Garlic
<p><i ><b>Allium sativum</b></i>, commonly known as <b >garlic</b>, is a species in the onion genus, <i ><a href="http://en.wikipedia.org/wiki/Allium" title="Allium" >Allium</a></i>. Its close relatives include the <a href="http://en.wikipedia.org/wiki/Onion" title="Onion" >onion</a>, <a href="http://en.wikipedia.org/wiki/Shallot" title="Shallot" >shallot</a>, <a href="http://en.wikipedia.org/wiki/Leek" title="Leek" >leek</a>, <a href="http://en.wikipedia.org/wiki/Chive" title="Chive" class="mw-redirect" >chive</a>,<sup id="cite_ref-Block2010_0-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Block2010-0" >[1]</a></sup> and <a href="http://en.wikipedia.org/wiki/Rakkyo" title="Rakkyo" class="mw-redirect" >rakkyo</a>.<sup id="cite_ref-AN_1-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-AN-1" >[2]</a></sup> With a history of human use of over 6,000 years, garlic is native to central Asia,<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-2" >[3]</a></sup> and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to <a href="http://en.wikipedia.org/wiki/Ancient_Egyptians" title="Ancient Egyptians" class="mw-redirect" >Ancient Egyptians</a>, and has been used for both <a href="http://en.wikipedia.org/wiki/Culinary" title="Culinary" class="mw-redirect" >culinary</a> and <a href="http://en.wikipedia.org/wiki/Medicinal" title="Medicinal" class="mw-redirect" >medicinal</a> purposes.<sup id="cite_ref-S.26S_3-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-S.26S-3" >[4]</a></sup></p>
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<img src="/49f9c437-9d06-5265-8506-571ab8e1fbaf.jpg"/>
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<h3 >Storage</h3>
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<div class="thumbinner" ><a href="http://en.wikipedia.org/wiki/File:GarlicBasket.jpg" class="image" ><img src="/8bf7fff0-0ca9-54ce-803d-921d03044469.jpg"/></a>
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<div class="magnify" ><a href="http://en.wikipedia.org/wiki/File:GarlicBasket.jpg" class="internal" title="Enlarge" ><img src="/179fc399-7dee-50a4-965d-c2845a058fef.png"/></a></div>
A basket of garlic bulbs</div>
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<div class="thumbinner" ><a href="http://en.wikipedia.org/wiki/File:Waitrose_ready_peeled_garlic_cloves_in_a_plastic_pot.jpg" class="image" ><img src="/007fc650-86fb-58a6-b5cb-a0a69510f500.jpg"/></a>
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<div class="magnify" ><a href="http://en.wikipedia.org/wiki/File:Waitrose_ready_peeled_garlic_cloves_in_a_plastic_pot.jpg" class="internal" title="Enlarge" ><img src="/df769312-a6a0-5926-9c67-6225c2c45a17.png"/></a></div>
Ready peeled garlic cloves sold in a plastic container</div>
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<p >Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (so it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called plaits or <a href="http://fr.wikipedia.org/wiki/wikt:grappe" class="extiw" title="fr:wikt:grappe" ><i>grappes</i></a>. Peeled cloves may be stored in <a href="http://en.wikipedia.org/wiki/Wine" title="Wine" >wine</a> or <a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar" >vinegar</a> in the refrigerator.<sup id="cite_ref-22" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-22" >[23]</a></sup> Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-<a href="http://en.wikipedia.org/wiki/Humidity" title="Humidity" >humidity</a> environment.<sup id="cite_ref-23" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-23" >[24]</a></sup> Garlic will keep longer if the tops remain attached.<sup id="cite_ref-SFNA_5-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-SFNA-5" >[6]</a></sup></p>
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Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of <i><a href="http://en.wikipedia.org/wiki/Clostridium_botulinum" title="Clostridium botulinum" >Clostridium botulinum</a></i> which causes the deadly <a href="http://en.wikipedia.org/wiki/Botulism" title="Botulism" >botulism</a> illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week. Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.<sup id="cite_ref-24" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-24" >[25]</a></sup> Two outbreaks of botulism related to garlic stored in oil have been reported.<sup id="cite_ref-25" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-25" >[26]</a></sup><sup id="cite_ref-26" class="reference" ><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-26" >[27]</a></sup></p>
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