Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. It has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavour that mellows and sweetens considerably with cooking.
In vitro tests have suggested garlic has antibacterial, antiviral, and antifungal activity. However, studies in humans are less than conclusive. It’s alleged to help prevent heart disease, atherosclerosis, high cholesterol, high blood pressure, and cancer and animal studies lend some support to such claims. Either way it’s delicious and essential to so many dishes that it would be a nice side-benefit if those health effects are proven valid one day.