Overview

Garlic (Allium sativum) was introduced into the United States in the 1700s, but its popularity did not begin to increase until the 1920s. Garlic is thought to have originated in the regions of central Asia and historically was used for medicinal purposes. Today, garlic is valued more for its flavoring and used in a wide variety of foods, although it is often still thought to possess medicinal qualities. In the United States, California is the major garlic producing state, followed by Oregon and Nevada.  June 2009 ... Garlic
 

Other Links

• Christopher Ranch, Market to Market, Iowa Public Television, January 2009 - America’s largest producer and processor, Christopher Ranch, a Gilroy, California-based producer and processor, is taking steps to regain its share of the domestic market.
• Food Consumption (per capita) Data System, Economic Research Service (ERS), USDA.
  
• Garlic, Commercial Vegetable Production Guides, Oregon State University, 2002.
• Garlic, Fresh Market Vegetable Budgets, University of Wisconsin, 2008 - Enterprise budgets for garlic.
• Garlic, Postharvest Technology Research and Information Center, University of California, Davis.
  
• Garlic, Vegetable Research and Information Center, University of California Cooperative Extension.
  
• Garlic: Flavor of the Ages, ERS, USDA, 2000.
  
• Garlic: Organic Production, ATTRA, National Sustainable Agriculture Information Service, National Center for Appropriate Technology (NCAT), 2008 - This publication addresses most aspects of organic garlic production, including seed sources, organic fertility management, pest management and harvesting and storage.
• Onion and Garlic, Pest Management Guidelines, University of California.
• U.S. Trade Internet System, Foreign Ag Service (FAS)online, USDA.
• Vegetables and Melons, ERS, USDA.
  
• Vegetables and Melons Yearbook, ERS, USDA.
• Vegetables Annual Summary, National Agricultural Statistics Service (NASS), USDA.

Links checked October 2009.