Allium sativum

A bulbous plant reaching 0.6 m (2 ft) tall and 0.2 m (8 inches) wide, growing at a medium rate. Hardy to UK zone 8 and frost-hardy. Hermaphroditic, self-fertile, bee/insect-pollinated. Attracts wildlife. Grows in light sandy and medium loamy soils with good drainage, including very alkaline soils. Prefers full sun and tolerates dry or moist conditions. Bulbs reach up to 6 cm diameter.

Description

An onion family plant. It is an erect herb. It grows one year, then flowers the next. It grows about 40 cm high. This onion family plant has a number of tightly packed bulbs (cloves) wrapped in papery scale leaves. The true leaves of the plant are long, flat and solid. Leaves are 2.5 cm wide. The roots are side roots. The number of cloves per bulb varies from 16-50 depending on variety. Flowers are borne on a long stalk in a head where the flowers are on equal length stalks from one point forming a rounded head.

Edible Uses

The bulb — up to 6cm in diameter — is eaten raw or cooked and is widely used, especially in southern Europe, as a flavouring across a broad range of dishes. Garlic is highly nutritious but its strong flavour means it is mostly used in small quantities in salads and cooked foods. Per 100g dry weight the bulb provides 360 calories, with 0% water, 13.5g protein, 0.7g fat, 82g carbohydrate, 3g fibre, and 3.5g ash. Mineral content per 100g includes 65mg calcium, 400mg phosphorus, 4.3mg iron, 53mg sodium, and 1250mg potassium. Vitamins per 100g include 0.7mg thiamine (B1), 0.2mg riboflavin (B2), 1.25mg niacin, and 35mg vitamin C. The leaves are milder in flavour than the bulbs and are chopped raw into salads or used as a cooked flavouring; the Chinese commonly grow garlic specifically for its leaves, which can be harvested during mild winters. The flowering stems are also used as a flavouring and are sometimes available in Chinese shops. Sprouted seed can be added to salads. Figures given are the median of a range reported in the source.

Traditional Uses

The cloves are used in small amounts to flavour food. The leaves can also be used. Leaves should be cut before they are mature.

This uses section is brief — help expand it

Medicinal Uses

Garlic has a long folk history of treating a wide range of ailments. Its fungicidal, antiseptic, tonic, and parasiticidal properties have made it particularly useful against ringworm, Candida, and vaginitis. It produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group, demonstrates outstanding germicidal properties, and can keep amoebic dysentery at bay. It is also reported to have anticancer activity and has been shown to aid detoxification in cases of chronic lead poisoning. Regular dietary use benefits the body broadly, with particular effects on the blood and heart: demographic studies link heavy garlic consumption in parts of Italy and Spain to low rates of arteriosclerosis, and recent research indicates it reduces glucose metabolism in diabetics, slows the development of arteriosclerosis, and lowers the risk of further heart attacks in patients who have experienced myocardial infarction. Applied externally, the expressed juice is an effective antiseptic for wounds. Fresh bulbs are medicinally superior to stored ones, as extended storage significantly reduces antibacterial potency. The bulb is considered anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, hypoglycaemic, stimulant, stomachic, tonic, and vasodilator. The German Commission E Monographs approve Allium sativum for arteriosclerosis, hypertension, and high cholesterol levels.

Known Hazards

The scent of garlic is known to linger upon the human body and cause bad breath (halitosis) and body odor. This is caused by allyl methyl sulfide (AMS). AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs (and from there to the mouth, causing garlic breath) and skin, where it is exuded through skin pores. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time. Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath. Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward. Plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective. Garlic breath is allegedly alleviated by eating fresh parsley. Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking. Under these conditions (i.e., acidity, heat) the sulfur-containing compound alliin reacts with common amino acids to make pyrroles, clusters of carbon-nitrogen rings. These rings can be linked together into polypyrrole molecules. Ring structures absorb particular wavelengths of light and thus appear colored. The two-pyrrole molecule looks red, the three-pyrrole molecule looks blue, and the four-pyrrole molecule looks green (like chlorophyll, a tetrapyrrole). Like chlorophyll, the pyrrole pigments are safe to eat. Upon cutting, similar to a color change in onion caused by reactions of amino acids with sulfur compounds, garlic can turn green. The green, dry "folds" in the center of the garlic clove are especially pungent. The sulfur compound allicin, produced by crushing or chewing fresh garlic, produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins. Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine. Some people suffer from allergies to garlic and other species of Allium. Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive people show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, chives, leeks, shallots, garden lilies, ginger, and bananas. Several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic. 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 discouraged. In particular, topical application of raw garlic to young children is not advisable. The side effects of long-term garlic supplementation are largely unknown. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities. Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed, and have noted a garlic odor coming from them. Conversely an experiment showed, "infants were attached to the breast for longer periods of time and sucked more when the milk smelled like garlic". If higher-than-recommended doses of garlic are taken with anticoagulant medications, this can lead to a higher risk of bleeding. Garlic may interact with warfarin, saquinavir, antihypertensives, calcium channel blockers, the quinolone family of antibiotics such as ciprofloxacin, and hypoglycemic drugs, as well as other medications. The American Veterinary Medical Association considers garlic to be toxic to pets.

Distribution

A temperate plant. It grows in the tropical highlands mostly between 1600 and 2200 m but will grow satisfactorily down to 500 m. In Nepal it grows to 3000 m altitude. There are kinds that will grow in hot coastal tropical places. Best bulb development occurs with temperatures up to 30°C. It is frost resistant. High humidity or high rainfall is not suitable. It is best grown in low rainfall areas with irrigation. Bulb development is favoured with long day lengths. It does best with pH 6-7. It suits hardiness zones 8-10. In Yunnan.

