Garlic - Revision history

Fire: Marked this version for translation

2025-06-08T12:52:27Z

Marked this version for translation

Fire: /* See also */

2025-06-08T12:09:58Z

Fire at 12:09, 8 June 2025

2025-06-08T12:09:09Z

← Older revision		Revision as of 21:09, 8 June 2025
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			<languages />
			<translate>
	{{short description\|Species of edible plant}}		{{short description\|Species of edible plant}}
	~~{{Other uses}}~~
	{{Speciesbox		{{Speciesbox
	\| name = Garlic		\| name = Garlic
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	[[Category:Romani cuisine]]		[[Category:Romani cuisine]]
	{{二次利用\|date=2 June 2025, at 21:34}}		{{二次利用\|date=2 June 2025, at 21:34}}
			</translate>

Fire: /* In culture */

2025-06-08T11:42:02Z

In culture

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	==In culture==		==In culture==
	Garlic is present in the [[folklore]] of many cultures. In Europe, many cultures have used garlic for protection or [[white magic]], perhaps owing to its reputation in [[folk medicine]].~~<ref name=nih/>~~ Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf\|werewolves]], and [[vampire]]s. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.		Garlic is present in the [[folklore]] of many cultures. In Europe, many cultures have used garlic for protection or [[white magic]], perhaps owing to its reputation in [[folk medicine]]. Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf\|werewolves]], and [[vampire]]s. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

	In the foundation myth of the ancient Korean kingdom of [[Gojoseon]], eating nothing but 20 cloves of garlic and a bundle of [[Artemisia princeps\|Korean mugwort]] for 100 days let a [[Ungnyeo\|bear be transformed into a woman]].		In the foundation myth of the ancient Korean kingdom of [[Gojoseon]], eating nothing but 20 cloves of garlic and a bundle of [[Artemisia princeps\|Korean mugwort]] for 100 days let a [[Ungnyeo\|bear be transformed into a woman]].

Fire: /* Other uses */

2025-06-08T11:41:31Z

Other uses

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	===Other uses===		===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.		The sticky juice within the bulb cloves is used as an [[adhesive]] in mending glass and porcelain. 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.

	==In culture==		==In culture==

Fire: /* Culinary */

2025-06-08T11:40:45Z

Culinary

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	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]].		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]].
	[[File:Warzywa czosnek002.jpg\|thumb\|Garlic plants]]		[[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.		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. 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.		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.

Fire: /* Adverse effects and toxicology */

2025-06-08T11:39:09Z

Adverse effects and toxicology

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 The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The sulfur compound [[allicin]], produced by crushing or chewing fresh garlic, produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s. Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.
-Some people suffer from [[garlic allergy|allergies]] to garlic and other species of ''Allium''.<ref name=Block2010/> Symptoms can include [[irritable bowel]], [[diarrhea]], mouth and throat ulcerations, [[nausea]], breathing difficulties, and, in rare cases, [[anaphylaxis]]. Garlic-sensitive people show positive tests to [[diallyl disulfide]], allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, [[chives]], leeks, shallots, garden lilies, [[ginger]], and [[banana]]s.
+Some people suffer from [[garlic allergy|allergies]] to garlic and other species of ''Allium''. Symptoms can include [[irritable bowel]], [[diarrhea]], mouth and throat ulcerations, [[nausea]], breathing difficulties, and, in rare cases, [[anaphylaxis]]. Garlic-sensitive people show positive tests to [[diallyl disulfide]], allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, [[chives]], leeks, shallots, garden lilies, [[ginger]], and [[banana]]s.
 [[File:Knoblauch (Allium sativum)-20200621-RM-085344.jpg|thumb|The garlic plant is starting to be [[green]]]]
 Several reports of serious burns resulting from garlic being applied [[topical]]ly for various purposes, including naturopathic uses and [[acne]] treatment, indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic. On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged. In particular, topical application of raw garlic to young children is not advisable.
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 Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed, and have noted a garlic odor coming from them.
 [[File:Bulbs of Garlic Displayed For Sale At A Local Market.jpg|thumb|Bulbs of garlic displayed for sale at a local vegetable market]]
-If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding. Garlic may interact with [[warfarin]], [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications.<ref name="UKMi"/> The [[American Veterinary Medical Association]] considers garlic to be toxic to pets.
+If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding. Garlic may interact with [[warfarin]], [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications. The [[American Veterinary Medical Association]] considers garlic to be toxic to pets.
 {{Infobox nutritional value
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 | note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103354/nutrients Link to USDA Database entry]
 }}
-<!--
 ==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.

Fire: /* Cultivation */

2025-06-08T11:38:01Z

Cultivation

← Older revision		Revision as of 20:38, 8 June 2025
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	[[File:Garlic for sale in a market in France.jpg\|thumb\|Garlic for sale in a market in France]]		[[File:Garlic for sale in a market in France.jpg\|thumb\|Garlic for sale in a market in France]]

	Garlic is easy to cultivate and may grow year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated [[asexual reproduction\|asexually]] by planting individual cloves in the ground.~~<ref name="SFNA" />~~		Garlic is easy to cultivate and may grow year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated [[asexual reproduction\|asexually]] by planting individual cloves in the ground.
	In colder climates, cloves are best planted about six weeks before the soil freezes. The goal is to have the bulbs produce only roots and no shoots above the ground.		In colder climates, cloves are best planted about six weeks before the soil freezes. The goal is to have the bulbs produce only roots and no shoots above the ground.
	Harvest is in late spring or early summer.		Harvest is in late spring or early summer.

Fire: Created page with "{{short description|Species of edible plant}} {{Other uses}} {{Speciesbox | name = Garlic | image = Allium sativum Woodwill 1793.jpg | image_caption = ''Allium sativum'', known as garlic, from William Woodville, ''Medical Botany'', 1793. | taxon = Allium sativum | parent = Allium subg. Allium | authority = L. | synonyms_ref = | synonyms = {{collapsible list|bullets = true |title=Synonymy |''Allium arenarium'' Sadler ex Rchb. 1830 n..."

2025-06-08T11:37:24Z

Created page with "{{short description|Species of edible plant}} {{Other uses}} {{Speciesbox | name = Garlic | image = Allium sativum Woodwill 1793.jpg | image_caption = ''Allium sativum'', known as garlic, from William Woodville, ''Medical Botany'', 1793. | taxon = Allium sativum | parent = Allium subg. Allium | authority = L. | synonyms_ref = | synonyms = {{collapsible list|bullets = true |title=<small>Synonymy</small> |''Allium arenarium'' <small>Sadler ex Rchb. 1830 n..."

Show changes

← Older revision		Revision as of 21:09, 8 June 2025
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	==See also==		==See also==
	*{{annotated link\|Garlic Is as Good as Ten Mothers\|''Garlic Is as Good as Ten Mothers''}}
	*[[Garlic oil]]		*[[Garlic oil]]
	*[[Garlic sauce]]		*[[Garlic sauce]]

← Older revision		Revision as of 20:40, 8 June 2025
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	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]].		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]].
	[[File:Warzywa czosnek002.jpg\|thumb\|Garlic plants]]		[[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.		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. 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.		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.