What is Allium sativum or Garlic?

Allium sativum (Liliaceae), otherwise known as garlic, is a strongly aromatic bulb crop thought to have originated in Kazakhstan, Uzbekistan and Western China. It has been around since ancient times and is referred to in Egyptian, Greek, Indian and Chinese texts. Garlic is grown in temperate and tropical climates worldwide and there are several varieties developed specially for different environments. After the onion, garlic is the most consumed bulb variety.

Garlic (Allium sativum L. fam. Alliaceae) is one of the most well-known herbal items on the market, having been used for centuries in traditional remedies for various ailments. Its properties come from a variety of bioactive substances which interact synergistically to produce its curative effect, and it is additionally valued as a food ingredient and aphrodisiac.

Allium sativum contains a variety of sulfur-containing plant chemicals such as allicin, DADS, vinyldithiins, E-ajoene, Z-ajoene, DATS and selenium. These organosulfur compounds have been linked to heightened antioxidant activity and improved immune function. Garlic compounds have also been shown to act as effective immunostimulants.

Garlic, Allium sativum, is renowned for its healing properties in the treatment of cardiovascular ailments, neoplastic growth, rheumatism, diabetes, intestinal worms and even skin conditions. It has been used to ease stomach discomforts associated with flatulence, colic, dysentery and liver issues. In addition it has been known to be beneficial for facial paralysis, tuberculosis and bronchitis; not forgetting it can help reduce high blood pressure too. Indeed there are many maladies that garlic is thought to assist with.