Garlic (Allium sativum) is a bulbous flowering plant that belongs to the Allium genus. It's closely related to onions, shallots, leeks, chives, Welsh onions, and Chinese onions. Garlic is native to Central Asia, South Asia, and northeastern Iran. It's been used as a seasoning and ingredient for thousands of years, both for cooking and as traditional medicine. Ancient Egyptians and other ancient cultures loved garlic, and it had a big impact on their cuisines, especially in the Mediterranean region and parts of Asia. China is the world's biggest garlic producer, making up 73% of the global supply in 2021. There are two main types of garlic and hundreds of different varieties.

Garlic is a perennial plant that grows from a bulb and is native to Central Asia, South Asia, and northeastern Iran. It has a tall, straight stem that can grow up to 3 feet. The leaves are flat, long, and solid, about 0.5 to 1 inch wide, and have a sharp point. In the Northern Hemisphere, garlic can produce pink to purple flowers from July to September. The bulb has a strong smell and usually has 10 to 20 cloves. The cloves closest to the center are usually the same shape, while the ones around the center can be different. Each clove is wrapped in an inner leaf and surrounded by layers of outer leaves. If garlic is planted at the right time and depth, it can be grown as far north as Alaska. Garlic makes both male and female flowers. Bees, butterflies, moths, and other insects pollinate it.

Garlic has a unique flavor and smell that comes from a mix of different compounds. When you chop, chew, or crush garlic, the plant's cells break open, and enzymes release sulfur-containing compounds. These compounds are what give garlic its sharp taste and strong smell. Some of these compounds are unstable and keep reacting over time, which is why garlic can get so spicy. Among alliums (like onions, shallots, and leeks), garlic has the most of these initial reaction products, so it's much spicier than them. But did you know that garlic evolved this way to protect itself from animals like birds, insects, and worms that might want to eat it? Garlic has a lot of sulfur compounds that contribute to its smell and taste. Allicin is the main one that gives garlic its "hot" sensation when you eat it. It opens special channels in your mouth that make you feel like your food is on fire. But don't worry, cooking garlic removes allicin, so it won't be as spicy anymore.