Garlic, Allium sativum
BOTANY
Garlic, Allium sativum, is a member of the onion gunus, Allium and the
Amaryllis family (Amaryllidaceae). "Garlic is a bulbous plant,
the growth of which is similar to that of the onion (Allium cepa). The
garlic bulb is compound and consists of several small white or purplish....bulbs,
known as "cloves" or "kernels", enclosed in a whitish
or purplish membranous bag. It is propapgated by planting the cloves."
There are basic differences between the garlic plant and A. cepa, the
onion. In garlic the foliage leaf-bases nver store food as do those
of A. cepa. The sole food storage organis of the barlic bulb are the
axillary buds or cloves of the foliage leaves. At maturity, the main
stem of garlic bulb and the roots and leaves attached to it die. Only
the cloves, which are cut off by an absiccion layer, remain to grow
in another season.
The garlic clove consists of two mature leaves and a vegetative bid.
The outer-most protective leaf forms a sheath around the whole clove,
and has a surface layer of tough fibers. This sheath becomes thin, dry
and dead at maturity. Within the protective leaf is a single storage
leaf, a thickened shealth which accounts for almost the entire bluk
of the clove. Within and at the base of this storage leaf are several
very small leaves which form the bud of the next year's growth.
Garlic clones are extremely variable and many strikingly distinct ones
are in cultivation. So far as known none of them produce seed.
If very small clovers are planted or if gorwing conditions are poor,
a single small solid clove usually called a "round" is produced.
If one of these is planted under favorable conditions, it results in
the usual composite bulb.
A distinctive feature of garlic is it odor, Organic sulphur compounds
are responsible. These compounds also provide potent antibacterial properties.
Allicin is the antibacterial substance of garlic and has the typical
odor of fresh garlic.
HISTORY
The culture of garlic, like that of onion, dates back to time immemorial.
Vavilov (in his Botanical-Geographic Principles of Selection) gives
middle Asia as the primary center of origin and the Mediterranean region
as the secondary center. From these centers the culture of the plant
has become worldwide."
Allium longicuspis is said to be the wild ancestor of garlic; and according
to Vvdensky it is native to central Asia where it extends from mountainous
Turkmenia north-eastwards in the Pamir-Alai and Tien Shan regions. DeCandolle
says that "Thae only country where garlic has been found in a wild
state, with the certainty of its really being so, is the desert of the
Kirghis of sungari," in the central Asian steppes. On the other
hand, he says "Garlic has long been cultivated in China under the
name of suan. It is written in Chinese by a single sign, which usually
indicates a long known and even a wild species. the floras of Japan
do not mention, it whence I gather that the species was not wild in
Eastern Siberia and Dahuria, but that the Mongols brought it into China."
"According to Herodotus, the ancient Egyptians made great use
of it. Archaeologists have not found proof in the monuments, but this
may be because the plant was considered unclean by the priests."
It has many different names in Western Asia and Europe which in itself
indicates long cultivation. Peoples of these areas may have received
garlic in similar form and merely applied names differently.
Sturtevant's Notes on Edible Plants are a major source of historical
data. Following is what he says about garlic: This plant, well known
to the ancients, appears to be native to the plains of western Tartary
and at a very early period was transported thence over the whole of
Asia (excepting Japan), north Africa and Europe. It is believed to be
the Skorodon hemeron of Dioscorides and the Allium of Pliny. It was
ranked by the Egyptians among gods in taking an oath, according to Pliny.
The want of garlic was lamented to Moses by the Israelites in the wilderness.
Homer makes garlic a part of the entertainment which Nestor served to
his guest Machaon. The Romans are said to have disliked it on account
of the strong scent but fed it to their laborers to strengthen them
and to their soliders to excite courage. It was in use in England prior
to 1548 and both Turner and Tusser notice it. Garlic is said to have
introduced in China 140-86 B.C. and to be found noticed in various Chinese
treatises of the 15th, 16th, 17th and 18th centuries."
The first mention of garlic in America is by Peter Martyr, who states
that Cortez fed on it in Mexico. In Peru, Acosta says 'the Indians esteem
garlic above all the roots of Europe.' It was cultivated by the Choctaw
Indians in gardens before 1775 and is mentioned among garden esculents
by American writers on gardening in 1806 and since."
USES
Garlic is a flavor component in a wide variety of dishes, but mainly
in or on meats, vegetables, stews, soups, salads, dressings, tomato
dishes, spaghetti, sauces, pickles and sausages. Bread flavored with
garlic and butter is much enjoyed. This vegetable is also extensively
processed into dehydrated cloves or slices; and into garlic powder.
There is also a pureed garlic.
There are many claims of medicinal uses of garlic. Under the heading
"Demons Beware," the Food and Drug Research Laboratories in
New York in 1959 said: "Since ancient time this lowly bulb has
been credited with the power to drive away evil spirits. It was used
as a preventive or cure for everything from the common cold to hydrophobia
and was especially recommended in times of plague...It is still used
as an amulet and in the form of various preparations in many parts of
the world and certain garlic products are used in medicine even in this
country. For some time it has been known that compounds derived from
garlic have a pronounced bactericidal effect which has been attributed
to their reactivity for sulfhydryl groups essential for the action of
enzymes. The Roman Pliny declared garlic to be a remedy for 61 ailments
while Aristotle, Sotion and Dioscorides praised its medicinal qualities.
In India garlic was touted for "improving the voice, intellect
and complexion, promoting the untion of fractured bones and helping
to cure nearly all the ills that flesh is heir to." It was common
in less scientific times to attribute virtually magical powers to a
wide array of substances, edible or not.
