Garlic in Chinese is called “suan.” Garlic spice, along with ginger, is one of the two integral spices of Chinese cooking. Sheng Nung’s (c. 2700 BC) treatise is the earliest documented evidence of the use of garlic in China. There is much debate on the origin of the herb. Some scholars claim that it came to Asia from Sumeria with traders (c. 2600-2100 BC).
Allium sativum is a cultivated species of garlic. Some scholars claim that the species may have descended from Allium longicuspis. This species is observed growing in the wild in Central Asia and the neighboring Southwest Asian region. However, many other wild garlic species are found in different parts of the world.
Allium vineale, found in North America, is the wild garlic used by North American Indians. Allium canadense is another wild garlic species found growing in North American fields. Allium ursinum is wild garlic found in the UK.
Garlic spice was probably originally used as a food preservative. The strong garlic flavor would have helped mask the foul odor emanating from food stored for extended periods. Over time, garlic has become part of the daily human diet across the globe.
Food
Garlic spice is an essential ingredient of Chinese food. Its preserve is used as an accompaniment to dumplings. It is also an important spice in Szechuan and yang foods. In Northeast China, the spice is preserved in rice vinegar, sugar, and salt. It is ritually done on the 8th of December, which denotes the formal commencement of winter.
The herb is also popular in Indian cuisine, where it is commonly used to season lentils and other curries. It is valued for its digestive properties and is sold in capsule form as an over-the-counter nutraceutical product. Garlic capsules are popular with people suffering from flatulence and gastric disorders.
The leaves and flowers have a milder flavor than the bulb and are eaten when the plant is young, and the shoot is still tender. The only inedible part is the papery skin covering the cloves.
Leaves are often used in curries or stir-fried food. Cloves are also eaten after roasting. Garlic, mixed with oil or butter, is used to flavor bread. Garlic toast, bread, and canapés are some popular snacks. Garlic bulbs, when fermented at high temperatures, turn black with a sweet and syrupy taste and are a preferred condiment in Korean food.
It is a popular seasoning spice. The shoots can be pickled and eaten as an appetizer. The taste of garlic powder differs from fresh herbs, but it can be used as a substitute for fresh garlic. Its oil is produced by frying the cloves in oil, and the aromatic oil, upon cooling, is used in cuisine. Garlic-flavored sauces are quite popular across the globe.
In Ancient Egypt, Greece, and Rome, garlic was fed to workers to enhance their strength and stamina. Soldiers, too, would eat it before the battle. Traditionally, it is eaten raw or in juice, pulp, or paste form.
Medicine
The Charakasamhita and the Sushrutasamhita, ancient Indian medical texts, extensively reference garlic’s medicinal properties. In India and China, it is believed to possess aphrodisiac properties. It aids digestion, improves respiration, and is used to get rid of intestinal worm infestation (Woodward, 1996). It helps enhance qi (life energy). Pliny’s Historica Naturalis (77 AD) mentions garlic to improve digestion and treat insect bites, arthritis, and convulsions.
Helicobacter pylori infects around 60% of the world’s adult population’s stomachs (Cave, 1997). This number is 95% in developing countries (Frenck & Clemens, 2003). This infection causes several gastric ailments, including gastritis, duodenal, and gastric ulcers (Dixon, 1992; Nomura et al., 1994). O Gare et al. (2008) studied garlic oil’s effects in a simulated gastric environment due to anti-Helibacter activity. The anti-bacterial effect on Helicobacter pylori stomach infections was observed by Salih et al. (2003). The scientists noted that people who consumed garlic spice for a long time were less susceptible to Helicobacter pylori stomach infections. The garlic spice helps to control infections in the stomach. Other scientific studies have validated this medicinal property. The oil, too, helps combat the condition.
The plant contains vitamins C and B6, magnesium, sodium, potassium, and calcium. The multiple health benefits of garlic demonstrate that the herb is good for our health. Scientific studies have shown that garlic plays a role in building resistance against bacterial and other infections. The plant has a positive role in our gut health. The active ingredient isolated from the plant is allicin, along with a few other alkaloids. Allicin is responsible for the pungent odor of garlic.
Fresh garlic is effective against bacteria like Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. It is topically used to treat fungal infections like ringworm, jock itch, and athlete’s foot.
Homeopathy also finds the plant useful. It is part of the Bryonia group of medicine. The drug acts on the intestinal mucous membrane, increasing peristalsis. It is used to treat colitis caused by pathological flora in the stomach, dyspepsia, and catarrhal affections. Homeopathy also uses the drug to treat atherosclerosis. The Bryonia group is used to treat tuberculosis.
Planting and gardening
The plant is frost-hardy and suitable for subtropical and temperate climates. It does not require much aftercare. Botanically, its bulbs are a modified stem that grows beneath the soil.
The soil should be loam or sandy loam. If the soil in your garden is clayey, add a small quantity of sand and organic compost to increase porosity. Pick a site that gets six to eight hours of sun. Planting should be done six to eight weeks in the fall before the onset of frost. It is best to use mulch to protect the plants from frost damage.
Garlic bulbils from the store have often been treated and are often unsuitable for planting. Buy garlic bulbs raised for planting from the home gardening store.
Separate the bulbils and plant them six inches below the surface, six to eight inches apart. Light watering is enough. Before planting, you can mix organic compost and a mixture of nitrogen, phosphate, and potassium chemical fertilizer into the soil. Do not overfertilize, as that is harmful to plant growth.
The bulbs can be harvested at the onset of summer. The plant’s leaves should turn yellow, indicating it is ready for harvesting. Separate the bulbs from the leaves.
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