Choosing the best garlic: Fresh, local, and free of chemicals
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 garlic of good quality. Mistakes can happen easily.
Garlic has been valued in cooking for centuries, not only for its flavour but also for its health benefits. It's considered a natural antibiotic and contains sulfur compounds that can destroy cancer cells and act as antioxidants. Experts say that including this spice in your diet can reduce the risk of many conditions, including colon cancer.
What is the best garlic?
Garlic should be fresh, which means it should be firm to the touch, and its cloves should not be soft or discoloured. 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 flavour.
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 flavour than imported varieties. Additionally, by buying domestic garlic, we support local producers and contribute to sustainable development.
What to consider when buying garlic?
It's generally more expensive. So if you see an exceptionally low price for garlic, it's likely from China. This affects its quality as it can contain many chemicals. Garlic imported from distant countries is often grown without proper control and strong pesticides are typically used. Furthermore, preservatives are added to endure long transportation, which can negatively impact health.
Garlic that may contain harmful substances is usually larger, and its bulbs are regular and uniformly white. It also has a less intense aroma and a milder taste, which can be described as somewhat sweet. Such garlic does not sprout, even after longer storage.
Important!
Store garlic in a dry and cool place, away from direct sunlight. Avoid placing it in the fridge, as moisture can accelerate its spoilage.
