Garlic is from the species, Allium Sativum and has two primary subspecies – hardneck garlic, Allium Sativum variety Ophioscorodon, and softneck garlic Allium Sativum variety Sativum. Hardneck garlics were the original garlics while softneck garlics were developed or cultivated over the centuries by growers from the original hardnecks through a process of selective breeding.
Garlic is closely related to the chives, onions, leeks and shallots.
Garlic is found in just about every cuisine, but its plays a more prominent role in Central and South American, Chinese, Indian, Mediterranean, Mexican and Southeast Asian cuisines. While we know that nothing compares to fresh garlic that doesn’t mean that dehydrated garlic shouldn’t play a vital role in your kitchen. In fact since the 1990’s garlic consumption in the US is up over 1,000% to more than 3.5 lbs. consumed by each person per year, and of all that consumed garlic, more than 75% of it is in the dehydrated form.