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4 Ways to Save Your Garlic and Never Throw Any Away

4 Ways to Save Your Garlic and Never Throw Any Away

Garlic not only is a flavorful addition to countless recipes around the world, but is a powerful antioxidant, antifungal and antibacterial food. In fact, there are 28 specific medicinal compounds that make garlic a wondrous health product.

But did you know it’s most beneficial if it’s used raw? And of course, don't forget to chop it and leave it for 5 to 10 minutes before you eat it to enhance the quantity of its most powerful antioxidant, aliicin.

To keep the garlic for a longer time, by freezing the garlic, drying the garlic, canning the garlic, storing it in wine or vinegar in the fridge or storing it in oil. 

But it's also helpful, to know that you shouldn’t ever have to throw away your garlic. Even if you let a head of garlic sit too long on the counter, you’ll find that sprouted garlic not only is safe to eat, but may be even healthier than non-sprouted garlic. Black garlic, which is basically fermented garlic, is also good.


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