Garlic, scientifically known as "allium sativum," is a species in the onion genus "Allium." Its close relatives include the onion, shallot, leek, chive, and rakko. According to agriculture old hands and experts, garlic, locally called "bawang," has a history of human use of more than 6,000 years ans is native to Central Asia. It has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, including the Philippines, Africa, and Europe. Garlic is relatively good source of calcium, phosphorus, and potassium. Its leaves are sources of protein and of Vitamin A and C.
In Pinili and much of the Ilocos Region - the green tops are used for "pinakbet," a stewed mixture of vegetables which is an Ilocano delicacy. Culinary experts say garlic contains antibiotic substances that inhibit the growth of certain bacteria and fungi. This root crop that is native in the Philippines, particularly the Ilocos Region, which is the country's biggest producer of garlic today based on current Department of Agriculture Statistics.