Garlic is a true kitchen hero, adding bold flavor to meals and offering wonderful health benefits. But did you know there’s a common mistake that can rob garlic of its powerful properties? Let’s make sure you get the most out of every clove!

The Big Mistake: Cooking Garlic Immediately After Chopping
Most people chop or crush garlic and toss it straight into the pan. But when garlic goes directly from chopping board to heat, it doesn’t have time to activate its star compound: allicin.

Why Allicin Matters
Allicin is a natural compound responsible for garlic’s powerful effects on heart health, immune support, and even reducing inflammation. But allicin only forms when garlic’s enzymes mix after chopping or crushing — and they need a few minutes to work their magic.

The Simple Fix: Let Garlic Rest
After chopping or crushing garlic, let it sit at room temperature for 10 minutes before cooking. This gives the enzymes time to create allicin, boosting the health benefits of your garlic. Then you can sauté, roast, or add it to any dish as usual.

Other Tips to Enjoy Garlic’s Goodness:

• Use Fresh Garlic: Powdered or jarred garlic loses many beneficial compounds. Fresh cloves are best.
• Go Easy on High Heat: Cooking garlic over very high heat can burn it quickly, making it bitter. Cook over medium or low heat for better flavor and nutrition.
• Combine with Healthy Fats: Garlic’s antioxidants absorb better when eaten with a little olive oil or avocado.

Easy Ways to Add Garlic:

• Stir into homemade salad dressings with olive oil and lemon juice.
• Mix into mashed avocado for a zesty spread.
• Add to soups, stews, or roasted veggies for extra flavor and health benefits.

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By letting garlic rest after chopping, you’ll unlock its full potential and savor both its delicious taste and health-boosting properties. Don’t miss out — it’s such a small step with big rewards for your meals and well-being!