Editing Garlic (section)

==Uses==
Because of sulfur compounds circulating in blood, consumed garlic may act as a [[mosquito repellent]], although there is no scientific evidence of its efficacy.<ref>{{cite web |last1=Rutledge |first1=C. Roxanne |last2=Day |first2=Jonathan F. |date=August 8, 2014 |title=Mosquito Repellents |url=http://edis.ifas.ufl.edu/in419 |url-status=live |archive-url=https://web.archive.org/web/20121219024929/http://edis.ifas.ufl.edu/in419 |archive-date=December 19, 2012 |publisher=University of Florida IFAS Extension}}</ref>

===Nutrition===

In the typical serving size of 1–3 cloves (3–9 grams), raw garlic provides no significant nutritional value, with the content of all [[essential nutrients]] below 10% of the [[Daily Value]] (DV). In a reference amount of {{cvt|100|g}}, raw garlic contains some [[micronutrient]]s in rich amounts (20% or more of the DV), including vitamins [[vitamin B6|B6]] (73% DV) and [[vitamin C|C]] (35% DV), and the [[dietary mineral]], [[manganese]] (73% DV). Per 100 gram serving, raw garlic is a moderate source (10–19% DV) of the [[B vitamins]], [[thiamin]] and [[pantothenic acid]], as well as the dietary minerals, [[calcium in biology|calcium]], [[potassium in biology|potassium]], [[phosphorus in biology|phosphorus]], and [[zinc in biology|zinc]].

The composition of raw garlic is 59% water, 33% [[carbohydrate]]s, 6% [[protein (nutrient)|protein]], 2% [[dietary fiber]], and less than 1% [[fat]].

===Culinary===
[[File:Garlic for sale.jpg|thumb|Garlic bulbs and cloves for sale at the Or Tor Kor market in [[Bangkok]]]]
[[File:Garlic whole.jpg|thumb|A garlic bulb]]

Garlic is widely used around the world for its pungent flavor as a seasoning or [[condiment]].

The garlic plant's [[bulb]] is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic [[piquancy|pungent, spicy flavor]] that mellows and sweetens considerably with cooking.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Alli_sat.html|title=Garlic (''Allium sativum'' L.)|last=Katzer|first=Gernot|date=August 8, 2009|access-date=December 2, 2012}}</ref> The distinctive aroma is mainly due to [[organosulfur]] compounds including [[allicin]] present in fresh garlic cloves and [[ajoene]] which forms when they are crushed or chopped.  A further metabolite [[allyl methyl sulfide]] is responsible for garlic breath.<ref name="Block 1984">{{cite journal | doi=10.1021/ja00338a049| year=1984|vauthors=Block E, Ahmad S, Jain MK, Crecely R, Apitz-Castro R, Cruz MR |title=(''E'',''Z'')-Ajoene: A potent antithrombotic agent from garlic|journal=[[Journal of the American Chemical Society]]|volume=106| issue=26|pages=8295–8296}}</ref><ref>{{cite journal | author=Block, E | title= The chemistry of garlic and onions | journal=[[Scientific American]] | volume=252 | issue= 3| year=1985 | pages=114–119 | doi=10.1038/scientificamerican0385-114 | pmid = 3975593 | bibcode= 1985SciAm.252c.114B }}</ref><ref name="Block 2010">{{cite book | author=Block, E | title=Garlic and Other Alliums: The Lore and the Science | publisher=[[Royal Society of Chemistry]] | year=2010 | isbn=978-0-85404-190-9}}</ref><ref name="ilic">{{cite journal | title = Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity | journal = Facta Universitatis | date = 2011 | volume = 9 | issue = 1 | pages= 9–20 | doi = 10.2298/FUPCT1101009I | url = http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf| last1 = Ilic | first1 = Dusica | last2 = Nikolic | first2 = Vesna | last3 = Nikolic | first3 = Ljubisa | last4 = Stankovic | first4 = Mihajlo | last5 = Stanojevic | first5 = Ljiljana | last6 = Cakic | first6 = Milorad | name-list-style = vanc }}</ref>

