garlic
Garlic, scientifically known as *Allium sativum*, belongs to the Liliaceae (lily) family. It is commonly referred to as garlic, clove, or simply garlic bulb. The plant's bulb is the primary part used for culinary and medicinal purposes, but its leaves—often called green garlic—and flowering stems, also known as garlic scapes, are valued for their health benefits. Garlic contains a compound called allicin, which is responsible for many of its therapeutic properties, including anti-inflammatory, anti-hyperlipidemic, anti-arteriosclerotic, and even potential anti-cancer effects. With a pungent and warm flavor, garlic has been widely used in traditional medicine across various cultures. It is typically harvested during spring and summer, and after harvesting, the bulbs are often dried in shaded areas to preserve their potency. Garlic is cultivated throughout the country and remains one of the most popular and versatile plants in both cooking and herbal remedies.
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