Allium sativum
Garlic (Allium sativum) is a species of bulbous flowering plants in the genus Allium. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and western Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush. It has naturalized in many other parts of the world, including Mediterranean Europe and China. There are two subspecies and hundreds of varieties of garlic.
AI overview
Allium sativum, commonly known as garlic, is a bulbous flowering plant closely related to onions, shallots, and leeks that originated in central and western Asia. It has spread and naturalized across much of the world, including Europe and China, and exists in hundreds of varieties, making it one of the most widely cultivated plants globally.
AI-generated from the Wikipedia summary — may contain errors.
Species
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassLiliopsida
- OrderAsparagales
- FamilyAmaryllidaceae
Native toIran, Kazakhstan, Kirgizstan, Tadzhikistan, Turkmenistan, Uzbekistan
「蒜头、大蒜」重定向至此。關於台灣地名，詳見「蒜頭 (地名)」。 蒜（学名：Allium sativum），亦名大蒜。地下鳞茎味道辣，有刺激性气味，称为蒜头，可作调味料，亦可入药。蒜叶称为青蒜或蒜苗，花薹称为蒜薹，均可作蔬菜食用。蒜為五辛之一。
via GBIF · Kew POWO
Key facts
- Nutritional value.name
- Garlic, raw
- Nutritional value.image
- Garlic bulbs and cloves.jpg
- Nutritional value.kJ
- 623
- Nutritional value.protein
Article
29 sectionsContents
- Description
- Chemistry
- Taxonomy
- Subspecies and varieties
- Etymology
- Ecology
- Cultivation
- Propagation
- Production
- Adverse effects and toxicology
- Uses
- Nutrition
- Culinary
- Regions
- Culinary history
- Storage
- Medical research
- Cardiovascular
- Cancer
- Common cold
- Folk medicine
- Other uses
- In culture
- Gallery
- See also
- Notes
- References
- Further reading
- External links
Garlic (Allium sativum) is a species of bulbous flowering plants in the genus Allium. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and western Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush. It has naturalized in many other parts of the world, including Mediterranean Europe and China. There are two subspecies and hundreds of varieties of garlic.
Garlic has been used for thousands of years as a seasoning, culinary ingredient, and traditional medical remedy. It was known in many ancient civilizations, including the Babylonians, Egyptians, Jews, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Sulfur compounds give garlic its pungent odor and flavor. There is insufficient clinical evidence to indicate that consuming garlic has any health benefits.