Description Garlic is a hardy, bulbous, rooted,
perennial plant with narrow flat leaves
and bears small white flowers and bulbils.
The compound bulb consists of 6 to 34
bulblets called ‘cloves’ which
are surrounded by a common, thin, white
or pinkish papery sheet. Garlic has a
strong flavour and taste.
Origin and Distribution Garlic is a native of West Asia
and Mediterranean area. China, Korea,
India, USA, Spain, Argentina and Egypt
are the major garlic growing countries.
Garlic prefers cool weather and grow
in a well-drained, moderately clay loam
at higher elevation (900 to 1200 mtrs).
Uses Garlic is used for flavouring various
dishes practically all over the world.
In United States almost half of the produce
is dehydrated for use in mayonnaise products,
salad dressings and in several meat preparations.
Raw garlic is used in the preparation
of garlic powder, garlic salt, garlic
vinegar, garlic cheese croutins, garlicked
potato chips, garlic bread, garlicked
bacon etc. Spray dried garlic products,
liquid garlic preparations are other products.
In India and other Asian and Middle East
Countries, garlic is used in pickles,
curry powders, curried vegetables, meat
preparations etc. Oil of garlic is used
as a flavouring agent in soups, canned
foods, sauces etc.
The other properties are
anti-bacterial, fungicidal and insecticidal.
In the area of medicine, it is used
for various ailments of stomach, skin
diseases. It has wider applications
in indigenous medicines and is also
considered as highly nutritive.
