Select firm, plump bulbs with dry, papery skins. Avoid garlic with soft spots, sprouts, or mold. The stronger the garlic aroma, the higher the allicin potential.
Checking for Freshness
Garlic’s shelf life is relatively short. Store it in a cool, dark, and dry place. Ideally, use garlic within a month of purchase for optimal allicin content. Refrigeration slows down deterioration, but it’s not a long-term solution. Freezing whole bulbs extends storage, but some allicin will be lost.
Garlic Grades and Types
While the type of garlic (e. g., softneck vs. hardneck) influences flavor, its direct impact on allicin yield is less significant than freshness. Focus on purchasing the freshest garlic available, regardless of variety.
| Skin | Dry, papery, intact | Soft, wrinkled, possibly moldy |
| Bulbs | Firm, plump | Soft, shriveled |
| Aroma | Strong, pungent | Weak, faint |
| Taste | Sharp, intense | Mild, bland |
Beyond the Bulb: Processing for Allicin
Remember, crushing or mincing garlic immediately before use maximizes allicin production. Allowing the crushed garlic to sit for 10 minutes enhances this process.
