Garlic (Allium sativum), that humble, bulbous annual which belongs to the lily, Liliaceae, family has even been referred to as a god by Homer. The plant is rather attractive with its tall, flat leaves of grayish green and its delicate flowers which form a lovely, round, snowy-white head. The edible part is the bulbous root made up of tiny cloves held together by a film of white skin. The flavor and aroma of the herb are strong and far more pungent that the onion or the shallot. many of us think of Italy at the mere mention of the word garlic, but it is said to have originated in far eastern Mongolia. Used sparingly, garlic can add to the natural flavor of most foods. Yet the pungent freshness of the garlic cloves themselves cannot be improved upon. Garlic may be substituted for onions or may be combined with onions in all foods using them as flavoring.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 38-39.