Garlic
Allium sativum L., commonly known as garlic, Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), and for medicinal purposes. The leaves, stems and flowers on the head are also 
edible and most often consumed while immature and still tender. The papery, protective layers of the 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Buying & Storing:
garlic is stored warm (above 18 °C or 64 °F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often
braided in strands called "plaits" or grappes. Garlic is often kept in oil to produce
flavoured oil, however the practice requires measures to be taken to prevent the garlic
from spoiling. Untreated garlic kept in oil at room temperature can support the growth of
deadly Clostridium botulinum. Peeled cloves may be stored in wine or vinegar in the refrigerator.
Benefits:
Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.