Botanical name: Allium sativum.
Revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Closely related to the onion, it’s a bulbous root with an undeniably fragrant pungency. It was mentioned in historical documents that date back 5,000 years ago, before its fame permeated the rest of the known world.

With garlic, you get an excellent supply of manganese – 23 percent of the daily value – containing essential enzymes and antioxidants that perform all kinds of amazing feats in the body, including the healthy formation of bones and connective tissues, bone metabolism, calcium absorption, and proper thyroid function, just to name a few.

You can buy garlic flakes, powder, or paste, but if you truly want to experience this herb’s flavor and nutritional benefits, fresh garlic is your top pick – and it’s available in the market all year round. Look for bulbs that are plump and have unbroken skin, and are not soft, shriveled, moldy, or have begun to sprout. Any sign of decay can greatly affect the herb’s flavor and texture.