|1.||a hardy widely cultivated Asian alliaceous plant, Allium sativum, having a stem bearing whitish flowers and bulbils|
|2.||a. the bulb of this plant, made up of small segments (cloves) that have a strong odour and pungent taste and are used in cooking|
|b. (as modifier): a garlic taste|
|3.||any of various other plants of the genus Allium|
|[Old English gārlēac, from gār spear + lēac|
(Heb. shum, from its strong odour), mentioned only once (Num. 11:5). The garlic common in Eastern countries is the Allium sativum or Allium Ascalonicum, so called from its having been brought into Europe from Ascalon by the Crusaders. It is now known by the name of "shallot" or "eschalot."