Other parts of the garlic plant are also edible. The [[leaves]] and [[flowers]] ([[bulbil]]s) on the head ([[spathe]]) are sometimes eaten. They are milder in flavor than the bulbs,<ref name="AN"/> and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".<ref>{{Cite book|title=The Kitchen Garden Cookbook|last=Thompson|first=Sylvia|publisher=Bantam Books|year=1997|isbn=978-0-553-37476-6|pages=144}}</ref> When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb.<ref>{{Cite book|title=The Kitchen Garden Cookbook|last=Thompson|first=Sylvia|publisher=Bantam Books|year=1997|isbn=978-0-553-37476-6|pages=145}}</ref>

Green garlic imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and [[stir-fried]] or cooked in [[soup]] or [[hot pot]] in Southeast Asian (i.e. [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Burmese cuisine|Myanmar]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Singaporean cuisine|Singaporean]]), and [[Chinese cuisine|Chinese cookery]], and is very abundant and low-priced. Additionally, the immature flower stalks ([[scape (botany)|scapes]]) of the hardneck are sometimes marketed for uses similar to [[asparagus]] in [[Stir frying|stir-fries]].<ref name="SFNA">{{cite web|url=http://www.sfc.ucdavis.edu/pubs/SFNews/archive/95071.htm|title=Small Farm News Archive|last=Voss|first=Ronald E.|date=July 1995|publisher=UC Davis Small Farm Center |archive-url=https://web.archive.org/web/20070313210109/http://www.sfc.ucdavis.edu/pubs/SFNews/archive/95071.htm |archive-date=March 13, 2007|url-status=dead|access-date=April 14, 2010}}</ref>
[[File:Warzywa czosnek002.jpg|thumb|Garlic plants]]
Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact.<ref>{{cite web|author=Amanda |url=http://www.food-links.com/countries/korea/food-terms-korea.php |title=Glossary of Foods and Food Terms in Korea |publisher=Food-links.com |access-date=April 14, 2010}}</ref> The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.

An alternative is to cut the top off the bulb, coat the cloves by dribbling [[olive oil]] (or other oil-based seasoning) over them, and [[roast]] them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called [[black garlic (food)|black garlic]], is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.

Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes, such as [[garlic bread]], [[garlic toast]], [[bruschetta]], [[Crostino|crostini]], and [[canapé]]. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with [[onion]], [[tomato]], or [[ginger]].
[[File:GarlicBasket.jpg|thumb|A bunch of garlic on a [[basket]]]]
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus.<ref name=scapes/> Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

[[Garlic powder]] is made from dehydrated garlic and can be used as a substitute for fresh garlic, though the taste is not quite the same. [[Garlic salt]] combines garlic powder with table salt.

====Regions====
[[File:Garlic Press and Garlic.jpg|thumb|Garlic crushed using a [[garlic press]]]]

Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, [[cuisine of the Mediterranean|southern Europe]], [[Mujdei|Eastern Europe]] and parts of Latin America.<ref>{{Cite book|last=Meredith, Ted |title=The complete book of garlic: a guide for gardeners, growers, and serious cooks|date=2008|publisher=Timber Press|isbn=978-0-88192-883-9|location=Portland|pages=17–22|oclc=172521653}}</ref> Latin American seasonings, particularly, use garlic in [[sofrito]]s and [[mofongo]]s.<ref>{{cite book|last1=Root|first1=ZPC|title=New Orleans con sabor Latino: the history and passion of Latino cooking|date=2013|publisher=University Press of Mississippi|location=Jackson|isbn=978-1-62103-984-6|edition=Online-Ausg.}}</ref>

Oils can be flavored with garlic cloves. These infused oils are used to season all categories of [[vegetables]], meats, breads, and [[pasta]]. Garlic, along with [[fish sauce]], chopped fresh chilis, [[lime juice]], sugar, and water, is a basic essential item in [[nước chấm|dipping fish sauce]], a highly used dipping sauce condiment used in [[Indochina]]. In [[East Asia|East]] and [[Southeast Asia]], [[chili oil]] with garlic is a popular [[dipping sauce]], especially for meat and seafood. [[Tuong ot toi Viet Nam]] (Vietnam chili garlic sauce) is a highly popular condiment and dip across North America and Asia.

