Garlic (Allium sativum L.) is ayurvedic herb that has been extensively used as medication and as the taste enhancer of food. The effects of foliar spraying of garlic at various concentrations (0.5, 1, 25 and 50%) derived from liquid extracts of Spirulina platensis, Ulva fasciata, and Pterocladia capillacea on growth, pigment, protein content, macronutrients, micronutrients, and phytochemical components were examined. The findings showed that spraying Allium sativum leaves with 25% Spirulina increased their protein content, chlorophyll content, and leaf length by 18, 20, and 49%, respectively. In addition, the total N and S increased by 1.2 and 5 folds, respectively. The examination of hexane and methanol extracts from control and treated plants with 25% Spirulina extract using GC-MS revealed a significant rise in the percentage of concentration of Diallyl disulphide, Trisulfide, methyl 2-propenyl, 2-Methoxy-4-vinylphenol and Phytol by 1.3, 1.9,1.5,2.7 in case of 25% Spirulina extract relative to the control plants. Spirulina platensis extract can be employed to improve the growth, minerals, organosulfur compounds of garlic.