Garlic
(Allium sativum). This perennial has been extensively cultivated in Europe, Asia, and North Africa, from remote antiquity. It has become naturalised in Sicily, the South of France, and most of the South of Europe, being found growing in meadows, pastures, and waste places. According to De Candolle, the only country in which it is known to be undoubtedly wild is the Kirghis Desert. Garlic has been cultivated in this country since 1548. At one time, it held a place in most of the early pharmacopoeias; but, like many other of our vegetable medicines, has fallen into disuse. In Britain, it is employed as a culinary ingredient; but, on account of its extremely penetrating and diffusive odour, it is seldom served up in a solid state. Garlic is easily propagated by seeds, which should be sown in the open ground, in March; or by dividing the cloves of the bulbs into as many parts as they admit, to form separate plants. A light soil, and rather dry position in the kitchen garden, suit them best, planting the cloves early in March, about 9in. asunder, in drills 1ft. apart, and covering with 2in. of soil. An occasional hoeing, to destroy weeds, will be all that is necessary for the after treatment, until the tops die, when the roots should be lifted and dried in the sun. A few may be planted in autumn for an early supply, only a small quantity being usually required at one time in private gardens.