Allium sativum L., or garlic, is a widely grown Amaryllidaceae family plant with powerful therapeutic and nutritional benefits. Garlic’s therapeutic properties emerge from its bioactive components, especially organosulfur compounds like allicin. Garlic, originally from Middle Asia or West China, was revered by Egyptians, Greeks, Chinese, and Indians. Modern studies of its cardiovascular protection, antioxidant, anti-inflammatory, anticancer, antibacterial, antifungal, and antiviral activities are in compliance with its historical significance. Garlic lowers blood pressure, atherosclerosis, and thrombosis. Its antioxidant and anti-inflammatory abilities fight oxidative damage and chronic inflammation, while its effects on cell proliferation and apoptosis fight cancer, notably digestive tract malignancies. Garlic’s antimicrobial qualities also enhance immunity and combat many infections. This chapter presents its medicinal and nutritional significance from historical and modern scientific perspectives, advocating for its continued usage in health promotion and illness prevention.