Where does your garlic come from? What variety is it? Do you know?
Garlic is widely used, enjoyed, and recognized for its strong delicious flavour, versatility, and significant health benefits, including its ability to fight bacteria, viruses, fungi, and even parasites … it’s nature’s antibiotic!
NOT ALL GARLIC IS CREATED EQUAL
As much as 80 percent of the garlic sold globally is produced in China. China produces two kinds of garlic: organic and inorganic, both of which are loaded with pesticides and bleach to make it look sale worthy. (Source: https://timesofindia.indiatimes.com/) Chinese garlic, according to reports/studies, is grown in untreated sewage water which may contain lead and sulphites. Since farming is a large-scale export business all over the world, it is no surprise that Chinese garlic may have been treated with growth inhibitors and preserved under cold temperatures. This is NOT the garlic we ought to be raving about and using in our kitchen.
So what is the solution?
Get connected to the farmer growing your food. A farmers’ market is a great place to start asking questions and learning more about garlic. TWIC member, friend, wise, special-hearted farmer, and pioneer of the Global Garlic Project, Daniel Hoffmann can teach you about garlic … all you have to do is visit his website. You will learn about the varieties, uses, healthy and generous practices and energy he uses to bring kind garlic to life!
If you are shopping at a small market or “super” market, be sure that it’s organic (bleach free) and grown in a country with kind practices. If there is no clear declaration about where the garlic is grown, avoid it.
You can also try growing your own garlic! There are SO many good lessons and garlic lasts for months once harvested!
Bonus garlic tip: When you crush a garlic clove it breaks its cells and releases stored enzymes that react with oxygen. That triggers healthy sulfide compounds, such as allicin, to form. Letting the chopped garlic stand for 10 to 15 minutes before cooking allows the compounds to fully develop before heat inactivates the enzymes. (source: https://www.eatingwell.com/)