightgreen
| name = Garlic
| image = Allium sativum plant.jpg
| image_width = 240px
| image_caption = ''Allium sativum'', known as garlic
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Liliopsida]]
| ordo = [[Asparagales]]
| familia = [[Alliaceae]]
| subfamilia = Allioideae
| tribus = Allieae
| genus = ''[[Allium]]''
| species = '''''A. sativum'''''
| binomial = ''Allium sativum''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
'''''Allium sativum'' L.''', commonly known as '''garlic''', is a species in the [[onion]] family [[Alliaceae]]. Its close relatives include the [[onion]], [[shallot]], and [[Leek (vegetable)|leek]].
Garlic has been used throughout recorded history for both [[culinary]] and [[medicinal]] purposes. It has a characteristic pungent, 'hot', flavour that mellows and sweetens considerably with cooking.<ref>[http://www.uni-graz.at/~katzer/engl/Alli_sat.html Gernot Katzer's Spice Pages].</ref> A 'head' of garlic, the most commonly used plant part, comprises numerous discrete 'cloves'. The leaves and stems are sometimes eaten, particularly while immature and tender.
== Origin and distribution ==
[[Image:Garlic output.JPG|thumb|left|Garlic output in 2005]]
The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "a difficulty in the identification of its wild progenitor is the sterility of the cultivars."<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p. 197</ref>
''Allium sativum'' grows in the wild in areas where it has become naturalised; it probably descended from the species ''[[Allium longicuspis]]'', which grows wild in south-western [[Asia]].<ref>Saulnkhe and Kadam p. 397</ref> The 'wild garlic', 'crow garlic' and 'field garlic' of Britain are the species ''[[Allium ursinum]]'', ''[[Allium vineale]]'' and ''[[Aleum oleraceum]]'', respectively. In North America, '''Allium vineale'', known as 'wild-' or 'crow garlic', and ''[[Allium candadensis]]'', known as 'meadow-' or 'wild garlic', are common [[weed]]s in fields.<ref>McGee p. 112</ref>
[[Image:Allium sativum Woodwill 1793.jpg|thumb|left|frame|Engraving of the ''Allium sativum'' plant, showing the head (bottom left), leaf, stem, and flower. From William Woodville, ''Medical Botany'', 1793.]]
=== Culinary uses ===
[[Image:Garlic Press and Garlic.jpg|thumb|right|Garlic being crushed using a [[Garlic press]].]]
[[Image:Garlic.jpg|thumb|right|Garlic bulbs and individual cloves, one peeled.]]
Garlic is widely used around the world for its pungent flavour, as a seasoning or condiment or to enhance other flavours. Depending on the form of cooking and the desired result, the flavor is either mellow or intense. It is often paired with [[onion]], [[tomato]], and/or [[ginger]]. It is very widely used in [[Lebanese cuisine]]: many [[Lebanese cuisine|Lebanese salads]] contain a [[toum|garlic sauce]].
The parchment-like skin is relatively inedible, much like the skin of an [[onion]]. The skin is typically removed before cooking, though sometimes alternative approaches are used, such as slice garlic head crosswise, coat in olive oil, roast until the garlic is well cooked, and then the roasted garlic separates quite easily from the skins (by pulling it out, shaking it out, and/or squeezing it out). The term 'clove' is sometimes misinterpreted to mean the whole garlic bulb (head).
Garlic is commonly stored in cooking oil with herbs to yield an oil infused with flavour. Garlic-infused oils are widely available. Care must be taken preparing such, as there is a risk of [[botulism]] developing in the [[oxygen]]-free oil if the product is not stored properly. To reduce the risk of botulism, the oil containing the garlic must be refrigerated and used within one week. (see '''Caution''' below). Commercial producers use a combination of salts and/or acids to eliminate the risk of botulism in their products.<ref>http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/garlic-ail_e.html</ref> In Chinese cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. Pickled garlic is available at supermarkets. The shoots are often pickled in [[Russia]] and states of the [[Caucasus]] and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in [[stir frying]] or prepared like [[asparagus]]. Garlic leaves are a popular vegetable in many parts of Asia, particularly [[China|Chinese]], [[Vietnam]]ese, and [[Cambodia]]n. The leaves are cut, cleaned and then stir-fried with eggs, meat or vegetables.