In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. [[Laba garlic]], prepared by soaking garlic in [[vinegar]], is a type of pickled garlic served with [[dumpling]]s in northern China to celebrate the [[Chinese New Year]].<ref name=Block2010/>

Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items. In the [[Levant]], garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called [[Toum]] (تُوم; meaning "garlic" in Arabic). While not exclusively served with meats, toum is commonly paired with chicken or other meat dishes such as [[shawarma]]. Garlic is also a key component in some [[hummus]] varieties, an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt.

Lightly [[smoking (cooking)|smoked]] garlic is used in British and other European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews.

Emulsifying garlic with olive oil produces ''[[aioli]]''. Garlic, oil, and a chunky base produce ''[[skordalia]]''. Crushed garlic, oil, and water produce a strong flavored sauce, [[mujdei]]. Blending garlic, [[almond]], oil, and soaked bread produces ''[[ajoblanco]]''. ''[[Tzatziki]]'', yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.

====Culinary history ====
Numerous cuneiform records show that garlic has been cultivated in [[Mesopotamia]] for at least 4,000 years.<ref name="Zohary" /> The use of garlic in China and Egypt also dates back thousands of years.<ref name=Block2010 /><ref name="Zohary" /> Well-preserved garlic was found in the tomb of [[Tutankhamun]] (c. 1325 <small>BC</small>).<ref name="Zohary" /> It was consumed by ancient [[Ancient Greece|Greek]] and [[ancient Rome|Roman]] soldiers, sailors, and rural classes ([[Virgil]], ''Eclogues'' ii. 11), and, according to [[Pliny the Elder]] (''[[Pliny's Natural History|Natural History]]'' xix. 32), by the African peasantry. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for [[Hecate]] ([[Theophrastus]], ''Characters, The Superstitious Man'').<ref name="EB1911">{{EB1911|inline=y|wstitle=Garlic|volume=11|pages=468–469}}</ref>

Garlic was rare in traditional [[British cuisine|English cuisine]] (though it is said to have been grown in England before 1548) but has been a common ingredient in Mediterranean Europe.<ref name=":0">{{Cite book|url=https://archive.org/details/forloveofgarlicc0000reno/page/21|title=For the Love of Garlic: The Complete Guide to Garlic Cuisine|last=Renoux|first=Victoria|date=January 1, 2005|publisher=Square One Publishers, Inc.|isbn=9780757000874|pages=[https://archive.org/details/forloveofgarlicc0000reno/page/21 21–25]}}</ref> Translations of the {{circa|lk=no|1300}} [[Assize of Weights and Measures]], an English statute generally dated to the 13th century, indicate a passage as dealing with standardized units of garlic production, sale, and taxation—the [[hundred (unit)|hundred]] of 15 [[rope (garlic)|ropes]] of 15 heads each<ref>{{Citation |title=Statutes of the Realm |volume=I |date=1810 |location=London |publisher=G. Eyre & A. Strahan |page=204}}</ref>—but the Latin version of the text may refer to [[herring]] rather than garlic.<ref name=tract>{{Citation |editor-last=Ruffhead |editor-first=Owen |editor-link=Owen Ruffhead |title=The Statutes at Large |url=https://books.google.com/books?id=tKZFAAAAcAAJ |volume=&nbsp;I: From Magna Charta<!--sic--> to the End of the Reign of King Henry the Sixth. To which is prefixed, A Table of the Titles of all the Publick and Private Statutes during that Time |location=London |publisher=Mark Basket for the Crown |date=1763a |pages=[https://books.google.com/books?id=tKZFAAAAcAAJ&pg=PA148 148–149]}}. {{in lang|en}}&nbsp;& {{in lang|la}}&nbsp;& {{in lang|nrf}}</ref>

====Storage====
[[File:Allium sativum. Restra de allos de Oroso- Galiza.jpg|thumb|String of garlic]]

