Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot', flavor that mellows and sweetens considerably with cooking.

A bulb of garlic, the most commonly used plant part, is divided into numerous discrete fleshy sections called cloves. The cloves are used as seed, for consumption(raw or cooked) and medicinal purposes. The leaves, stems(scape) and flowers(bulbils) on the head(spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

There is much folklore and confusion surrounding this ancient plant. For example, one of the most well known "garlics", the so-called elephant garlic, is actually a Wild Leek (Allium ampeloprasum), not a garlic (Allium sativum).