Crushing garlic too early releases its beneficial compounds too soon, so always crush it right before cooking.
Cooking garlic at high heat can burn it, making it bitter; use lower heat for better flavor and health benefits.
Not peeling garlic cloves completely leaves skins behind, reducing its full flavor and nutritional value; peel thoroughly.
Using garlic that’s too old results in a lackluster taste and diminished health properties; always choose fresh garlic.
Storing garlic in the fridge leads to sprouting or mold; keep it in a cool, dry, and well-ventilated spot instead.
Adding garlic too early in the cooking process causes it to lose its flavor and nutrients; add it towards the end.
Not allowing chopped or crushed garlic to rest before cooking prevents full activation of its health-boosting compounds.
Overusing garlic can cause digestive discomfort and overpower other ingredients; use it in moderation for balanced flavor.