VARIETIES
Garlic is an extremely variable species," say Jones and Mann. "Many
strikingly distinct clones are known in cultivation and as might be
expected, some of these forms have been designated as botanical varieties
of A. sativum...Some 30 clones of garlic, collected from the U.S., South
America, Europe and Asia have been grown at Davis, California... "
However, the authors find no adequate data on which to base recognition
of varieties.
R. Ralph Clark, who wrote Garlic Culture in Oregon in 1955, recognized
the varietal problem as follows: "There are many strains of garlic
being grown, but for the most part they are merely selections made by
various growers. This is a good way to improve the planting stock.
On the other hand, three "varieties" are recognized in Louisiana
-the Creole, Italian and Thaiti. The Creole is said to have a broader
leaf than the Italian, greener tops and generally larger cloves. The
Italian has the strongest falvor and smallest cloves, which are pinkish.
The Tahiti has large individual cloves, larger than those of either
Italian or Creole, and the cloves are darker. (However, the Thaiti is
not true garlic but is probably Allium ampeloprasum, also called elephant
garlic.)
GRADES
U.S. standards for garlic, adopted in 1944, provide for one grade, U.S.
No. 1. U.S.No 1 consists of garlic of similar varietal characteristics
which is mature and well cured, compact, with cloves well filled and
fairly plump, free from mold, decay, shattered cloves and from damage
caused by dirt or staining, sunburn, sunscald, cuts, sprouts, tops,
roots, disease, insects or mechanical or other means. Each bulb shall
be fairly well enclosed in its outer sheath. Unless otherwise specified,
the minimum diameter of each bulb shall be not less than 1.5 inches.
STORAGE
Garlic is best stored under the temperture and humidity conditions required
for onions. If in good condition and well cured when stored, garlic
should keep at 32F for 6 to 7 months. Garlic cloves sprout most rapidly
at 40; hence prolonged storage at this temperature should be avoided.
Other varietal information.
California Late Garlic
California Late Garlic is considered Californias most valuable commercial
garlic variety. It is a good storage garlic, the one you're most likely
to be seeing well into winter, with a strong flavor, high solid content,
and firm smooth bulbs. The outer paper covering is white.
California Early Garlic
California Early Garlic matures about one month earlier than California
Late, and has greater yield than the Late, but doesn't store as well
because of its higher moisture content. Its outer paper covering is
off-white with occuasional traces of purple veining.
Creole Garlic
Creole Garlic being heat tolerant, is one of Calornia's main varieties
and has become the mainstay in the states warmer regions. It matures
about one month earlier than California Early. This variety is rather
inconsistent in its flower production. Sometimes it sends up a seed
stem tht grows as high as three feet and develops a glorious flower
at the top. The Creole is the variety that is filled with bulbs of various
sizes, all rather randomly arranged, with some cloves on the small side
and ganged up in the sheathing material with one or more other cloves.
Hard-neckj Garlic
Hard-neckj Garlic (Allium sativum subsp. ophioscorodon) is by far the
choice of small-scale growers, --it gorws well in northern and central
states. Soft-neck garlic (Allium sativum subsp. sativum), the dind usually
found in supermarkets, thrives in warmer climates, including the South,
the Southwest, and southern California.
A clove a day fights heart disase and high blood pressure. Garlic reduces
artery-clogging plaque and bad LDL cholesterol and raises good HDL cholesterol.
Cancer garlic reduces risk of cancers in the stomach, colon, bladder,
and bowel.
INFECTION
garlic acts like an antiviral agent and antibiotic.
This plant is planted in the fall. Individual clvoes 6 inches apart
and several inches deep are plannted. The crop is harvested the following
summer when the leaves begin to turn brown.
Meyer, Scott. 1990January. Garden apothecary. Organic Gardening pp.
50-53.
Excerpts regarding herbal remedies
GARLIC (Allium sativum)
Garlic has a long history of uses- culinary, medicinal and ritual. in
addition to its reputed ability to ward off vampires and other demons,
garlic was used by ancient cultures to remedy worms, heart ailments,
tumors, earaches and a host of other maladies. In fact, the active ingredient
in garlic, allicin (also present in varying amounts in onions, chives,
and other members of the allium genus), has an antibacterial action
equivalent to 1 percent penicillin. In one study, garlic proved more
effective than penicillin in treating typhus. Allicin also is the odor-carrying
element in garlic.
In addition to its antibacterial properties, garlic can control hypertension,
or high blood pressure, and slow the progress of arteriosclerosis, or
hardening of the arteries. Garlic's high vitamin-C content and antibacterial
properties make it a significant immune-system enhancer. "There
is some evidence that eating garlic may help prevent colds and flu,"
says Duke.
Cooking and dryng garlic decreases the allicin content. "If you
want to maximize the medicinal qualities of garlic and other alliums,
the best way to consume them is raw," says Tyler.
Some herbalists suggest this recipe for garlic syrup: Place 8 ounces
of peeled, minced cloves in a jar; and cover them with olive oil. let
it stand for three days, shaking occasionally. Then strain and store
in cool place. Take 1 teaspoon at a time.
Alliums like rich, well-drained soil in a sunny location. Garlic cloves
most often are planted in the fall for spring harvest or in early spring
for fall harvest.
Herbs & Spices for Thai Cooking. "Welcome to Chiangmai &
chiangrai p. 73. [incomplete reference of Thai spices and herbs]
Excerpts from GARLIC (GRA-TIEM) in Thailand is literally overflowing
with garlic plants. Whole cloves, smashed garlic, chopped garlic, and
garlic oil are used in almost every Thai dish.
Information provided by the University of Oregon Food Resource
http://food.orst.edu
