The second element -lauch is, of course, equivalent to English leek . Similar remarks apply to the Dutch name knoflook . In Europe, garlic has been a common spice since the days of the Roman Empire, and it was extensively used from India to East Asia even before the Europeans arrived there. After the Age of Exploration, its use spread rapidly to Africa and both Americas. Curiously enough, in our days Northern Europeans seem to be the only ones who look on it with suspicion because of its strong smell, which is sometimes felt unpleasant.
Some cuisines are fond of raw garlic.
In parts of Austria, salads are prepared with vinegar, oil and minced garlic, and raw garlic appears in quite a multitude of Mediterranean sauces. The latter is an example demonstrating the subtle effect that can be achieved by adding grated or squeezed raw garlic to a dish that already contains cooked garlic. Raw garlic may also be pickled in vinegar or olive oil. Since some of garlic's aroma is extracted by the liquid, pickled garlic is usually very mild. Usage of fried or cooked garlic is, however, much more common.