From the earliest times, garlic has been used as part of peoples diet. It formed part of the food of the Israelites in Egypt and of the labourers employed by Cheops in the construction of his pyramid.

It was largely consumed by the ancient Greek and Roman soldiers, sailors and rural classes. Galen eulogises it as the rustic's theriac (cure-all), and Alexander Neckam recommends it as a palliative of the heat of the sun in field labour.

Garlic is most often used as a seasoning or a condiment, and is believed by many to have some medicinal value. It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.