A member of the lily family, garlic is one of the oldest cultivated plants today. Considered both a vegetable and a herb, this enigmatic comestible has been found in caves as old as 10,000 years. The only true, wild garlic (Allium sativum), however, grows in the northern areas of Afghanistan.
History of Garlic
Garlic was mentioned in the first written language, Sanskrit, over 5,000 years ago, as it was an important part of the Sumerian diet. The Greek Historian, Herodotus, tells us that garlic was used as a splendid form of persuasion for Egyptian workers building the pyramid of Cheops, as they would refuse to work if not given their daily portion. Slithers of garlic have also been found in the richly laden tomb of King Tutankhamun.
This wondrous vegetable also made its way into the gardens of Babylonian kings, as well as the lives of Greek and Roman gladiators. The latter used garlic prior to fierce combat, as they believed it provided both strength and courage. The Romans were particularly fond of garlic, as they thought it an aphrodisiac, possibly due to its elongated shape rising out of a round bulb.
The origin of garlic is alleged to be Siberia, where the famed Marco Polo recorded its many uses in his diary. Its introduction into Europe is said to have been facilitated by crusaders returning from battles in the holy lands.
Garlic Folklore
Due to its unusually strong odour, garlic is thought to have magic properties, owing to its history of being used to combat a range of known and unknown evils. As is revealed, garlic was not always thought upon favourably.
In Balkan countries, garlic was rubbed on doorknobs and window frames to discourage vampires. A Mohammedan folktale also reveals that when Satan first descended from the Garden of Eden, garlic sprang up wherever he placed his feet. In 1330, King Alfonso the XI of Castile is believed to have had a nightly order that revolved around the hatred of garlic, and Horace and Shakespeare were purportedly disgusted by its malodorous qualities.
Garlic Treatment
It is no secret that this conspicuous little ball also has strong associations with healing. In antiquity, a common name for garlic was 'cure all', and by the 16th century, Parisians were promised good health all year round if they were to eat garlic with butter during the month of May. Furthermore, the British used garlic during world war I to control infection, while the Russians used it to pacify raging flu pandemics.
Garden Garlic
Garlic's magic is also known to work its wonders in the garden, via its rich sulfur content, which helps plants such as roses to grow. Although this appears to have the opposite effect of peas and beans. Conversely, the soil has a strong influence over the flavour of garlic. Garlic planting, therefore, requires much consideration in order to achieve the desired affect. With green garlic, which is generally sweeter and softer than other types, it must be planted during the autumn so that it will sprout during the winter.
Two main growing types in the commercial world are Creole garlic, which contains large lobes and is relatively dark in colour, and Italian garlic, which contains pinkish lobes and is stronger in flavour. These two main-stayers are often compared with a third type, elephant garlic. However, the latter is not considered a true garlic, rather a variant of species belonging to the leek family.
The journey of this widely cultivated bulb, it seems, has not gone unnoticed. From a medieval order based on its hatred, to its celebrated use throughout cultures worldwide, garlic has been either loathed or revered. Today, however, a kitchen without garlic is unimaginable, or at the very best, incomplete.
Resources
- Garland, Sarah. 2004. The Complete Book of Herbs and Spices. London.
- Gilroy Garlic Festival Committee. 1982. The Garlic Lovers Cookbook from Gilroy, Garlic Capital of the World. Berkley.
- Griffith, Linda; Fred. 1998. Garlic, Garlic, Garlic: More Than 200 Exceptional Recipes for the World's Most Indispensable Ingredient. New York.
- Renoux, Victoria. 2005. For the Love of Garlic: The Complete Guide to Garlic Cuisine. New York.
- Small, Ernest. 2006. Culinary Herbs: 2nd Edition. Ontario.
Andy Tope - Andy is a freelance writer and photographer based in Byron Bay. He is available for copywriting, travel, food and SEO projects.
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