How to choose garlic that boosts flavor and fights disease
We use it in the kitchen almost every day. It's perfect for salads, sauces, and meats. The list of dishes that require it is long, just like the list of its health benefits. However, it's important to choose high-quality garlic, as mistakes can happen easily.
Garlic has been valued in cooking for centuries, as well as for its health benefits. It is considered a natural antibiotic. It contains sulfur compounds that can destroy cancer cells and act as antioxidants. Experts say that incorporating this spice into your diet can reduce the risk of many diseases, including colon cancer.
What is the best garlic?
Garlic should be fresh, meaning it should be firm to the touch, and its cloves should not be soft or discolored. If there are visible signs of mold or other damage, it is not suitable for consumption. Only high-quality garlic offers health benefits and a deep flavor.
When shopping, it's also worth paying attention to the country of origin of the garlic. Local garlic is fresher and has a more intense flavor than imported varieties. Additionally, by buying domestic garlic, we support local producers and contribute to sustainable development.
What to consider when buying garlic?
It is generally more expensive. So if you see an exceptionally low price for garlic, it most likely comes from China. This affects its quality, as it contains many chemicals. Garlic imported from distant countries is often grown without proper control, and strong pesticides are frequently used. Moreover, to endure long transportation, preservatives are used, which can negatively impact health.
Garlic that may contain dangerous substances is usually larger, and its bulbs are uniform and have a regular, white color. It also has a less intense aroma and a milder taste, which can be described as somewhat sweet. This type of garlic does not sprout, even after longer storage.
Important!
Store garlic in a dry, cool place, away from direct sunlight. Avoid placing it in the fridge, as moisture can accelerate its spoilage.
