Garlic (Allium sativum L.) is a medicinal perennial cultivated and consumed globally for the purpose of food and medicine. It belongs to the family Liliaceae. Garlic origin from central Asia around 5000 years ago. Major producing areas are China, India, Egypt, Korea, Russia and USA. The medicinal properties are mainly due to both sulphur and non-sulphur containing compounds present in garlic. Garlic bulb is made up of 10-12 cloves. It can grown in both warm and cold climates. The vegetative propagation of garlic is from each cloves. Different preparation of garlic such as fresh preparation, aged garlic, aged black garlic, garlic oil and garlic powder are rich source of pharmacologically active substances. The pharmacological effect including antibacterial, antifungal, antitumor, antithrombotic and anti-cholesterol, anti-cardiovascular, anti-inflammatory and anti-arthritis has been studied recently in vitro and with different animal models. Garlic reduces the total cholesterol and triglycerides level. Various sulphur compounds from garlic such as diallyl sulfide, S-allylmercapto cysteine and ajoene are involved in suppressing factor called NF-Κb. Phytochemicals of aged garlic extract have antioxidant potential. Garlic moxibustion action against gonococcal arthritis was effective. Se-methyl selenocysteine and g-glutamyl-Se-methyl selenocysteine has anti-cancer potential. Research focused on its potency in the prevention of ailments related to many lifestyle related disorders.