Garlic (Allium sativum) is a bulbous plant widely used both as a food ingredient and for its medicinal properties. Known for its strong, pungent aroma and sharp flavor, garlic is a key element in many cuisines, especially Mediterranean, Asian, and Indian cooking. It contains compounds like allicin, which have potent antimicrobial, anti-inflammatory, and antioxidant properties. Garlic is rich in vitamins C and B6, manganese, and selenium, all of which support immune function and heart health. It is often used raw in salads, dressings, or sauces, or cooked to enhance the flavor of dishes such as soups, stews, and stir-fries. Garlic has been linked to potential health benefits, such as reducing blood pressure, lowering cholesterol, and improving circulation. It is available in various forms, including fresh cloves, dried, powdered, or as garlic oil. Garlic is easy to grow in temperate climates and has a long history of use in traditional medicine. While its strong odor may be off-putting to some, garlic’s health benefits and culinary versatility make it a staple in kitchens worldwide. It is also known for its potential to fight infections and boost the body's detoxification processes.