Mistake #1: Overcooking Garlic

Garlic should be cooked gently and for a short period of time. When garlic is overcooked, many of its beneficial nutrients and compounds, especially allicin, are destroyed. To keep those nutrients intact, add garlic towards the end of the cooking process.

Mistake #2: Not Letting Garlic Rest

After chopping or crushing garlic, let it sit for about 10 minutes before cooking. This waiting period allows the enzyme alliinase to convert alliin into allicin, maximizing its health benefits.

Mistake #3: Using Old Garlic

Fresh garlic offers the most health benefits. If your garlic has sprouted or become soft, it’s time to toss it out. Old garlic loses its potency and can develop a bitter taste. Make sure your garlic is fresh, firm, and free from mold.

Mistake #4: Ignoring Raw Garlic

While cooked garlic is still beneficial, raw garlic contains higher levels of allicin. Consuming garlic raw can maximize its cardiovascular, anti-inflammatory, and antimicrobial effects. Try adding minced raw garlic to dressings, sauces, or marinades.

Mistake #5: Discarding Sprouted Garlic

Don’t throw away sprouted garlic! It’s perfectly safe to eat and might even have higher levels of antioxidants than fresher bulbs. Just keep in mind that it may taste slightly bitter, which can affect the flavor of your dishes.

Mistake #6: Peeling Garlic Too Early

Peel garlic cloves just before you plan to use them. Exposure to air can degrade allicin over time, so it’s best to keep whole bulbs intact and store them in a cool, dry place to maintain their freshness.

Tips for Incorporating Garlic in Your Diet

Raw in Dishes:

Add finely chopped or minced garlic to salads, salsas, and dips to enjoy its full flavor and health benefits.

Cooked in Recipes:

Incorporate garlic into soups, stews, stir-fries, and roasted vegetable dishes, remembering to add it late in the cooking process.