=== Historical use ===
From the earliest times garlic has been used as a food. It formed part of the food of the [[Israel]]ites in [[Egypt]] (Numbers 11:5) and of the labourers employed by [[Khufu (pharaoh)|Khufu]] in constructing the [[Great Pyramid of Giza|pyramid]]. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now (see [[Sir Henry Rawlinson|Rawlinson]]'s ''Herodotus'', 2.125).
It was consumed by the ancient [[Ancient Greece|Greek]] and [[ancient Rome|Roman]] soldiers, sailors and rural classes ([[Virgil]], ''Ecologues'' ii. 11), and, according to [[Pliny the Elder]] (''[[Pliny's Natural History|Natural History]]'' xix. 32), by the [[Africa]]n peasantry. [[Galen]] eulogizes it as the "rustic's theriac" (cure-all) (see F Adams's ''Paulus Aegineta'', p. 99), and [[Alexander Neckam]], a writer of the [[12th century]] (see Wright's edition of his works, p. 473, 1863), recommends it as a [[palliative]] of the heat of the sun in field labor.
In his ''Natural History'' Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (''N.H.'' xx. 23). Dr. T. Sydenham valued it as an application in confluent [[smallpox]], and, says Cullen (''Mat. Med.'' ii. p. 174, 1789), found some [[dropsy|dropsies]] cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary [[tuberculosis]] or [[phthisis]].
Garlic was rare in traditional [[British cuisine|English cuisine]] (though it is said to have been grown in [[England]] before 1548), and has been a much more common ingredient in Mediterranean Europe. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for [[Hecate]] ([[Theophrastus]], ''Characters, The Superstitious Man''); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. The inhabitants of [[Pelusium]] in lower Egypt, who worshipped the onion, are said to have had an aversion to both onions and garlic as food.
To prevent the plant from running to leaf, Pliny (''N.H.'' xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely means the development of small, less potent bulbs).
=== Medicinal use ===
{{Not verified|date=March 2007}}<!-- section need checking against their cited sources -->
{| class="toccolours" style="float:right; clear:right; font-size:80%; margin:0 0 1em 1em;" cellpadding="0" cellspacing=0
|- bgcolor=#EEE9BF<!--#dddddd-->
| colspan="2" align="center" |'''Components of garlic'''
|- bgcolor=#F5F5DC
| '''[[Phytochemical]]s''' || '''[[Nutrient]]s'''
|- bgcolor=#ffffff
| [[Allicin]] || [[Calcium]]
|- bgcolor=#ffffff
| [[Beta-carotene]] || [[Folate]]
|- bgcolor=#ffffff
| [[Beta-sitosterol]] || [[Iron]]
|- bgcolor=#ffffff
| [[Caffeic acid]] || [[Magnesium]]
|- bgcolor=#ffffff
| [[Chlorogenic acid]] || [[Manganese]]
|- bgcolor=#ffffff
| [[Diallyl disulfide]] || [[Phosphorus]]
|- bgcolor=#ffffff
| [[Ferulic acid]] || [[Potassium]]
|- bgcolor=#ffffff
| [[Geraniol]] || [[Selenium]]
|- bgcolor=#ffffff
| [[Kaempferol]] || [[Zinc]]
|- bgcolor=#ffffff
| [[Linalool]] || [[Thiamine|Vitamin B<sub>1</sub> (Thiamine)]]
|- bgcolor=#ffffff
| [[Oleanolic acid]] || [[Riboflavin|Vitamin B<sub>2</sub> (Riboflavin)]]
|- bgcolor=#ffffff
| [[P-coumaric acid]] || [[Niacin|Vitamin B<sub>3</sub> (Niacin)]]
|- bgcolor=#ffffff
| [[Phloroglucinol]] || [[Vitamin C]]
|- bgcolor=#ffffff
| [[Phytic acid]] ||
|- bgcolor=#ffffff
| [[Quercetin]] ||
|- bgcolor=#ffffff
| [[Rutin]] ||
|- bgcolor=#ffffff
| [[S-Allyl cysteine]] ||
|- bgcolor=#ffffff
| [[Saponin]] ||
|- bgcolor=#ffffff
| [[Sinapic acid]] ||
|- bgcolor=#ffffff
| [[Stigmasterol]] ||
|- bgcolor=#ffffff
| [[Alliin]] ||
|- bgcolor=#F5F5DC
| colspan="2" align="center" | ''Source: Balch p 97''<ref>Balch, Phyllis A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery. p. 97.</ref>
|}
Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease, including [[atherosclerosis]], high cholesterol, high blood pressure, and to improve the immune system. Garlic may also protect against cancer.<ref>[http://www.umm.edu/altmed/articles/000245.htm University of Maryland Garlic]</ref>
