Garlic is a member of the onion family that has been used throughout the history of many cultures for both culinary and medicinal purposes. It is believed that garlic originates from Central Asia.
Garlic is known for its distinctive odor, and researches believe that this odor evolved as a defensive mechanism to protect the plant from birds, insects, and worms. Garlic is sometimes grown among flowers or vegetables to protect them from being attacked by pests.
Garlic emits sharp flavor only when it is broken by chopping, chewing, or crushing, due to the chemicals created when the plant's cells are damaged. When eaten in considerable quantity, garlic may be strongly evident for up to about 8 hours in both the eater’s breath and sweat. This is because garlic's strong smelling sulfur compounds are metabolized forming allyl methyl sulfide that cannot be digested and is passed into the blood.
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