Domestically, garlic is stored warm [above 18°C (64°F)] and dry to keep it dormant (to inhibit sprouting). It is traditionally hung; softneck varieties are often braided in strands called plaits or [[:fr:wikt:grappe|''grappes'']]. Peeled cloves may be stored in [[wine]] or [[vinegar]] in the refrigerator.<ref>{{cite web|url=http://anrcatalog.ucdavis.edu/pdf/7231.pdf|title=Garlic: Safe Methods to Store, Preserve, and Enjoy|last=Harris|first=Linda J.|publisher=University of California, Division of Agriculture and Natural Resources|access-date=February 28, 2014|archive-date=September 9, 2014|archive-url=https://web.archive.org/web/20140909074943/http://anrcatalog.ucdavis.edu/pdf/7231.pdf|url-status=dead}}</ref> Commercially, garlic is stored at 0°C (32°F), in a dry, low-[[humidity]] environment. Garlic will keep longer if the tops remain attached.<ref name="SFNA" />

Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling which may include rancidity and growth of ''[[Clostridium botulinum]]''.<ref name="umaine">{{Cite web |url=https://extension.umaine.edu/publications/4385e/ |title=Safe Homemade Flavored and Infused Oils |series=Food Safety Facts |publisher=Cooperative Extension Publications, University of Maine |location=Orono, ME |date=2011}}</ref> Acidification with a mild solution of vinegar minimizes bacterial growth.<ref name=umaine /> Refrigeration does not assure the safety of garlic kept in oil, requiring use within one month to avoid bacterial spoilage.<ref name=umaine /> Garlic is also dried at low temperatures, to preserve the enzymatic activity and sold and kept as garlic granules, and can be rehydrated to reactivate it.<ref>The Science of Garlic and How to Make the Best Garlic Bread | Garlic Bread | What's Eating Dan?</ref>

Stored garlic can be affected by ''[[Penicillium]]'' decay known as "blue mold" (or "green mold" in some locales), especially in high humidity.<ref>"Bulletin #1206, Blue Mold of Garlic," U. of Maine Cooperative Extension, https://extension.umaine.edu/publications/1206e/ Accessed Dec. 2019</ref> Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with [[sporulation]].<ref>"''Penitsyloz'' (penicillium rot of) garlic. Blue mould in garlic", Penitsyloz garlic. Blue mould in garlic http://www.ukrup.com.ua/en/penitsyloz-garlic-blue-mould-in-garlic/ Accessed Dec. 2019</ref> As sporulation and [[germination]] are delayed at low temperature, and at −4&nbsp;°C are inhibited entirely,<ref>{{Cite journal |doi=10.1016/0925-5214(95)00025-9|title=Low-temperature biology and pathogenicity of Penicillium hirsutum on garlic in storage|journal=Postharvest Biology and Technology|volume=7|issue=1–2|pages=83–89|year=1996|last1=Bertolini|first1=P.|last2=Tian|first2=S.P.}}</ref> in refrigerated cloves one may only see the white mycelium during early stages. ''[[Penicillium hirsutum]]''<ref>"Low-temperature biology and pathogenic@ of Penicillium hirsutum on garlic in storage ", P. Bertolini, 1995, https://doi.org/10.1016/0925-5214(95)00025-9</ref> and ''[[Penicillium allii]]''<ref>"Identification, pathogenicity and distribution of Penicillium spp. isolated from garlic in two regions in Argentina", J.G. Valdez et al., 2009, https://doi.org/10.1111/j.1365-3059.2008.01960.x</ref> are two of the predominant species identified in blue mold.

