Garlic is one of the most beloved ingredients worldwide, known for its aroma, punchy flavor, and impressive health benefits. But did you know that the way most people use garlic in their cooking isn't actually the most effective? Here's what you need to know to get the best out of your garlic!
Common Advice—and Why It's Flawed
Most recipes suggest frying onions and garlic together at the start of cooking, creating a flavorful base for your dish. However, garlic grower Kees Huijbrechts points out that this is actually not the best way. According to him, we've been doing it wrong all this time!
The Science Behind Garlic's Benefits
Garlic is renowned for its many health benefits: it strengthens your immune system, helps repel mosquito bites, improves your skin, and can even help with hair loss. The secret behind garlic's power is allicin. When you crush, chop, or press garlic, this powerful antibiotic compound is released. But allicin is uniquely sensitive to heat, with a low boiling point. This means that when garlic is heated too much, allicin quickly evaporates and you lose many of the health benefits.
Timing Is Everything: The Problem with Cooking Garlic Too Soon
Kees Huijbrechts explains: "When you heat garlic, this healthy compound rapidly disappears. Plus, garlic burns very quickly." Because of this, he recommends adding garlic at the very last stage of cooking—similar to how you add herbs like parsley or cilantro. This preserves both its flavor and its healthful effects.
When Should You Add Garlic?
Wait until just before you finish cooking to add garlic. That's when it'll release its rich aroma without losing allicin, ensuring you get the maximum taste and health benefits from this magical ingredient.
How to Boost Both Flavor and Health
Next time you're making a dish, sauté your onions and other ingredients first. Then, add your freshly chopped garlic during the last few minutes of cooking. Stir it in gently and let the residual heat do its work. You'll immediately notice a fresher, bolder flavor—and you'll know you're making your dish healthier too.
A Personal Tip from Garlic Farmers
Kees even shares a home remedy: "A friend of ours had a cold sore. I advised her to dab the spot several times a day with garlic juice. The next day, it was gone." This supports the idea, passed through generations, that garlic is truly nature's medicine—but only if the allicin remains!
So, next time you cook, pause before tossing garlic into hot oil at the start. Let your other ingredients cook first, and save the garlic for the final touch. Your taste buds—and your health—will thank you!