Garlic



[gahr-lik] /ˈgɑr lɪk/

noun
1.
a hardy plant, Allium sativum, of the amaryllis family whose strongly, pungent bulb is used in cookery and medicine.
2.
any of various other plants of the genus Allium.
3.
the bulb of such a plant, consisting of smaller bulbs, or cloves, used in cooking, sometimes in the form of a powder or flakes.
4.
the flavor or smell of this bulb.
adjective
5.
cooked, flavored, or seasoned with garlic:
garlic bread; garlic salt.
6.
of or relating to garlic.
/ˈɡɑːlɪk/
noun
1.
a hardy widely cultivated Asian alliaceous plant, Allium sativum, having a stem bearing whitish flowers and bulbils
2.

3.
any of various other plants of the genus Allium
n.

Old English garleac (Mercian), garlec (W. Saxon) “garlic,” from gar “spear” (in reference to the clove), see gar + leac “leek” (see leek).

(Heb. shum, from its strong odour), mentioned only once (Num. 11:5). The garlic common in Eastern countries is the Allium sativum or Allium Ascalonicum, so called from its having been brought into Europe from Ascalon by the Crusaders. It is now known by the name of “shallot” or “eschalot.”

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