Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild, and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes. For years garlic has been the topic of much folklore. In ancient times, its pungent odor was believed to supply strength and courage to those who ate it. Garlic has been used for numerous things including embalming, warding off evil spirits, and curing everything from the common cold to tuberculosis and broken bones. Even in modern times, garlic is still being promoted as a health food with medicinal properties. Though garlic is a nutritious food, many of the claims surrounding it are not backed up by research. Garlic is a member of the Allium genus and classified as Allium sativa. The garlic bulb is covered with a loose, white, crackly outer skin and comprised of individual sections called cloves. Each clove is covered in a white sheath.