Garlic is a perennial plant closely related to the onion, shallot, and leek.
Garlic has been used throughout all of recorded history for both culinary and medicinal purposes.
Garlic is most often used as a seasoning or a condiment.
When crushed or finely chopped it yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide).
It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.
Cases of botulism have been caused by consuming garlic-in-oil preparations.