Concept
Garlic
Related concepts (30)
Allium
Allium is a genus of monocotyledonous flowering plants with hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name Allium is the Latin word for garlic, and the type species for the genus is Allium sativum which means "cultivated garlic". Carl Linnaeus first described the genus Allium in 1753. Some sources refer to Greek ἀλέω (aleo, to avoid) by reason of the smell of garlic.
Bulb
In botany, a bulb is structurally a short stem with fleshy leaves or leaf bases that function as food storage organs during dormancy. (In gardening, plants with other kinds of storage organ are also called "ornamental bulbous plants" or just "bulbs".) The bulb's leaf bases, also known as scales, generally do not support leaves, but contain food reserves to enable the plant to survive adverse conditions. At the center of the bulb is a vegetative growing point or an unexpanded flowering shoot.
Monocotyledon
Monocotyledons (ˌmɒnəˌkɒtəˈliːdənz), commonly referred to as monocots, (Lilianae sensu Chase & Reveal) are grass and grass-like flowering plants (angiosperms), the seeds of which typically contain only one embryonic leaf, or cotyledon. They constitute one of the major groups into which the flowering plants have traditionally been divided; the rest of the flowering plants have two cotyledons and are classified as dicotyledons, or dicots. Monocotyledons have almost always been recognized as a group, but with various taxonomic ranks and under several different names.
Leaf
A leaf (: leaves) is a principal appendage of the stem of a vascular plant, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, stem, flower, and fruit collectively form the shoot system. In most leaves, the primary photosynthetic tissue is the palisade mesophyll and is located on the upper side of the blade or lamina of the leaf but in some species, including the mature foliage of Eucalyptus, palisade mesophyll is present on both sides and the leaves are said to be isobilateral.
Chinese New Year
Chinese New Year is the festival that celebrates the beginning of a new year on the traditional lunisolar Chinese calendar. In Chinese, the festival is commonly referred to as the Spring Festival () as the spring season in the lunisolar calendar traditionally starts with lichun, the first of the twenty-four solar terms which the festival celebrates around the time of the Chinese New Year. Marking the end of winter and the beginning of the spring season, observances traditionally take place from Chinese New Year's Eve, the evening preceding the first day of the year, to the Lantern Festival, held on the 15th day of the year.
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion Allium fistulosum, the tree onion Allium × proliferum, and the Canada onion Allium canadense.
Iraq
Iraq, officially the Republic of Iraq, is a country in the Middle East. It is a federal parliamentary republic that consists of 19 governorates. The country is bordered by Turkey to the north, Iran to the east, the Persian Gulf and Kuwait to the southeast, Saudi Arabia to the south, Jordan to the southwest and Syria to the west. The capital and largest city is Baghdad. The Iraqi people are diverse; mostly Arabs, as well as Kurds, Turkmen, Assyrians, Armenians, Yazidis, Mandaeans, Persians and Shabakis with similarly diverse geography and wildlife.
Parsley
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb, and a vegetable. It is believed to have been originally grown in Sardinia and was cultivated in around the 3rd century BC.
Allicin
Allicin is an organosulfur compound obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor.
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables.