Garlic has been celebrated for centuries for its remarkable health benefits, from boosting the immune system to reducing inflammation. However, to truly harness its power, it’s crucial to understand how to handle it properly. Many people make simple mistakes that can significantly diminish garlic’s health properties. Knowing how to avoid these pitfalls can make a big difference in maximizing the benefits of this powerful ingredient.

One common mistake is cooking garlic immediately after chopping it. Garlic contains a compound called alliin, which turns into the beneficial allicin when crushed or chopped. However, this transformation takes a few minutes to occur. If you cook it too soon, the heat destroys the allicin before it can develop. To get the most out of your garlic, let it sit for about 10 minutes after chopping before adding it to your dish.

Another frequent error is overcooking garlic. Garlic burns quickly, becoming bitter and losing many of its medicinal properties. It’s best to sauté garlic gently over low heat and add it toward the end of the cooking process when possible. If a recipe calls for intense heat, consider roasting whole cloves instead — this method brings out garlic’s natural sweetness while still preserving many of its health benefits.

Lastly, using old or poorly stored garlic can reduce its potency. Fresh garlic should feel firm and have tight, unbroken skin. Store it in a cool, dry place, away from direct sunlight. Avoid refrigerating garlic bulbs, as moisture can cause them to sprout or rot. Proper storage not only maintains the flavor but also keeps the medicinal properties of garlic intact, helping you make the most of this incredible superfood.