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One of the top five seasonings tempered to in cooking, garlic has a cult following among the chefs around the world. The two main garlic producing countries in the sphere, India and China, have been using garlic for over 5,000 years and their cuisines return this long tradition. Garlic belongs to the Allium family that includes onion and leek.

It is a blockish maturing plant and takes between 4 to 6 months from planting to harvesting. But it takes very spoonful space and can be grown around the vegetable patch as a border.

When garlic is grown around rose plants and the cabbage one's nearest of plants, it protects them from pests.

There are two main categories of garlic, the soft neck and the eagerly neck. The first grows in warmer climates and each bulb has a large thousand of small cloves with a strong flavour.

Most of the garlic grown in the plains in India belongs to this rank. The hard neck needs a colder climate, has few large cloves per bulb and is milder in tinge.

Source: The Hindu

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