===Medical research===
====Cardiovascular====

As of 2016, [[clinical research]] found that consuming garlic produces only a small reduction in [[blood pressure]] (4 mmHg),<ref name="Ried2008">{{cite journal |last1=Ried |first1=Karin |last2=Frank |first2=Oliver R |last3=Stocks |first3=Nigel P |last4=Fakler |first4=Peter |last5=Sullivan |first5=Thomas |title=Effect of garlic on blood pressure: A systematic review and meta-analysis |journal=BMC Cardiovascular Disorders |date=16 June 2008 |volume=8 |issue=1 |page=13 |doi=10.1186/1471-2261-8-13 |pmid=18554422 |pmc=2442048 |quote=Our meta-analysis suggests that garlic preparations are superior to placebo in reducing blood pressure in individuals with hypertension.|doi-access=free }}</ref><ref name="rohner">{{cite journal|last1=Rohner|first1=Andres|last2=Ried|first2=Karin|last3=Sobenin|first3=Igor A.|last4=Bucher|first4=Heiner C.|last5=Nordmann|first5=Alain J.|date=March 1, 2015|title=A systematic review and meta-analysis on the effects of garlic preparations on blood pressure in individuals with hypertension|journal=American Journal of Hypertension|volume=28|issue=3|pages=414–423|doi=10.1093/ajh/hpu165|issn=1941-7225|pmid=25239480|doi-access=free}}</ref><ref name="Stabler2012">{{cite journal|last1=Stabler|first1=Sarah N.|last2=Tejani|first2=Aaron M.|last3=Huynh|first3=Fong|last4=Fowkes|first4=Claire|date=August 2012|title=Garlic for the prevention of cardiovascular morbidity and mortality in hypertensive patients|journal=Cochrane Database of Systematic Reviews|volume=2012|issue=8|pages=CD007653|doi=10.1002/14651858.CD007653.pub2|pmid=22895963|pmc=6885043}}</ref><ref>{{Cite journal|last1=Varshney|first1=Ravi|last2=Budoff|first2=Matthew J|date=February 2016|title=Garlic and heart disease|journal=The Journal of Nutrition|volume=146|issue=2|pages=416S–421S|doi=10.3945/jn.114.202333|issn=1541-6100|pmid=26764327|s2cid=10921034 |url=https://escholarship.org/uc/item/01r1171s|doi-access=free}}</ref> and there is no clear long-term effect on [[hypertension]], cardiovascular [[morbidity]] or [[death|mortality]].<ref name="Stabler2012"/> A 2016 [[meta-analysis]] indicated there was no effect of garlic consumption on blood levels of [[lipoprotein(a)]], a [[biomarker]] of [[atherosclerosis]].<ref>{{cite journal|last1=Sahebkar|first1=Amirhossein|last2=Serban|first2=Corina|last3=Ursoniu|first3=Sorin|last4=Banach|first4=Maciej|title=Effect of garlic on plasma lipoprotein(a) concentrations: A systematic review and meta-analysis of randomized controlled clinical trials|journal=[[Nutrition (journal)|Nutrition]]|volume=32|issue=1|pages=33–40|doi=10.1016/j.nut.2015.06.009|issn=0899-9007|pmid=26522661|year=2016}}</ref>

Because garlic might reduce [[platelet aggregation]], people taking [[anticoagulant]] medication are cautioned about consuming garlic.<ref name="nih" /><ref>{{cite journal|last=Rahman|first=Khalid|date=November 2007|title=Effects of garlic on platelet biochemistry and physiology|journal=[[Molecular Nutrition & Food Research]]|volume=51|issue=11|pages=1335–44|doi=10.1002/mnfr.200700058|pmid=17966136}}</ref><ref>{{cite journal|last1=Borrelli|first1=Francesca|last2=Capasso|first2=Raffaele|last3=Izzo|first3=Angelo A.|date=November 2007|title=Garlic (''Allium sativum'' L.): Adverse effects and drug interactions in humans|journal=[[Molecular Nutrition and Food Research]]|volume=51|issue=11|pages=1386–97|doi=10.1002/mnfr.200700072|pmid=17918162}}</ref>

====Cancer====
Two reviews found no effect of consuming garlic on [[colorectal cancer]].<ref>{{cite journal|last1=Chiavarini|first1=Manuela|last2=Minelli|first2=Liliana|last3=Fabiani|first3=Roberto|date=February 1, 2016|title=Garlic consumption and colorectal cancer risk in man: a systematic review and meta-analysis|journal=[[Public Health Nutrition]]|volume=19|issue=2|pages=308–317|doi=10.1017/S1368980015001263|issn=1475-2727|pmid=25945653|pmc=10270922 |doi-access=free}}</ref><ref>{{cite journal|last1=Zhu|first1=Beibei|last2=Zou|first2=Li|last3=Qi|first3=Lu|last4=Zhong|first4=Rong|last5=Miao|first5=Xiaoping|date=December 1, 2014|title=Allium vegetables and garlic supplements do not reduce risk of colorectal cancer, based on meta-analysis of prospective studies|journal=[[Clinical Gastroenterology and Hepatology]]|volume=12|issue=12|pages=1991–2001.e1–4; quiz e121|doi=10.1016/j.cgh.2014.03.019|issn=1542-7714|pmid=24681077|doi-access=free}}</ref> A 2016 meta-analysis of [[case-control study|case-control]] and [[cohort study|cohort studies]] found a moderate inverse association between garlic intake and some cancers of the upper [[digestive tract]].<ref>{{cite journal|last1=Guercio|first1=Valentina|last2=Turati|first2=Federica|last3=La Vecchia|first3=Carlo|last4=Galeone|first4=Carlotta|last5=Tavani|first5=Alessandra|title=Allium vegetables and upper aerodigestive tract cancers: a meta-analysis of observational studies|journal=[[Molecular Nutrition & Food Research]]|publication-date=October 14, 2015|volume=60|issue=1|pages=212–222|doi=10.1002/mnfr.201500587|issn=1613-4133|pmid=26464065|year=2016}}</ref>

