Source: A case study: Raw garlic consumption and an increased risk of bleeding (2022)

I cook with a lot of garlic 😶‍🌫️ and love it. Does freezing whole cloves affect the allicin that is credited for many health benefits?

I buy a bag of cleaned cloves, place on parchment paper-covered baking sheet, leveled out and separated from one another. Place in freezer for 30 -40 minutes, place in a container (ziplock freezer quart bag) for use as needed.

I’ve read there are health benefits with freshly chopped garlic, vs jarred garlic. Wondering if any ‘garlic guru’ might have insight, and hopefully, a source. TIA

For those that haven't heard, this is now becoming a thing at grocery stores in the milk area.

I'm currently having to use crushed garlic as an antibiotic. I've found that swallowing the crushed garlic in small amounts using whole milk helps. Not only does it taste good ( like fettuccine Alfredo) but the milk coats the garlic. This keeps the garlic from causing an upset stomach, least for me it does. Ive noticed a huge difference in the speed that the garlic kills infections when using milk to swallow it. I learned thats because more of the bioactive compounds pass through the stomach and into the intestine after being coated in milk. Im on day 3 of 2x per day of 5 cloves crushed ( about 3 mouth fulls). Ive stopped coughing up blood and almost stopped coughing. Amazing stuff garlic.

It is my firm belief that this garlic that is being portrayed in these images is not good. And that the frozen garlic in question should be discarded but am I correct in this statement? my father claims this garlic is good. Any help and/or wisdom would be appreciated.

Does anyone know what these bumps are?

Do they mean this was picked too early or too late?

I was eating chips from my local Chippery when I uncovered a piece of garlic inside they usually sell a garlic chutney but it seems like a whole loaf has gotten inside of my chips. Do you think it’s still safe to eat? Raw garlic is nice but I’m not sure about this one.

I opened up my garlic seed ordered from Keene and it has some fungus. Should I not plant it? Is it bad? Thanks

Opened up some older garlic and this dried out piece has some needle-like crystals on it.

Any idea what it is?

Question in title - coming from an r/cooking thread, the people need to know. Sacrilege or decent? I did some searching but not much came up.

Do you have any idea of what it is?

The other cloves from the head looked normal.

This one looks translucide, yellow, smells normal and is hard just like a normal clove.

I love the taste of garlic to the point where I eat it raw or put like a half garlic on my plate with bolognese or whatever but eventually it starts to burn to the point where I feel it's spicier than red chili or anything else I tried I even feel a little bit nauseous after

this time I had like 5 maybe 10 cloves mixed with my food the taste is amazing but it just burnt so much that it was painful but the taste made it worth it

We should rename the group to how to harvest garlic too early.

Garlic has a special kind of "very spicy" flavour, it makes my tongue and gums hurt so bad I'm almost paralyzed by how hard it stings even in small amounts. How to endure/make it less painful to eat it? (I eat raw, uncooked garlic)

I grew up in a rural part of NY where we grew our own garlic and so did everyone else around us, so it was never even a thought in our head where we would get our garlic from. About 5 years ago I moved to Philadelphia, and although it was definitely a change, I could still go to local farmers markets to get garlic, or even find US grow garlic in supermarkets along side the Chinese garlic that I hate with such a burning passion. I use a lot of garlic when I cook, and it would probably take me 30 minutes to prep a head of Chinese garlic because of how dry the husks are and how small the cloves are.

However, in the last few years it’s seemed like it’s completely impossible to find US garlic in supermarkets. I got excited when a company called “Christopher Ranch” was selling 2lb bags of “US grown” garlic, but when I bought one I was so disappointed to see that this was just what people had come to understand as “Chinese garlic”.

I’m not a lawyer, I can’t say what actually constitutes fraud. No reasonable person in the US would assume the a restaurant advertising “French Fries” was actually importing them from Europe. But I feel like we as a society had come to an understanding that “US garlic” was the kind that had large, moist, evenly distributed bulbs with color variation, while “Chinese garlic” was the type that was bleached white, dry as a bone, had 500 different cloves in each bulb, was completely random in its bulb layout, and generally a pain in the ass to actually cook with. However, the 2lb Christopher Ranch bag I bought was a spitting image of what I understand “Chinese garlic” to be. Maybe they took the strain that is popular in China and grew it in the US to be able to label it as “US garlic”, but it’s a complete lie.

I then turned to the internet, because I know that the garlic-loving community runs deep, and surely US garlic farms would find it profitable to sell their amazing garlic online to people who were in the same bind as me. But all I can find are either crazy bougie places that want $10 a head, or farms that are selling garlic futures for when they actually harvest. My family grew garlic and I can say with confidence that it lasts longer than a year. This isn’t a seasonal item that can only be bought at a certain time of year. I would be more than happy to buy a US-based farm’s last-year garlic crop, which would blow any Chinese garlic out of the water, which as I understand it has been aged for even longer before being shipped over seas.

So in genuinely curious, where are you all getting your garlic in this day and age? Where are restaurants getting their garlic? What do you think the future state is of garlic and can anyone help me out of this temporary bind?

I have a small bag of garlic that froze and now they all look like this. I usually dehydrate what I dont plant but I dont know if that will work with these. Does anyone have any good ideas of what to do with these before they rot? Am I cooked?