However a rigorous, NIH-funded clinical trial published by the "Archives of Internal Medicine", on 26 February 2007, found that consumption of garlic, in any form, did not reduce cholesterol levels in patients with moderately high levels.<ref> [http://archinte.ama-assn.org/cgi/content/extract/167/4/325 Garlic - What We Know and What We Don't Know] Retrieved 27 February 2007 </ref><ref>[http://archinte.ama-assn.org/cgi/content/full/167/4/346 Effect of Raw Garlic vs Commercial Garlic Supplements on Plasma Lipid Concentrations in Adults With Moderate Hypercholesterolemia - A Randomized Clinical Trial] Retrieved 26 February 2007 </ref>
With regard to this clinical trial, Heart.org reports, "Despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides." The website says, "The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies".<ref>[http://www.theheart.org/article/772557.do Goodbye, garlic? Randomized controlled trial of raw garlic and supplements finds no effect on lipids] Retrieved 27 February 2007 </ref> However, while garlic may not lower cholesterol levels in the bloodstream, this study does not contradict studies that show that garlic protects arteries from that cholesterol. For example, a Czech study found garlic supplementation reduced accumulation of cholesterol on vascular walls of animals.<ref>Sovova M, Sova P. Pharmaceutical importance of Allium sativum L. 5. Hypolipemic effects in vitro and in vivo. Ceska Slov Farm. 2004 May;53(3):117-23. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15218732&dopt=Abstract]</ref> Another study had similar results, with garlic supplementation significantly reducing the placque in the aorta's of cholesterol-fed rabbits.<ref>Durak A, Ozturk HS, Olcay E, Guven C. Effects of garlic extract supplementation on blood lipid and antioxidant parameters and atherosclerotic plaque formation process of cholesterol-fed rabbits. J Herb Pharmcother. 2002;2(2):19-32. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15277094&dopt=Abstract]</ref> Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.<ref>Durak I, Kavutcu M, Aytac B, et al. Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol. J Nutr Biochem. 2004 Jun;15(6):373-7. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15157944]</ref>
In 2007 a BBC news story reported that ''Allium sativum'' may have beneficial properties, such as preventing and fighting the common cold.<ref>[http://news.bbc.co.uk/2/hi/health/1575505.stm Garlic 'prevents common cold'] 2007</ref> This assertion has the backing of long tradition. Traditional British herbalism used garlic for hoarseness and coughs, both as a syrup and in a salve made of garlic and lard, which was rubbed on the chest and back.<ref>[Grieve, Maud. (Mrs.). Garlic. A Modern Herbal. Hypertext version of the 1931 edition. Accessed: December 18, 2006. http://botanical.com/botanical/mgmh/g/garlic06.html]</ref> The Cherokee also used it as an expectorant for coughs and croup.<ref>Hamel, Paul B. and Mary U. Chiltoskey 1975 Cherokee Plants and Their Uses -- A 400 Year History. Sylva, N.C. Herald Publishing Co. (p. 35)</ref>
''Allium sativum'' has been found to reduce [[platelet]] aggregation and [[hyperlipidemia]].<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2291748&dopt=Abstract NCBI]</ref><ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9641475&dopt=Citation NCBI]</ref>
Garlic is also alleged to help regulate [[glucose|blood sugar]] levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood [[homocysteine]] levels, and has shown to prevent some complications of [[diabetes mellitus]].<ref>[http://www.findarticles.com/p/articles/mi_m0FKA/is_n9_v58/ai_18643366 People with diabetes should say 'yes' to garlic by Patricia Andersen-Parrado, Better Nutrition, Sept 1996]</ref><ref>[http://www.umm.edu/altmed/ConsHerbs/Garlicch.html Garlic] - [[University of Maryland, Baltimore|University of Maryland Medical Center]]</ref> People taking [[insulin]] should not consume medicinal amounts of garlic without consulting a physician. In such applications, garlic must be fresh and uncooked, or the [[allicin]] will be lost.