====Common cold====
A 2014 review found insufficient evidence to determine the effects of garlic in preventing or treating the [[common cold]].<ref name="Cochrane2014">{{cite journal|last1=Lissiman|first1=Elizabeth|last2=Bhasale|first2=Alice L.|last3=Cohen|first3=Marc|date=November 2014|title=Garlic for the common cold|journal=[[Cochrane Database of Systematic Reviews]]|volume=11|issue=11|pages=CD006206|doi=10.1002/14651858.CD006206.pub4|pmid=25386977|pmc=6465033}}</ref> Other reviews concluded a similar absence of high-quality evidence for garlic having a significant effect on the common cold.<ref name="nih" /><ref name="Allan2014">{{cite journal|last1=Allan|first1=G. Michael|last2=Arroll|first2=Bruce|title=Prevention and treatment of the common cold: making sense of the evidence|journal=Canadian Medical Association Journal|publication-date=February 18, 2014|volume=186|issue=3|pages=190–9|doi=10.1503/cmaj.121442|pmc=3928210|pmid=24468694|year=2014}}</ref>

[[File:Tacuinum sanitatis-garlic.jpg|thumb|Harvesting garlic, from ''[[Tacuinum Sanitatis]]'', 15th century ([[Bibliothèque nationale de France]])]]

===Folk medicine===
Garlic has been used for traditional medicine in diverse cultures such as in Korea, Egypt, Japan, China, Rome, and Greece.<ref name=drugs/><ref name=nih/> In his ''[[Natural History (Pliny)|Natural History]]'', [[Pliny the Elder|Pliny]] gave a [[traditional medicine|list of conditions]] in which garlic was considered beneficial (''N.H.'' xx. 23). [[Galen]], writing in the second century, eulogized garlic as the "rustic's theriac" (cure-all) (see F. Adams' ''Paulus Aegineta'', p.&nbsp;99). [[Alexander Neckam]], a writer of the 12th century (see Wright's edition of his works, p.&nbsp;473, 1863), discussed it as a [[palliative]] for the heat of the sun in field labor. In the 17th century, [[Thomas Sydenham]] valued it as an application in confluent [[smallpox]], and [[William Cullen]]'s ''Materia Medica'' of 1789 found some [[dropsy|dropsies]] cured by it alone.<ref name="EB1911"/><ref>Cullen 1789, vol.ii. p.&nbsp;174.</ref>

===Other uses===
The sticky juice within the bulb cloves is used as an [[adhesive]] in mending glass and porcelain.<ref name="AN"/> An environmentally benign garlic-derived polysulfide product is approved for use in the European Union (under Annex 1 of 91/414) and the UK as a [[nematicide]] and [[insecticide]], including for use in the control of [[cabbage root fly]] and [[red mite]] in poultry.<ref>{{cite journal|last1=Anwar|first1=Awais|last2=Groom|first2=Murree|last3=Sadler-Bridge|first3=David|title=Garlic: from nature's ancient food to nematicide|url=http://www.pan-uk.org/pestnews/Issue/pn84/PN84_18-20.pdf|journal=Pesticide News|date=June 2009|volume=84|issue=June|pages=18–20|archive-url=https://web.archive.org/web/20170128170443/http://www.pan-uk.org/pestnews/Issue/pn84/PN84_18-20.pdf|archive-date=January 28, 2017}}</ref>