Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called acilin, which is responsible for giving garlic its pungent aroma and taste.

Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like tomatoes and citrus, herbs like basil, thyme and oregano and vegetables like broccoli, brussel sprouts, snap peas and artichokes.