Garlic has been used as a food and as a medicinal herb for thousands of years.  The unique flavor and aroma of garlic have inspired countless culinary dishes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Garlic (Allium sativum) is an herb related to onion, leeks, and chives. It is commonly used for conditions related to the heart and blood system. Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion.