Garlic, allium sativum, has a long and interesting history. Wild garlic was first domesticated in the Kyrgyz desert of southern Siberia. By 1500 BCE, garlic had spread to virtually every civilization in Europe, Asia and North Africa. Today there are over 450 distinct varieties of garlic, prized for both medicinal and culinary uses.

There are references to garlic's healthful properties in Chinese literature as early as 2000 BCE. Egyptian medical manuals from 1500 BCE list almost two dozen treatments using garlic. In 1858 Louis Pasteur noted its antiseptic properties. During World War I garlic juice was widely and effectively used as an antiseptic on the wounds of Allied soldiers. In the 1940s, Nobel Prize winning chemist Dr. Arthur Stoll discovered the key antibacterial compound allicin. Today researchers are investigating garlic's potential use in the treatment of cancer, diabetes, heart disease, stroke, bacterial infections, and much more.

In the 1930s, less than 16 millions pounds of garlic were grown in the U.S. and garlic was shunned as the "stinking rose." In recent years, garlic has enjoyed a culinary comeback, with consumption of garlic more than tripling in the 1990s. According to the Fresh Garlic Association, more than 300 million pounds of garlic were consumed in the U.S. in 1999.

Garlic should never be stored in the refrigerator. In the kitchen, keep the bulbs cool and dry in a well ventilated container, until you are ready to enjoy its uniquely healthful and delicious flavor.

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