It originated in West Asia and Central Asia, and has a history of more than 2,000 years since Zhang Qian sent a mission to the Western Regions in the Han Dynasty and brought garlic back to China to settle down. Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and enhance flavor when cooking fish, meat, poultry and vegetables, especially in cold salad, which can not only enhance flavor, but also sterilize. Traditionally, what people usually call "garlic" refers to garlic.
There are many kinds of garlic, which can be divided into purple garlic and white garlic according to the color of bulb skin. The garlic cloves of purple garlic are few and large, with strong spicy taste and high yield, which are mostly distributed in North China, Northwest China and Northeast China, with weak cold tolerance, sowing in spring and late maturity. There are two kinds of white garlic: large petals and small petals, which are less spicy, colder than purple garlic, sown in autumn, and mature slightly earlier.