Garlic is commonly used in both food and medicine. As a plant, it grows beneath the soil and is closely related to both the onion and the leek. This can readily be seen by the many layers that can be peeled apart upon inspection.

Garlic is often used in Lebanese cuisine, however it’s begun to make an impact on cuisines around the world. Garlic is known for its strong odor that comes from its oils. Bad breath is inevitable if you plan on consuming larger portions of garlic in your diet. It is said that parsley can help to offset some of the odors given by garlic.

Each garlic bulb can be broken into a number of cloves. Each clove can go a long way in flavoring a dish. Leftover cloves will remain fresh for some time and may be kept. They can be added to future dishes. This feature makes garlic a very attractive food for many cost conscious cooks.

Garlic has been used medicinally throughout history. While we have yet to learn the full scope of the medicinal benefits of garlic, it was once thought to cure pulmonary tuberculosis, smallpox, and dropsies.

Today, garlic can be found in nearly every supermarket. There are chefs who swear by garlic as the ultimate food, and others as the ultimate source of vigor. We may never fully know the mysteries that garlic holds.