Garlic is one of the oldest cultivated vegetables in our history, originating in central Asia, from where it spread across the world. Modern archeologist, botanist and historians are unable to determine the exact time and place of their first cultivations (because this vegetable is perishable and its cultivation leaves little to no trace), however some written records enables us to paint a very interesting picture about its origins.  Some writings suggest that garlic was grown in China as far back as 4000 years ago.  Egyptian and Indian cultures referred to garlic 5000 years ago and there is clear historical evidence for its use by the Babylonians 4500 years ago. 

Garlic is a widely used food source all around the world. Because of its high nutrition value, flavor, antioxidants, minerals, flexibility for processing and the ability to remain edible even after months of reliable storing in cool places, garlic instantly became embraced wherever it appeared.  During its journey across centuries and continents, countless botanists managed to improve the composition, look, flavor and size of ancient wild garlic and produce the modern garlic we eat today.  By offering its unique nutritional value and wide array of medicinal benefits, garlic was identified as one of the most valuable foods found in nature.  With selective breeding, humans turned the original wild garlic into a wide array of popular garlic types that are currently used all over the world. 

Sumerians (2600–2100 BC) were actively utilizing the garlic healing qualities, and there is a belief that they brought garlic to China, from where it was later spread to Japan and Korea. Garlic expansion probably occurred in the old world first, and later in the new world. 

The journey of garlic across the globe touched every major civilization of the ancient world, and its origins lie in Central Asia. Humans travelling through Central Asia collected wild garlic and carried it with them for later consumption and cultivation. Humans migrating away from Central Asia, carried garlic with them to their new home. These travelling farmers help propagate garlic. This ancient garlic was cultivated by the first garlic farmers outside of its "center of origin". Was it hardneck or softneck, porcelain, purple stripe, red or white?  We'll probably never know of the garlic varieties grown long ago.  We'll probably never know if these early garlic producers and consumers paid attention to type or variety?  It is a rather modern desire of only the last few hundred years to maintain detailed descriptions of garlic varieties.



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