Garlic 101: Nutrition, Benefits, How To Use, Buy, Store | Garlic: A Complete Guide

What is Garlic

Garlic is one of those kitchen must-haves, right? Here’s why I think garlic is so special:

1. Flavor Bomb: Garlic adds this amazing, bold flavor to dishes. Seriously, just a little bit goes a long way. It can take a boring dish and make it taste incredible.
2. Vampire Repellent: Okay, maybe not literally, but garlic has been known in folklore to ward off vampires. Fun fact! My kids love that story every Halloween.
3. Super Healthy: Garlic’s not just tasty; it’s good for you too! It’s packed with vitamins and has antibacterial properties. I always feel a little bit healthier when I add it to our meals.
4. A Little Goes a Long Way: You don’t need a ton of garlic to make a difference in a dish. Just a clove or two can transform your meal. But be careful—not everyone likes it as much as I do, so don’t go overboard!
5. Garlic Bread, Anyone?: This is a family favorite in our house. Just mix some garlic with butter, spread it on bread, and bake it. It’s simple but oh-so-good.
6. Easy to Grow: If you’ve got a little garden, garlic is one of the easiest things to grow. You just plant a clove in the ground, and it’ll sprout into a full bulb. It’s like magic!
7. Kitchen Essential: I always keep garlic on hand. It’s one of those ingredients that you don’t realize how much you miss until you run out. It’s just essential for so many recipes.

So yeah, garlic is pretty much a superstar in my kitchen.

Other Names of Garlic

Garlic is one of those ingredients that’s got a ton of names depending on where you’re from or what language you speak. Here are some other names for garlic:

• Garlic – Yep, that’s the obvious one. But it’s worth mentioning, right?
• Ajo – This is what they call it in Spanish. I remember learning this when I was trying to make an authentic Spanish dish and the recipe just said “ajo” like I should’ve known it.
• Allium sativum – Okay, this one’s the fancy, scientific name. It sounds kinda intimidating, but it’s just garlic in Latin.
• L’ail – French people call it “l’ail,” which I think sounds really cool. My daughter is learning French, so she loves throwing this one around.
• Knoblauch – In German, it’s “Knoblauch.” This one’s fun to say, but I still mess it up sometimes!
• Lasun – In Hindi, they say “lasun.” I found this out when I was experimenting with Indian recipes at home.
• Thum – In Arabic, it’s “thum.” It’s amazing how many different ways there are to say garlic around the world.
• Suan – Chinese name for garlic is “suan.” I discovered this one while trying to read a Chinese recipe—it took me a minute to figure it out!

It’s pretty cool how a simple ingredient like garlic has so many different names, but no matter what you call it, it adds that same incredible flavor to your dishes!

Nutritional Value of Garlic

Here’s a general overview of the nutritional content of raw garlic per 100 grams:

Nutrient	Amount per 100g
Calories	149
Water	58.58g
Protein	6.36g
Carbohydrates	33.06g
Fiber	2.1g
Sugars	1g
Total Fat	0.5g
Saturated Fat	0.09g
Monounsaturated Fat	0.02g
Polyunsaturated Fat	0.2g
Omega-3 Fatty Acids	0.02g
Omega-6 Fatty Acids	0.16g
Vitamins and Minerals
Vitamin C	31.2mg
Thiamine (B1)	0.2mg
Riboflavin (B2)	0.11mg
Niacin (B3)	0.7mg
Pantothenic Acid (B5)	0.6mg
Vitamin B6	1.24mg
Folate (B9)	3µg
Vitamin A	9IU
Vitamin E	0.08mg
Vitamin K	1.7µg
Calcium	181mg
Iron	1.7mg
Magnesium	25mg
Phosphorus	153mg
Potassium	401mg
Sodium	17mg
Zinc	1.16mg
Manganese	1.7mg
Selenium	14.2µg

Benefits of Garlic

Here’s why garlic is like a little miracle worker in the kitchen and beyond:

