Garlic 1 article

Garlic is the edible bulb of Allium sativum, used raw for sharp pungency or cooked and roasted for a softer, sweeter aromatic character. Cooks use it for sauteed dishes, sauces and dressings, and marinades. Because garlic is primarily a culinary ingredient, nutrition coverage should focus on realistic serving amounts and distinguish the plain form from versions that add salt, sweeteners, oils, or other components.