Garlic was introduced into China only when Zhang Qian was in the Western Regions in Han Dynasty, with a history of more than two thousand years. During the Three Kingdoms period, Hua Tuo used garlic and wine to control insects.

Li Shizhen described in Compendium of Materia Medica that garlic has the functions of expelling wind, toxic gas, expelling wind and dampness, treating sores and tinea, strengthening spleen and stomach, treating kidney qi, stopping cholera and relieving plague. Now garlic is not only spread all over the world, but also widely recognized for its rich edible and medicinal functions. For example, China, Egyptian, Indian and other countries have used garlic as food and traditional medicine for thousands of years. At present, China is the country that produces the most garlic in the world.