''Allium sativum'' may also possess [[cancer]]-fighting properties due to the presence of allylic sulfur compounds such as diallyl disulfide (DADs), believed to be an anticarcinogen.<ref>[http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T2C-4GNC66T-1&_user=65461&_coverDate=11%2F11%2F2005&_alid=372014156&_rdoc=1&_fmt=summary&_orig=search&_qd=1&_cdi=4915&_sort=d&_docanchor=&view=c&_acct=C000005458&_version=1&_urlVersion=0&_userid=65461&md5=820518b11b5a20da9ee16b1291fb56ea Abstract NCBI]</ref>
Decocted garlic extracts that are left to set overnight are very effective in healing wounds. In 1858, [[Louis Pasteur]] observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.<ref>[http://www.findarticles.com/p/articles/mi_m3225/is_1_72/ai_n14786582 Health effects of garlic American Family Physician by Ellen Tattelman, July 1, 2005]</ref> More recently it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.<ref>Groppo, F.; Ramacciato, J.; Motta, R.; Ferraresi, P.; Sartoratto, A. (2007) "Antimicrobial activity of garlic against oral streptococci." Int. J. Dent. Hyg., 5:109–115.</ref>
In modern [[naturopathy]], garlic is used as a treatment for [[intestinal worms]] and other intestinal parasites, both orally and as an anal [[suppository]]. Garlic cloves are used as a remedy for [[infection]]s (especially chest problems), digestive disorders, and fungal infections such as [[Candidiasis|thrush]].
Garlic supplementation in rats along with a high protein diet has been shown to boost [[testosterone]] levels.<ref>[http://jn.nutrition.org/cgi/reprint/131/8/2150.pdf]</ref>
Dietary supplements in an "odourless" pill form, as are commonly available, claim to possess the medicinal benefits of garlic, without (in the words of one manufacturer) "the unsocial qualities associated with fresh garlic cloves".{{Fact|date=March 2007}} However independent validation (e.g. not sponsored by the pill manufacturers) through rigorously conducted clinical trials of the benefits, if any, of these pills is lacking or has been found to be negative, e.g. showing no beneficial effects.
== Properties ==
When crushed, ''Allium sativum'' yields [[allicin]], a powerful [[antibiotic]] and anti-fungal compound ([[phytoncide]]). It also contains [[alliin]], [[ajoene]], [[enzyme]]s, [[vitamin B]], [[mineral]]s, and [[flavonoid]]s.
The percentage composition of the bulbs is given by E. Solly (''Trans. Hon. Soc. Loud.'', new ser., iii. p. 60) as water 84.09%, organic matter 13.38%, and inorganic matter 1.53% - that of the leaves being water 87.14%, organic matter 11.27% and inorganic matter 1.59%.
[[Image:Czosnek2 1511.jpg|frame|Garlic flowerhead]]
The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cell]]s are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several [[sulfur]]-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or [[Leek (vegetable)|leeks]].<ref>McGee p. 310–311</ref> Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like [[bird]]s, [[insects]], and [[worm]]s from eating the plant.<ref>Macpherson ''et al.'' section "Conclusion"</ref>
A large number of sulfur compounds contribute to the smell and taste of garlic. [[Diallyl disulfide]] is believed to be an important odour component. [[Allicin]] has been found to be the compound most responsible for the spiciness of raw garlic. This chemical opens thermoTRP ([[transient receptor potential]]) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<ref>Macpherson ''et al.''</ref>
{{clr}}
When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong smelling sulfur compounds are metabolized forming allyl methyl sulfide. ''Allyl methyl sulfide'' (AMS) cannot be digested and is passed into the [[blood]]. It is carried to the lungs and the skin where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.
