Garlic is a bulb made up of several cloves, wrapped in a thin white or purplish skin, with a powerful aroma and a pungent flavour. Cultivated for thousands of years, it is used both as an essential condiment in many of the world's cuisines and as a medicinal plant for its antibacterial, antiseptic and cardio-protective properties. When crushed or cut, it releases its active compound, allicin, which is responsible for its characteristic smell and benefits. Garlic can be eaten raw, cooked, preserved, roasted or pickled, and adds a unique aromatic depth to dishes, as well as being reputed to boost the immune system and protect cardiovascular health.
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