Garic (Allium sativum) is a species in the onion genus,Allium. its close relatives include the onion, shallot, leek, chive.Garlic is native to Central Asia and northeastern lran, and has long been a common seasoning worldwide, with a history of severalthousand years of human consumption and use. lt was known to ancient Egyptians, and has been used both as a food flavoring and as atraditional medicine. Garic production in China is significant to the worldwide garic industry, as China provides 80% of the total word production and isleading exporter.Folowing China, other significant ganlic producers include India (5% of world production) and Bangladesh (1%).As of2016, China produced 21 milion tonnes annually.Most of China s garic is produced in Shandong, an easterm coastal province, located tothe southwest of Beijing. Jinxiang County is located at the south-west in Shandong Province, it is the largest garlic planting and storing area in the world,it provides more than 70% of total exporting garlic in China. jinxiang County is situated in a temperate zone with gentle breezes andwarm sunshine. t has four distinct seasons, ferile sol, and right amount of rain, and these factors are ideal for garic growth. jinxianggarlic is famous all over the world for its characteristics such as big size, white colour,compact clove, durable storage, moderate hot taste.Jinxiang Garlic has been recognized by European Union as an Protected Geographical lndication (PGl) in December.2009 While garlic (Allium sativum L) is produced primarly for food flavoring, its uses are also noted for qualities of furthering good health. ltscultivation in China dates back to a long period, believed to have been brouoht from Mongolia and the type grown is known as suan.Propagation of galrlic is by vegetative methods by using segments of cloves (which are covered with protective sheath) fommed withinbulbs as thev do not produce seeds a garlic bulb has ten leaves which are attached to the central axis of the plant. The storage part of the garic plant is the clove and not the leaves. The cloves are formed distinctly when the roots and the leaves die out. lts odour is theresult of anicin, which is an organic sulphur compound.