This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh [[parsley]]. The herb is, therefore, included in many garlic recipes, such as [[Pistou]] and [[Persillade]]. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a [[sauna]]. Due to its strong odor, garlic is sometimes called the "stinking rose".
Because garlic passes into the bloodstream, it can a useful mosquito repellent. This is most likely the cause of the myth that [[vampires]] hate garlic.
== Superstition and mythology ==
Garlic has been regarded as a force for both good and evil. A [[Christian mythology|Christian]] myth considers that after [[Satan]] left the [[Garden of Eden]], garlic arose in his left footprint, and onion in the right.<ref>{{cite book | author=Pickering, David | title=Cassell's Dictionary of Superstitions | publisher=Sterling Publishing | year=2003 | id=ISBN 0-304-36561-0}} p. 211</ref> In Europe, many cultures have used garlic for protection or white [[Magic (paranormal)|magic]], perhaps owing to its reputation as a potent preventative medicine.<ref name="asdf">{{cite book | author=McNally, Raymond T | title=In Search of Dracula | publisher=Houghton Mifflin | year=1994|id=ISBN 0-395-65783-0}} p. 120.</ref> Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf|werewolves]], and [[vampire]]s.<ref name="asdf">{{cite book | author=McNally, Raymond T | title=In Search of Dracula | publisher=Houghton Mifflin | year=1994 | id=ISBN 0-395-65783-0}} p. 120.</ref> To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.<ref>McNalley p. 122; Pickering p. 211.</ref>
The association of garlic to evil spirits, may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions, and other related mental illness symptoms.<ref>[http://www.umm.edu/altmed/articles/000245.htm#Overview University of Maryland Garlic]</ref><ref>[http://www.immed.org/illness/Neurodegenerative%20Diseases.html Neurodegenerative diseases]</ref>
== Cautions ==
* Cases of [[botulism]] have been caused by consuming garlic-in-oil preparations. It is important to add acid when creating these mixtures and to keep them refrigerated to retard bacterial growth.<ref>http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html</ref>
* Whilst culinary quantities are considered safe during [[pregnancy]] and [[breastfeeding]], extremely large quantities of garlic and garlic supplements have been linked with a raised risk of bleeding. Some breastfeeding mothers have found their babies slow to feed and have noted a garlic odour coming from their baby when they have consumed garlic.<ref>[http://www.mayoclinic.com/health/garlic/NS_patient-garlic Mayo Clinic, garlic advisory]</ref>
* The side effects of long-term garlic supplementation, if any exist, are largely unknown and no FDA-approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals.
* There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment.<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11600262&dopt=Abstract Abstract]</ref> On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities is strongly discouraged and could lead to serious injury. In particular, topical application of raw garlic to young children is extremely risky.<ref>Garty, B.-Z. (1993) Garlic burns. Pediatrics, 91: 658–659. </ref>
== In other languages ==
* [[Arabic language|Arabic]]: ثوم ''Thūm''
* [[Basque language|Basque]]: Baratxuri
* [[Bengali language|Bengali]]: রসুন ''Roshun''
* [[Bulgarian language|Bulgarian]]: Чесън ''Chesun''
