One of the oldest cultivated plants in the world, garlic has been used throughout history for medicinal as well as culinary purposes. It has antibacterial, antiviral, anti-inflammatory, and cardiovascular benefits.

Garlic is rich in powerful sulfur-containing compounds. One of the main medicinal components found in garlic is a sulfur compound called allicin. Allicin is not present in garlic until the garlic is crushed or finely chopped, allowing the release of the enzyme allinase which results in the production of allicin. So to get the most health benefits from garlic, crush or finely chop it first and allow it to sit for 5 to 10 minutes before using it. Cooking and acidic foods, such as lemon juice, decrease the amount of allicin available so it’s best to add it to cooked foods at the end of the cooking time or better yet, eat small amounts of it raw if you are not sensitive or allergic to it.