Allium sativum

Allium sativum ex Medical Botany a Gulielmo Woodville anno 1793 facto

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Plantae — Angiospermae

Monocotyledones 
Ordo : Asparagales 
Familia : Alliaceae 
Subfamilia : Allioideae 
Tribus : Allieae 
Genus : Allium 
Species : A. sativum 

Allium sativum 
L.  

Allium sativum, Latinitate communi alium sive allium, est species generis Allii in ordine Asparagalium familiaque Alliacearum, ex bulbo albo crescens, quo homines ad cibos condiendos utuntur.

Allium in regionibus excelsis mediae Asiae millennio IV a.C.n. domesticatum esse censetur: ibi in montibus Tian Schan virent allia silvatica, olim speciei cognatae A. longicuspis attributa (quae hodie inter synonyma A. sativa ordinatur). Inde cultura alliorum orienti usque in Sericam Coreamque, occidenti et meridiei versus in Iraniam, Indiam, Levantem extendebatur.

De allii utilitate

Allium cum odore tum sapore forti quodam praeditum est, qui quidem non omnibus placet, quod, qui comederit, ei etiam ipsi odor addetur acrior. Allio comeso sanguis celerius faciliusque per corporis venas circumfluere habetur, quamobrem salacitatem virilem auget. Dicitur allium vampyros repellere.

Quid veteres de allio senserint

Sapientibus antiquis allium parcioris ideoque melioris et salubrioris cibi exemplum erat. Confer enim Vergilium in ecloga altera, inde a versu decimo:

Thestylis et rapido fessis messoribus aestu

allia serpyllumque herbas contundit olentis.

Neque vero fugit sagacissimos hominum allium odorum causam esse maximam. Quae cum ita essent, allium ab elegantia et urbanitate alienum rusticitatisque esse argumentum inter eos constitit. Quod quis melius expressit Sidonio Apollinari carmine duodecimo ad Catullinum de Burgundionibus iocante his quidem versibus:

felices oculos tuos et aures

felicemque libet vocare nasum,

cui non allia sordidaeque caepae

ructant mane novo decem apparatus.

Bibliographia

Fontes antiquiores

• c. 310 a.C.n. : Theophrastus, Historia plantarum 7.4.11
• c. 50 : Columella, Rei rusticae libri 11.3.19-23
• ante 79 : Plinius, Naturalis historia 19.111-116, 20.50-57
• c. 80 : Dioscorides, Materia medica 2.152
• saeculo IV? : Palladius, Opus agriculturae 12.6
• post 511 : Anthimus, De observatione ciborum 61
• 1753 : Carolus Linnaeus, Species plantarum (Holmiae: impensis L. Salvii, 1753) vol. 1 p. 296 (Latine)

De origine et varietatibus

• R. Kamenetsky et al., "Diversity in fertility potential and organo-sulphur compounds among garlics from Central Asia" in Biodiversity and Conservation vol. 14 (2005) pp. 281-295
• Brian Mathew, A Review of Allium Section Allium. Kew: Royal Botanical Garden, 1996
• Daniel Zohary, Maria Hopf, Domestication of Plants in the Old World: the origin and spread of cultivated plants in West Asia, Europe and the Nile Valley. 3a ed. (Oxonii: Oxford University Press, 2000. ISBN 9780198503569) pp. 195-197

De historia et arte coquinaria

• D. J. Crawford, "Garlic-growing and agricultural specialization in Graeco-Roman Egypt" in Chronique d'Égypte vol. 48 (1973) pp. 350-363
• "Garlic" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 155-156
• "Garlic" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 332-333; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
• William J. Darby, Paul Ghalioungui, Louis Grivetti, Food: gift of Osiris (Londinii: Academic Press, 1977) pp. 656-660
• Alexandra Hicks, "The Mystique of Garlic: history, uses, superstitions, and scientific revelations"; Alicia Rios, "Garlic: a kitchen amulet" in Tom Jaine, ed., Oxford Symposium on Food & Cookery 1984 & 1985: Cookery: Science, Lore & Books (Londinii: Prospect Books, 1986) pp. 140-174
• Christopher Hobbs, "Garlic—The Pungent Panacea" in Pharmacy in History vol. 34 (1992) pp. 152-157 JSTOR
• "Garlic" in Gillian Riley, The Oxford Companion to Italian Food (Novi Eboraci: Oxford University Press, 2007) pp. 226-227
• M. Stol, "Garlic, onion, leek ... in the cuneiform texts" in Bulletin on Sumerian agriculture no. 3 (1987) pp. 57-92
• H. Waetzoldt, "Knoblauch und Zwiebeln nach den Texten des 3. Jt." in Bulletin on Sumerian agriculture no. 3 (1987) pp. 23-56

De litteris

• Emily Gowers, The Loaded Table (Oxonii: Oxford University Press, 1993) pp. 180-210

De chemia et usu medicinali

• Eric Block, Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry, 2010 (Paginae selectae apud Google Books)
• Manuela Chiavarini, Liliana Minelli, Roberto Fabiani, "Garlic consumption and colorectal cancer risk in man: a systematic review and meta-analysis" in Public Health Nutrition vol. 19 suppl. 2 (2015)
• Lindsey J. Macpherson et al., "The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin" in Current Biology vol. 15 (2005) pp. 929–934 doi:10.1016/j.cub.2005.04.018
• Karin Ried et al., "Effect of garlic on blood pressure: A systematic review and meta-analysis" in BMC Cardiovascular Disorders vol. 8 (2008) p. 13 ff. doi:10.1186/1471-2261-8-13
• Andres Rohner et al., "A Systematic Review and Metaanalysis on the Effects of Garlic Preparations on Blood Pressure in Individuals With Hypertension" in American Journal of Hypertension vol. 28 (2015) pp. 414–423 DOI
• Laurence Totelin, "When foods become remedies in ancient Greece: The curious case of garlic and other substances" in Journal of Ethnopharmacology vol. 167 (2014)

Nexus interni

• Iuscella alliorum
• Moretum

Nexus externi

Vicimedia Communia plura habent quae ad Allium sativum spectant.

• K. Kris Hirst, "Garlic Domestication - Where Did it Come from and When?" (28 Iulii 2019) apud ThoughtCo