1. Boosts Your Immune System: I swear by garlic when it comes to keeping the sniffles away. It’s like nature’s own little shield against colds and flu. Whenever I feel something coming on, I add a bit more garlic to our meals, and it seems to do the trick most of the time.
2. Heart Health Helper: Garlic is super good for your heart. It can help lower blood pressure and cholesterol. My mom always said, “A clove a day keeps the doctor away,” and honestly, with the way it helps keep our hearts in check, I believe her!
3. Fights Off Infections: Garlic’s got these antibacterial and antiviral properties. It’s kinda like having a natural antibiotic right in your pantry. When one of the kids gets a cut or scrape, I sometimes crush a bit of garlic and mix it with honey to help it heal faster. Old school, but it works!
4. Great for Digestion: Ever notice how garlic can help your tummy feel better? It’s because it’s good for your digestion. It can keep things moving smoothly and even help with bloating. After a heavy meal, a bit of garlic can really help.
5. Full of Antioxidants: Garlic is loaded with antioxidants, which are like little warriors fighting off the bad stuff in your body. I’ve read that these antioxidants help with everything from aging to protecting your brain, and who doesn’t want that?
6. Adds Flavor Without Calories: This one’s more of a cooking tip, but I love that garlic adds so much flavor without adding extra calories. I toss it in pretty much everything—from soups to stir-fries. Plus, it makes the kitchen smell amazing, which is a bonus!

So yeah, garlic’s one of those ingredients that’s always in my kitchen. It’s simple, but it packs a punch when it comes to keeping us healthy.

Varieties of Garlic

When it comes to garlic, there’s more than just the basic one you find at the grocery store. Let me break it down for you—there’s actually a bunch of different varieties, and each has its own little twist. Here’s a few that I’ve come across:

1. Softneck Garlic: This is the one you usually see at the store. It’s called “softneck” because the stem stays soft, making it easier to braid if you’re into that sort of thing. It’s got a mild flavor, which is perfect for everyday cooking. I use this one all the time for my family meals because it’s so versatile.
2. Hardneck Garlic: Now, this one’s a bit different. The stem is hard, hence the name, and it usually has fewer but bigger cloves. The flavor is a bit more intense, which I love when I’m making something special. It also tends to have a little more of a spicy kick, so it’s great if you want to add some oomph to your dishes.
3. Elephant Garlic: Okay, this one is pretty cool. It’s not really garlic, but it’s like garlic’s giant cousin. The cloves are huge, and the flavor is super mild. I like using this when I want that garlic taste but don’t want it to be too strong. Plus, the kids think it’s funny when I pull out these giant cloves.
4. Purple Stripe Garlic: This variety is as pretty as it sounds. The skin has these purple streaks, and it’s known for being sweet and flavorful. I love using it for roasting because it caramelizes beautifully and adds a nice depth of flavor to whatever I’m making.
5. Rocambole Garlic: This one’s a type of hardneck garlic, but it deserves its own shoutout. The cloves are easy to peel (a big win in my book), and it has a rich, full flavor that’s perfect for when you really want garlic to stand out in a dish. I save this one for those recipes where garlic is the star.

Each type of garlic has its own personality, and once you start exploring them, it’s kinda fun to see how they can change the flavor of your food. Plus, having a variety on hand makes me feel like a garlic expert in my own kitchen!

What Does Garlic Taste Like

Garlic is one of those flavors you can’t really forget once you’ve tried it. Here’s how I’d describe the taste:

1. Pungent and Sharp: When it’s raw, garlic has this really strong, almost spicy kick. It’s the kind of flavor that hits you right in the nose, but in a good way!
2. Savory and Earthy: Once you cook it, garlic mellows out a lot. It gives dishes a deep, savory taste that’s kinda earthy and rich. It’s like the base note in a song, holding everything together.
3. Slightly Sweet: If you roast garlic, it gets this lovely sweetness that’s almost buttery. The sharpness fades away, and you’re left with this smooth, sweet flavor that’s so good spread on bread.
4. Umami-rich: Garlic adds that umami flavor, which is basically the taste that makes food feel satisfying. It’s why a lot of savory dishes feel incomplete without a bit of garlic in them.
5. Aroma Bomb: Okay, this isn’t exactly taste, but garlic’s smell is so strong it almost feels like a flavor on its own. When it’s cooking, the whole house smells like something good’s happening in the kitchen.

