Garlic
| Garlic | |
|---|---|
 |
|
| Allium sativum, kent as garlic, frae William Woodville, Medical Botany, 1793. | |
Scienteefic clessification  |
|
| Kinrick: | Plantae |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Faimily: | Amaryllidaceae |
| Subfaimily: | Allioideae |
| Genus: | Allium |
| Species: | A. sativum |
| Binomial name | |
| Allium sativum L. |
|
Allium sativum, commonly kent as garlic, is a species in the ingan genus, Allium. Its close relatives include the ingan, shallot, leek, chive,[1] an rakkyo.[2] Wi a history o human uise o ower 7,000 years, garlic is native tae central Asie,[3] an haes lang been a staple in the Mediterranean region, as well as a frequent saisonin in Asie, Africae, an Europe. It wis kent tae Auncient Egyptians, an haes been uised for both culinary an medicinal purposes.[4]
References[eedit | eedit soorce]
- ↑ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 0-85404-190-7.
- ↑ "AllergyNet — Allergy Advisor Find". Allallergy.net. Retrieved 2010-04-14.
- ↑ Ensminger, AH (1994). Foods & nutrition encyclopedia, Volume 1. CRC Press, 1994. ISBN 0-8493-8980-1. p. 750
- ↑ Simonetti, G. (1990). Schuler, S., ed. Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster, Inc. ISBN 0-671-73489-X.