* [[Catalan language|Catalan]]: All
* [[Croatian language|Croatian]]: Češnjak
* [[Czech language|Czech]]: Česnek
* [[Danish language|Danish]]: Hvidløg
* [[Dutch language|Dutch]]: Knoflook
* [[Estonian language|Estonian]]: Küüslauk
* [[Finnish language|Finnish]]: Valkosipuli
* [[French language|French]]: Ail
* [[Frisian language|Frisian]]: Knyflok
* [[Galician language|Galician]]: Allo
* [[German language|German]]: Knoblauch
* [[Greek language|Greek]]: Σκόρδο
* [[Hebrew language|Hebrew]]: שום ''Shum''
* [[Hindi language|Hindi]]: लसन ''Lasan''
* [[Hungarian language|Hungarian]]: Fokhagyma
* [[Icelandic language|Icelandic]]: Hvítlaukur
* [[Indonesian language|Indonesian]]/[[Malay language|Malay]]: Bawang putih (white onion)
* [[Italian language|Italian]]: Aglio
* [[Japanese language|Japanese]]: にんにく ''Ninniku''
* [[Kannada language|Kannada]]: ಬೆಳ್ಳುಳ್ಳಿ ''Bellulli''
* [[Korean language|Korean]]: 마늘 ''Maneul''
* [[Maltese language|Maltese]]: Tewm
* [[Malayalam language|Malayalam]]: Veluthulli
* [[Standard Mandarin|Mandarin]]: 大蒜 ''Dàsuàn''
* [[Norwegian language|Norwegian]]: Hvitløk
* [[Polish language|Polish]]: Czosnek
* [[Portuguese language|Portuguese]]: Alho
* [[Romanian language|Romanian]]: Usturoi
* [[Russian language|Russian]]: Чеснок ''Chesnok''
* [[Serbian language|Serbian]]: ''Beli luk''
* [[Sinhalese language|Sinhalese]]: ''Sudu Loonu''
* [[Slovak language|Slovak]]: Cesnak
* [[Slovenian language|Slovenian]]: Česen
* [[Spanish language|Spanish]]: Ajo
* [[Swahili language|Swahili]]: Kitunguu saumu, somu, thumu
* [[Swedish language|Swedish]]: Vitlök
* [[Tagalog language|Tagalog]]: Bawang
* [[Tamil language|Tamil]]: பூண்டு ''Pundu''
* [[Telugu language|Telugu]]: ''Vellulli''
* [[Thai language|Thai]]: กระเทียม ''Krathiam''
* [[Turkish language|Turkish]]: Sarımsak
* [[Ukrainian language|Ukrainian]]: Часник ''Chasnyk''
==Trivia ==
{{Trivia|date=June 2007}}
* The city of [[Gilroy, California|Gilroy]], [[California]] promotes itself as "Garlic Capital of the World", and hosts the three-day [[Gilroy Garlic Festival]] every summer.
*The two-day [[Hudson Valley]] Garlic Festival is held yearly in [[Saugerties, New York]].
* In the televised cartoon shorts, before he used [[spinach]] as a source of superhuman strength, [[comic book]] character [[Popeye]]'s ancestor [[Hercules]] would sniff fresh bulbs of unpeeled garlic.
* The videogame character [[Wario]] often eats garlic, and in some his health is replenished by eating garlic.
==References==
===Notes===
{{Reflist|2}}
==
*{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2}} pp 310–313: The Onion Family: Onions, Garlic, Leeks.
*{{cite book | author=Salunkhe, D.K.; Kadam, S.S. | title=Handbook of Vegetable Science and Technology | publisher=Marcel Dekker | year=1998 | id=ISBN 0-8247-0105-4}}
*{{cite book | author=Koch, H. P.; Lawson, L. D. | title=Garlic. The Science and Therapeutic Application of Allium sativum L. and Related Species (Second Edition) | publisher=Williams & Wilkens | year=1996 | id=ISBN 0-683-18147-5}}
*James Mellgren (2003).
* Hamilton, Andy (2004). [http://www.selfsufficientish.com/garlic.htm Selfsufficientish - Garlic]. Retrieved [[1 May]] [[2005]].
* R. Kamenetsky, I. L. Shafir, H. Zemah, A. Barzilay, and H. D. Rabinowitch (2004). [http://www.electronicipc.com/JournalEZ/detail.cfm?code=04200011290202&CFID=217420&CFTOKEN=BA767491-E078-4C13-AAEB1DE29A382EF5 Environmental Control of Garlic Growth and Florogenesis.] ''J. Am. Soc. Hort. Sci.'' 129: 144–151.
