Garlic is one of the oldest cultivated plants, and thought to have originated in Southwest Asia. The English name comes from the Anglo-Saxon "gar-leac" or spear plant, which refers to its spear-shaped leaves and its relation to the leek. Although known to be rich in vitamins and minerals, the trick is in eating enough to gain a measurable amount, but some always try. King Henry VI, of 16th century France, loved to eat fresh garlic; and, according to some, had the "breath that would fell an ox at twenty paces".

Even in ancient times, garlic was a popular medicinal plant and soothing herb. Herbalists in China, Greece, and Egypt, as well as the ancient kingdoms of Babylon, Sumeria, and Mesopotamia all record such uses. Until recently, scientists and researchers were skeptical; but garlic is still proving to be the healer it always was, especially where arterial disease and infections are concerned. Clay models from 5000 BCE show that garlic bulbs were buried with the Egyptians in their tombs. They also gave it to their slaves to ward off infections. Hippocrates prescribed it for uterine tumors. In medieval times, garlic was hung outside doors to deter witches and vampires. For all of this folklore, garlic really does have some valuable medicinal properties which modern science is finally endorsing.

Garlic contains volatile oils, alliin (the major odour producer which is decomposed by heat and alkali), enzymes, ajoenes, proteins, minerals, vitamins, lipids, amino acids, and other substances not yet identified. Garlic has hypoglycemic effects, as well as those that lower blood cholesterol. It is an expectorant, antibacterial, antifungal (antimycotic), antiviral, antiparasitic, amebicidal, insecticidal, larvicidal, antitumor, antithrombotic, and antihepatotoxic (helps the liver detoxify). It also lowers blood viscosity, improves microcirculation, and has diuretic properties. Garlic oil is known to act as a gastrointestinal smooth muscle relaxant. (Leung).

Substances called "allylsulfides" in garlic, increase the production of the "phase 2" liver detoxification enzymes (glutathione transferases) that increase the water solubility of cancer-causing compounds and toxins that accumulate in the liver, speeding up their excretion. Diallylsulfide may also protect against lung cancer while other compounds seem to inhibit tumour growth. Research has shown a lower incidence of several types of cancers in those who eat garlic regularly. It is also effectively used for digestive complaints, bowel disorders, and insect stings. However, garlic yields different active ingredients, depending on the way it is prepared and where and how it was grown.

Alliin and allicin are two sulfur compounds with antibiotic activity. When a clove is crushed, the cell walls are bruised, releasing an allicin precursor, allinase, an enzyme that turns the precursor into allicin. When crushed, allicin quickly breaks down into over seventy different sulphur-bearing compounds. This explains why garlic is able to help so many different health problems as each compound has its own special effect. Although garlic has been used for centuries against a broad variety of microorganisms, its effects have yet to be proven scientifically. Therefore, as the ancients have always done, it is best to keep using it while waiting for this scientific proof.

Despite its name, elephant garlic is not a true garlic but a member of the leek family. Originating in southeast Asia, elephant garlic lacks the familiar strong odor and taste. Elephant garlic can weigh up to a pound and sometimes yields only one clove, the size of a golf ball. Some heads can grow to be the size of a grapefruit, containing four to six cloves, with each being about three or four inches in length.