And, of course, a little garlic goes a long way. It’s one of those ingredients that can totally transform a dish, even with just a clove or two. I know my kids can always tell when I’ve added garlic to a recipe—they say the food tastes “extra good” when I do!

How To Use Garlic

Here’s how I like to use garlic, and trust me, it’s a game-changer in the kitchen:

1. Mince It Up for Sauces: This is probably my go-to. I’ll mince up a couple of garlic cloves and toss them in the pan when I’m making pasta sauce or stir-fries. It adds this amazing, rich flavor that really makes the dish pop. Just be careful not to burn it—burnt garlic tastes bitter, and nobody likes that.
2. Roast It for a Sweet Flavor: Roasted garlic is like magic. Just cut the top off a whole bulb, drizzle some olive oil on it, wrap it in foil, and pop it in the oven. When it’s done, the cloves are soft and almost sweet. I love spreading it on bread or adding it to mashed potatoes.
3. Use It in Marinades: If you’re marinating meat or veggies, throw in some smashed garlic cloves. It infuses the marinade with that garlicky goodness, and when you cook the meat or veggies, the flavor gets even better.
4. Make Garlic Butter: My kids love this one. Mix softened butter with minced garlic, a little salt, and maybe some parsley. Spread it on bread and bake it for a quick garlic bread. It’s so easy, and everyone thinks you went all out.
5. Add It to Salad Dressings: A little raw garlic in a homemade vinaigrette can really elevate a salad. Just mince it really fine, so you don’t get big chunks, and mix it with your favorite dressing ingredients. It adds a nice kick without being too overpowering.
6. Use It in Soups: Garlic in soup is like a warm hug in a bowl. Just throw in some minced garlic when you’re sautéing your onions or veggies at the start. It gives the soup this deep, comforting flavor that makes you wanna curl up on the couch.

Garlic is one of those things that once you start using it, you can’t imagine cooking without it. Just remember, a little goes a long way!

Substitute for Garlic

Sometimes you find yourself cooking and, oops, you’re out of garlic. It happens to the best of us! No worries, though, there are a few good substitutes that can step in when you need that garlic flavor in your dish. Here’s a little list of options I’ve tried when I found myself in that situation:

1. Garlic Powder – This one’s probably the easiest go-to. If you’ve got it in your spice rack, just use about 1/8 of a teaspoon for each clove of garlic you were gonna use. It’s not exactly the same, but it gets the job done.
2. Onion – Now, I know onion isn’t garlic, but it can add a similar depth of flavor to your dish. If you chop it up real fine, it can give you that savory kick you’re looking for, though it’s a bit sweeter.
3. Shallots – These are like garlic’s fancy cousin. They’ve got a milder, more delicate flavor, but they can be a great substitute in a pinch. I usually use about two to three tablespoons of minced shallots for one clove of garlic.
4. Chives – If you’re going for something a little less strong, chives can work. They give you a bit of that oniony-garlicky vibe without overpowering everything. Perfect for salads or as a garnish.
5. Lemon Zest – This one’s a bit out there, but hear me out. If you’re making something light, like a dressing or a marinade, lemon zest can add a bright, fresh flavor that might make you forget you were even missing garlic.
6. Cumin – This is more of a flavor twist, but if you’re cooking something with a bit of spice, cumin can add a warm, earthy flavor that pairs well where garlic would go. Just use a pinch, though—cumin’s strong!
7. Ginger – Not exactly the same, but if you’re making an Asian-inspired dish, ginger can step in nicely. It’s got a bite to it, like garlic, but with a little sweetness.

There you go! These substitutes have saved me a few times, and I hope they help you too when you find yourself garlic-less in the kitchen!