* {{cite journal | author=Lindsey J. Macpherson, Bernhard H. Geierstanger, Veena Viswanath, Michael Bandell, Samer R. Eid, SunWook Hwang, and Ardem Patapoutian | title=[http://www.current-biology.com/content/article/fulltext?uid=PIIS096098220500391X The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin] | journal=Current Biology | volume=15 | issue=May 24 | year=2005 | pages=929–934}}
* Balch, P. A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery.
* Block, E. (1985). The chemistry of garlic and onions. ''Scientific American'' 252 (March): 114–119.
* Block, E. (1992). The organosulfur chemistry of the genus Allium — implications for organic sulfur chemistry. ''Angewandte Chemie International Edition'' 104: 1158–1203.
* Breithaupt-Grogler, K., et al. (1997). Protective effect of chronic garlic intake on elastic properties of aorta in the elderly. ''Circulation'' 96: 2649–2655. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9355906&dopt=Citation Abstract].
* Efendy, J. L., et al. (1997). The effect of the aged garlic extract, 'Kyolic', on the development of experimental atherosclerosis. ''Arterosclerosis'' 132: 37–42. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9247357&dopt=Citation Abstract].
* Gardner, C. D.; Lawson, L. D.; Block, E.; Chatterjee, L. M.; Kiazand, A.; Balise, R. R.; Kraemer, H. C. (2007) The effect of raw garlic vs. garlic supplements on plasma lipids concentrations in adults with moderate hypercholesterolemia: A clinical trial. "Archives of Internal Medicine" 167: 346–353.
* Garty, B.-Z. (1993) Garlic burns. "Pediatrics" 91: 658–659.
* Hile, A. G.; Shan, Z.; Zhang, S.-Z.; Block, E. (2004). Aversion of European starlings (Sturnus vulgaris) to garlic oil treated granules: garlic oil as an avian repellent. Garlic oil analysis by nuclear magnetic resonance spectroscopy. ''Journal of Agricultural and Food Chemistry'' 52: 2192–2196. [http://dx.doi.org/10.1021/jf035181d]
* Jain, A. K. (1993). Can garlic reduce levels of serum lipids? A controlled clinical study. ''American Journal of Medicine'' 94: 632–635. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8506890&dopt=Citation Abstract].
* Lawson, L. D.; Wang, Z. J. (2001). Low allicin release from garlic supplements: a major problem due to sensitivities of alliinase activity.''Journal of Agricultural and Food Chemistry'' 49: 2592–2599. [http://dx.doi.org/10.1021/jf001287m]
* Mader, F. H. (1990). Treatment of hyperlipidemia with garlic-powder tablets. ''Arzneimittel-Forschung/Drug Research'' 40 (2): 3–8. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2291748&dopt=Abstract Abstract].
* Silagy, C., and Neil, A. (1994). Garlic as a lipid-lowering agent - a meta-analysis. ''Journal of the Royal College of Physicians'' 28 (1): 2–8. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8169881&dopt=Citation Abstract]
* Steiner, M., and Lin, R.S. (1998). Changes in platelet function and susceptibility of lipoproteins to oxidation associated with administration of aged garlic extract. ''Journal of Cardiovascular Pharmacology'' 31: 904–908. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9641475&dopt=Citation Abstract]
* Yeh, Y-Y., et al. (1999). Garlic extract reduces plasma concentration of homocysteine in rats rendered folic acid deficient. ''FASEB Journal'' 13(4): Abstract 209.12.
* Yeh, Y-Y., et al. (1997). Garlic reduced plasma cholesterol in hypercholesterolemic men maintaining habitual diets. In: Ohigashi, H., et al. (eds). ''Food Factors for Cancer Prevention''. Tokyo: Springer-Verlag. [http://0-www.ncbi.nlm.nih.gov.library.unl.edu/books/bv.fcgi?rid=hstat1.biblist.28581 Abstract]. This is a meta-reference and includes 205 scientific and non-scientific papers from the [[United States National Library of Medicine]] [http://0-www.nlm.nih.gov.library.unl.edu:80/index.html].
==
*[http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Allium+sativum&RF=Webdisplay PROTAbase on ''Allium sativum'']
*[http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Allium+sativum Garlic]: Plants For a Future database
{{Commons|Allium sativum}}
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