Definitions for garlicˈgɑr lɪk
This page provides all possible meanings and translations of the word garlic
garlic, Allium sativum(noun)
bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves
aromatic bulb used as seasoning
A plant of the genus Allium (related to the onion), having a pungent bulbous root much used in cooking. Scientific name: Allium sativum.
Origin: From the , from (“spear”, in reference to the cloves) + .
a plant of the genus Allium (A. sativum is the cultivated variety), having a bulbous root, a very strong smell, and an acrid, pungent taste. Each root is composed of several lesser bulbs, called cloves of garlic, inclosed in a common membranous coat, and easily separable
a kind of jig or farce
Origin: [OE. garlek, AS. grlec; gar spear, lance + lec leek. See Gar, n., and Leek.]
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
U.S. National Library of Medicine
Allium sativum. One of the Liliaceae used as a spice and traditional remedy. It contains allicin, the pungent active ingredient, which may reduce blood cholesterol and inhibit platelet aggregation.
The Foolish Dictionary, by Gideon Wurdz
From Grk. _gar_, for, and Lat. _liceor_, to bid. Good for the biddies.
The numerical value of garlic in Chaldean Numerology is: 4
The numerical value of garlic in Pythagorean Numerology is: 5
Sample Sentences & Example Usage
Brewed tea with garlic, ginger, and black pepper makes a perfect marinade.
Tomatoes and oregano make it Italian wine and tarragon make it French. Sour cream makes it Russian lemon and cinnamon make it Greek. Soy sauce makes it Chinese garlic makes it good.
Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
There are numerous delicious combinations, including bruschetta, roasted red pepper pesto, or simply sautéing tomatoes in olive oil with garlic and herbs to toss with lean protein and a small portion of whole grain pasta.
They eat the dainty food of gamous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
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