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Garlic and onions: An eastern tale.

Gülnur Ekşi1, Ayşe Mine Gençler Özkan1, Mehmet Koyuncu2

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Garlic and onions have been integral to Turkish culture for millennia, used as both food and medicine. This review highlights their historical ethnopharmacological significance and widespread use among the region's diverse Allium species.

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Area of Science:

  • Ethnobotany
  • Medicinal Plants
  • Food Science

Background:

  • Garlic and its relatives have a long global history of use as food and medicine.
  • Understanding their ethnopharmacological relevance is key to exploring potential health benefits.
  • Traditional practices highlight the cultural significance of these plants.

Purpose of the Study:

  • To review wild and cultivated Allium species within the Turkish cultural context.
  • To analyze the historical connection between food and medicine in Turkish culture.
  • To explore the ethnopharmacological significance of Allium species in Turkey.

Main Methods:

  • Comprehensive literature survey of scientific databases.
  • Inclusion of historical and ethnobotanical data.
  • Analysis of cultural perceptions of food and medicine.

Main Results:

  • Allium species hold a unique position in Turkish human geography.
  • Garlic and onions have been used for food and medicine for thousands of years in the region.
  • Over 200 Allium species are found in Turkey, with about 30 widely used traditionally.

Conclusions:

  • The pursuit of health and wellness is a historical, cross-cultural phenomenon.
  • Garlic and similar healthy foods are vital for maintaining good health.
  • The historical and cultural significance of Allium species underscores their role in well-being.