Garlic ($Allium$ $sativum$) is a widely used bulbous flowering plant belonging to the genus $Allium$, which also includes onions, shallots, leeks, and chives. It is highly valued globally for its pungent flavor and aroma, as well as its extensive history of medicinal and culinary uses.

Botanical Description:

• Plant: Garlic is a perennial plant, though often cultivated as an annual. It grows from a bulb, which is the most commonly used part of the plant.
• Stem: It typically has a tall, erect flowering stem that can reach up to 1 meter (3 feet) in height.
• Leaves: The leaves are flat, linear, solid, and about 1.25–2.5 cm (0.5–1.0 in) wide, with a pointed tip.
• Bulb: The main garlic "head" or bulb is covered with a membranous skin and is composed of several smaller, edible segments called "cloves." A single bulb can contain 10 to 20 cloves, sometimes more depending on the variety.
• Flowers: The plant may produce pink to purple flowers, though many cultivated varieties are sterile and primarily propagated through their cloves.
• Types: Garlic is broadly categorized into two main types:
  • Hardneck garlic: Characterized by a rigid central stalk (scape) that often curls. They tend to have fewer, larger cloves and are more suited for colder climates.
  • Softneck garlic: Does not produce a hard scape, allowing the neck to remain flexible, which is why these varieties are often braided. They typically produce more, smaller cloves and thrive in warmer climates.

Chemical Composition and Flavor:

The distinctive sharp flavor and aroma of garlic are due to sulfur compounds, particularly alliin. When garlic is crushed, chopped, or chewed, an enzyme called alliinase is released, which converts alliin into allicin. Allicin is an unstable compound that quickly breaks down into other organosulfur compounds, contributing to garlic's characteristic properties.

Uses and Health Benefits:

Garlic has been used for centuries in both culinary and traditional medicinal applications.