Garlic is amazing

As the old quip goes, “There is no such thing as a little garlic.” This bold, aromatic ingredient is a key player in cuisines worldwide. The average American consumes two poundsof garlic annually, which is impressive considering the food’s minuscule weight. 

Garlic is also renowned for its health benefits: It supports cardiovascular health by lowering blood pressure and has potent antimicrobial properties. Garlic’s reputation even extends beyond the pantry and into more fantastical realms as a fabled vampire deterrent. From modern-day farming to ancient superstitions, these are the most fascinating facts about garlic.

It’s a vegetable not a spice

While dried garlic is commonly sold as a spice, garlic is actually a vegetable known as Allium sativum, belonging to the same family as onions, shallots, leeks, and chives. The entire garlic plant is edible, including the stems (called scapes), leaves, and flowers, but the part we’re most familiar with cooking and eating is the bulb, which is typically composed of 10 to 20 cloves.

Garlic plants fall into two subspecies, hardneck and softneck, both of which are cultivated for commercial sale. Hardneck varieties are better suited for colder climates and have a stiff, visible stalk (called a scape) in the center of the bulb. Softneck garlic grows best in warmer climates and doesn’t have a visible stalk. These two varieties are further subdivided based on distinct clove formations and flavor profiles. “Silverskin,” a softneck garlic, is the most widely available in grocery stores due to its long shelf life. Meanwhile, professional chefs often seek out the robust, full-bodied flavor of “rocambole” garlic, a hardneck variety.

China is the largest producer

China is by far the world’s leading producer of garlic, yielding more than 20 million tons annually (roughly 80% of the world’s supply). By comparison, India, the second-largest producer, has averaged around three million tons in recent years. The United States is theworld’s largest garlic importer, although they also grow it domestically as well. The annual U.S. production averages around 200,000 tons, mostly coming from California farms. However, only 30% of U.S. garlic is sold fresh at the supermarket; the majority is dehydrated. 

China’s flourishing garlic industry makes sense, considering garlic is native to Asia, where it’s been cultivated for thousands of years. Historically, wild garlic grew across a vast region, from China in the east, India in the south, and as far west as Egypt and Ukraine. Today, garlic only grows wild in Central Asia (Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan) but is cultivated on every continent aside from Antarctica.

Romans ate it before battle

Garlic was a staple in the diets of many ancient cultures, but in ancient Rome, it was more than just a tasty additive; it was thought to impart special powers. Romans believed eating garlic granted one courage, strength, and stamina, making it a traditional pre-battle food. It was also thought to improve athletic performance, so runners would enjoy a garlicky snack before footraces to increase their speed. The Romans were so fond of garlic that they dedicated it as a sacred plant to Mars, their god of war. 

Romans believed garlic had other mystical properties as well, such as the power to demagnetize metals. The philosopher Plutarch noted in his treatise “Quaestiones Convivales” that “a loadstone will not draw a piece of iron that is rubbed with garlic.” The garlic-magnet debate wasn’t debunked until the 16th century, as recorded in transactions of the Oxford Philosophical Society: “Whether the magnet’s power can be reduced by garlic has not yet been proven through persistent experience.”

Pungent protection against evil

One of the most enduring superstitions about garlic is its supposed ability to ward off vampires and witches. This belief, which first emerged through medieval European folklore (especially in Romania, home of the Dracula legend), suggested that garlic’s pungent odor is toxic to vampires and will deter them from coming too close to the holder. Some historians believe the superstition may be linked to a rare blood disorder called porphyria, which causes pale skin and intensifies with garlic consumption.

Garlic wasn’t strictly reserved for keeping mythical creatures at bay, however. In medieval times, garlic was also a symbol of purity and strength. Garlic bulbs were hung around doorways and windows or even crafted into necklaces for protection and good fortune. Even as late as the 19th century, German miners continued to carry garlic cloves for protection, marking centuries of unwavering superstition surrounding this tiny vegetable.

Defense against the flu

Though garlic may not deter vampires, it canward off certain viruses. Allicin, the compound responsible for garlic’s smell, is the plant’s most prominent antimicrobial component. It can deactivate viruses, including influenza B, herpes simplex viruses 1 and 2, and rhinovirus. Although this revelation results from modern studies, garlic has been used medicinally for thousands of years. It was employed in traditional Chinese medicine to treat various respiratory and digestive ailments and in ancient Egypt to improve circulation and treat parasitic infections.

Garlic has other nutritional benefits as well. This low-calorie food is packed with nutrients, including manganese, vitamin B6, vitamin C, selenium, and fiber. Studies have revealed its potential cardiovascular benefits, noting the allicin in garlic may limit the production of angiotensin II, a hormone that increases blood pressure. Garlic is also rich in antioxidants, which lower oxidative stress, reducing the risk of chronic illnesses such as Alzheimer’s disease.

It could grow on Mars

Garlic has a larger-than-life reputation on Earth, and its impact could someday even extend beyond our planet. An experiment conducted by Dutch researchers at Wageningen University tested the viability of extraterrestrial soil in hopes of making progress toward potential future colonization. The team planted garlic and other popular crops (tomatoes, radishes, peas, onions, spinach, peppers, arugula, and quinoa) in simulated lunar and Martian soil. Both experiments were deemed successful, but the Martian soil showed greater fertility, giving astronomers hope of one day cultivating garlic and other crops on the Red Planet.

While this experiment marked the first time garlic was grown in extraterrestrial soil, this ingredient is a longstanding staple aboard the International Space Station, where astronauts rely on it as a healthy flavoring agent with a long shelf life. After a successful harvest of outer space-grown bok choy, ISS astronauts marinated the leaves in garlic and soy sauce, creating a tasty dish to share among the crew.