Where It Grows

Africa, Albania, Andes, Andorra, Angola, Armenia, Asia, Australia, Azerbaijan, Balkans, Bangladesh, Bhutan, Bolivia, Botswana, Brazil, Britain, Burkina Faso, Cambodia, Canada, Cape Verde, Caucasus, Central Africa, Central America, Central Asia, Chad, China, Colombia, Costa Rica, Cuba, East Africa, Ecuador, Egypt, Eritrea, Ethiopia, Europe, Fiji, Georgia, Guam, Guatemala, Guinea, Guinée, Hawaii, Himalayas, India, Indochina, Indonesia, Italy, Japan, Jordan, Kazakhstan, Kenya, Korea, Kyrgyzstan, Laos, Lebanon, Lithuania, Macedonia, Madagascar, Malawi, Malaysia, Mali, Marshall Islands, Mauritania, Mediterranean, Mexico, Micronesia, Middle East, Moldova, Mozambique, Myanmar, Nauru, Nepal, Nicaragua, Niger, Nigeria, North Africa, North America, Northeastern India, Pacific, Pakistan, Papua New Guinea, PNG, Philippines, Sahel, Saudi Arabia, SE Asia, Senegal, Sikkim, Slovenia, Somalia, South Africa, Southern Africa, South America, Spain, Sri Lanka, Switzerland, Tajikistan, Tanzania, Tasmania, Thailand, Timor-Leste, Turkey, Türkiye, Tuvalu, Uganda, Uruguay, USA, Uzbekistan, Vanuatu, Vietnam, West Africa, West Indies, Zambia, Zimbabwe,

Cultivation

Succeeds in most soils but prefers a sunny position in a moist light well-drained soil. Dislikes very acid soils. Tolerates a pH in the range 4.5 to 8.3. The bulb is liable to rot if grown in a wet soil. Hardy to at least -10°c. The bulbs should be planted fairly deeply. Garlic has a very long history of use as a food and a medicine. It was given to the Egyptian labourers when building the pyramids because it was believed to confer strength and protect from disease, it was also widely used by the Romans. It is widely cultivated in most parts of the world for its edible bulb, which is used mainly as a flavouring in foods. There are a number of named varieties. Bulb formation occurs in response to increasing daylength and temperature. It is also influenced by the temperature at which the cloves were stored prior to planting. Cool storage at temperatures between 0 and 10°c will hasten subsequent bulb formation, storage at above 25°c will delay or prevent bulb formation. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. Members of this genus are rarely if ever troubled by browsing deer. Alliums are typically harvested in late spring to early summer, when the bulbs mature and the tops begin to yellow. Allium species typically flower in late spring to early summer, depending on the species and local climate conditions. Allium species generally have a moderate growth rate, with bulbs typically taking about 100 to 150 days from planting to harvest, depending on the variety and growing conditions.

Propagation

Plant cloves in late autumn for an early summer harvest, or in late winter to early spring, though autumn planting typically gives better yields. Set cloves with their noses just below the soil surface. Bulbs left in the ground year-round will often produce tender young leaves during winter.

Other Uses

Juice from the bulb repels insects, though its powerful smell is noted as a drawback. The juice can also be applied to insect stings to ease pain. An insecticide spray can be made by infusing 3–4 tablespoons of chopped garlic and 2 tablespoons of grated soap in 1 litre of boiling water, then allowing the mixture to cool before use. Garlic juice makes an effective glue: spread on glass, it allows clean holes to be cut, and it also bonds broken glass and china. A plant extract can be used as a fungicide against blight, mould, and other fungal diseases of tomatoes and potatoes. Placing a few cloves among stored fruit delays rotting. The growing plant is said to repel insects, rabbits, and moles.

Production

Bulbs should be ready about 90-120 days from planting. Bulbs can be stored at 25-30°C for 90 days with low humidity and good air circulation.

Other Information

At present not widely grown or used in Papua New Guinea. It is a commercially cultivated vegetable.

Notes

There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae. It has anticancer properties.

Nutrition

Synonyms

Also Known As

Ahos, Ahus, Ail, Ajo, Akcha, Arishtha, Bawang bodas, Bawang putih, Bellulli, česen, Chyet-thon-phew, Da suan, Galik, Harsun kelok, Hela lunu, Hom-tiam, Kathiem, Katiam, Krathiam, Kratiem, Kthem, Kyetthun-byu, Lasan, Lashuna, Lasun, Maneul, Ma nl, Nin-niku, Ramuza, Rosun, Sarymsak, Suan, Sudu lunu, Suen tau, Tafornua, Tellagadda, Thom, Thoom bari, Toi, Tongologasy, Tongolonkova, Top-setting wild garlic, Ulli, Vellaipundu, Vellavengayam, Velluli

References (105)

• Ali, A. M. S., 2005, Homegardens in Smallholder Farming Systems: Examples from Bangladesh. Human Ecology, Vol. 33, No. 2 pp. 245-270
• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 28
• Anderson, E. F., 1993, Plants and people of the Golden Triangle. Dioscorides Press. p
• Ara, R. I. T., 2015, Leafy Vegetables in Bangladesh. Photon eBooks. p 48
• Bernal, R., et al, (Eds), 2016, Catalogo de Plantas y Liquenes de Colombia, Volumen 2, Magnoliaceae a Zygophyllaceae. Universidad Nacional de Colombia. p 2495

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