Allium sativum

Figure 1. The Allium sativum (or Garlic) plant.

Allium sativum is the scientific name for the Garlic plant. The plant is a species of bulbous flowering plant in the genus Allium, and it is closely related to the shallot, leek, chive, and onion plants. It is native to South Asia and Central Asia, and the bulb of the plant has been long used as a seasoning ingredient worldwide with a history of human consumption and use spanning thousands of years. Nowadays, Allium sativum is cultivated worldwide and consumed in every continent.

While the plant's bulb (i.e. Garlic) is the most commonly used part of the plant, other parts of the garlic plant are edible. The leaves and flowers are sometimes eaten as well. The other parts of the plant are milder in flavour compared to the bulbs, and they are most often consumed while immature (i.e. "green garlic") and still tender. Immature plants may produce a garlic "round"--a garlic bulb that is not separated into cloves like a mature bulb.

For nutritional values, refer to the Codex entry for Garlic.