Garlic is one of the most beloved of spices, and for good reason, it's oniony warm goodness goes well with just about everything, and is used widely around the world for its pungent flavor.

Botanical name: Allium sativum L. , Allium sativum L. Family: Liliaceae

Garlic's potency has earned it the nickname "stinky rose"--almost always used with affection, of course. Like onions, leeks, and shallots, garlic actually belongs to the lily family (Liliaceae), and its species (sativum) is one of over 500 species of the genus Allium. Allium is the ancient Latin name for "hot" or "burning." The English name is derived from the old gothic "gaar," which means "spear," likely a reference to the plant's pointed leaves.

Grown in bulbs, the best garlic is produced in lots of sunshine--which explains why ninety percent of the country's commercial garlic comes from California. The entire plant is harvested in late summer, then sun dried for about two weeks. It takes about 150 cloves to equal one pound.

Garlic's ability to fight infection, heart disease, and even cancer has been the focus of myriad studies. In fact, the National Library of Medicine, in Bethesda, Maryland, contains about 125 medical papers on garlic. Even before recorded history, cooks and healers have considered garlic a powerful--and indispensable--spice. Today, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food, and is available in a number of convenient dried forms.

Garlic has been cultivated for as long as anyone knows; in 3,000 BC it was grown in southern Mesopotamia. Traditionally valued for imparting strength and speed, it was eaten before athletic competitions by the Greeks, by Roman soldiers before going into battle, and by Egyptian pyramid builders. The Egyptians also placed clay models of garlic in tombs, and dried bulbs were found in the tomb of King Tutankhamen. Garlic also boasts legendary power over evil and disease. Egyptians swore on garlic when they took a solemn oath, and in the Dark Ages it was used to ward off vampires. During both World Wars, sterilized swabs of moss and garlic were used for wound dressings, to prevent infection.

Suggested Uses:
- Add to soups and stews.
- Use as a rub for poultry or meat before roasting, broiling, or grilling, or sprinkle on before serving.
- Combine with cooked lentils to make a simple dahl.
- Blend with a little water to make a thick paste. Serve to the side of meat, fish, or poultry, for dipping.
- Blend with softened butter and serve over cooked green beans, parsnips, potatoes, carrots or squash.
- Add to sour cream or yogurt for a dip or baked potato topping.
- Use to season onion-based meat and poultry sauces.
- Add to pilaf and other grain dishes.
- Whip up a simple, cooling Indian raita by combining sliced cucumber with plain yogurt seasoned with Garam Masala. Serve with spicy dishes. (You can substitute other vegetables, or even fruits like mangos or bananas, for the cucumbers.)