Where to Buy Garlic

Garlic is widely available and can be purchased from various places, both online and offline. Here are some common places where you can buy garlic:

1. Grocery Store: Most grocery stores have garlic in the produce section. You’ll usually find it hanging out next to the onions and potatoes. Look for garlic bulbs that are firm and plump, not squishy or dried out.
2. Farmer’s Market: If you’ve got a farmer’s market nearby, that’s a great place to find fresh garlic. Plus, you can chat with the farmers about how they grow it and maybe get some tips for your own cooking.
3. Specialty Stores: Stores that focus on herbs and spices often have a variety of garlic options. Some even carry exotic varieties that you might not see in regular grocery stores.
4. Online: Believe it or not, you can buy garlic online too! There are websites that sell garlic bulbs and even pre-chopped garlic. It’s super convenient, especially if you’re planning ahead or want a specific type.
5. Ethnic Markets: If you have any ethnic markets in your area, like those specializing in Mediterranean or Asian foods, they often have great garlic. Sometimes, you might find different types like black garlic, which is a bit of a specialty.
6. Grow Your Own: And if you’re feeling adventurous, you could try growing your own garlic! It’s pretty easy and rewarding. Just plant the cloves in the ground, and with a little patience, you’ll have your own homegrown garlic.

Garlic’s such a staple, and finding the best place to buy it can make a big difference in your cooking.

How To Store Garlic

Storing garlic properly might seem like a small detail, but it can really make a big difference in how long it lasts and how good it tastes when you use it. Here’s a more detailed breakdown:

1. Keep it whole – One of the biggest mistakes I made early on was breaking apart garlic bulbs as soon as I brought them home. I thought I was being efficient, but nope, I was just speeding up the drying out process. When garlic stays whole, it’s kinda like it’s in its own little natural wrapper. It stays fresh for weeks, even months. The minute you break off a clove, the clock starts ticking. So, now, I only break off what I need, and the rest stays intact, ready for whenever I need it next.
2. Cool, dry, and dark place – Garlic is a bit finicky about where it lives. It doesn’t like moisture, heat, or sunlight. Too much light, and it might start to sprout; too much moisture, and you’re dealing with mold. I’ve found that a cool, dry, dark place is the sweet spot. I keep mine in a little basket on the counter, but far away from the stove or any windows. The pantry or a cupboard is another good spot. Just make sure there’s good air circulation – garlic needs to breathe. I once stored some garlic in a tightly sealed container, and it got moldy way quicker than I expected. Lesson learned!
3. Avoid the fridge – The fridge might seem like a good idea, but trust me, it’s not. Garlic in the fridge tends to sprout faster, and once it sprouts, it starts losing flavor and can get a bit bitter. Plus, the cold can actually change the texture of garlic, making it kinda mushy when you go to use it. And who wants mushy garlic? Not me, that’s for sure!
4. Use a garlic keeper – If you’re really into cooking, a garlic keeper is a game-changer. It’s this little pot, usually made of ceramic or clay, with small holes to let the garlic breathe while keeping it in the dark. I got one as a gift, and I didn’t even know I needed it until I started using it. Now, my garlic stays fresher for longer, and it just feels good knowing it’s stored properly. Plus, it looks cute on the counter, which is a bonus.
5. Freeze it for long-term – Sometimes, I end up with way more garlic than I can use before it starts to go bad. Freezing it is a great option if you want to keep it for longer. I peel the cloves, chop them up, and then freeze them in an airtight container. Some people like to use ice cube trays, filling each compartment with chopped garlic and a bit of water or olive oil, then popping out a cube whenever they need it. It’s super convenient! Just remember, frozen garlic is best for cooking because the texture changes, so it’s not ideal for raw dishes like salads or bruschetta.
6. Check on it regularly – It’s easy to forget about garlic once you’ve stored it, but giving it a little check every now and then is key. Fresh garlic should feel firm when you give it a squeeze. If it’s getting soft, sprouting, or looking a little shriveled, it’s time to use it up quickly or toss it out. I try to make a habit of checking my garlic stash once a week, usually when I’m planning meals for the week ahead. That way, I can catch any cloves that are starting to go bad before they spoil the bunch.

So, there you have it! A few simple steps to keep your garlic fresh and ready to go whenever you need it. It’s one of those little kitchen hacks that can make a big difference in your cooking, and it’s one less thing to worry about when you’re trying to get dinner on the table.

Frequently Asked Questions (FAQs) About Garlic