The answer might surprise you, but at the same time, it will help you understand why garlic is so special, why it sometimes burns your eyes, why each clove can behave so differently, and most importantly, how you can use it more efficiently and healthily.
Why garlic works at all—the secret of allicin and the refrigerator
Garlic is at its most “alive” when it’s cut or crushed. At that moment, something similar happens as when you mix two liquids that combine into something completely new. In garlic, there are naturally two separate compounds:
- enzyme (a natural switch that triggers specific reactions)
- and a compound called alliin.
When they meet, allicin is formed. This is the famous substance that gives garlic its distinctive smell, and at the same time acts as a natural protector for the plant. If “enzyme” is an unfamiliar word for you: it's a natural protein that accelerates reactions in the plant or human body. Like a tiny spark that lights a fire. However, allicin is only produced when garlic is damaged. So a whole bulb actually contains no allicin. Everything happens only after cutting.
But what does the refrigerator do to this process?
The refrigerator slows down almost all reactions in garlic. Just as water in a stream slows down in winter, so do the reactions in garlic become dormant. If you put garlic in the fridge before you cut it, something important happens:
- Enzymes become slower—they’ll need more time to activate allicin.
- Allicin is produced less intensively—which means a milder smell, but also less medicinal effect.
- Garlic stays firmer—cooling prevents dehydration, so it will be less rubbery and fresher.
A study by the University of Nottingham from 2021 showed that allicin formation in garlic that had been refrigerated for 12 hours before cutting was 22% lower compared to garlic kept at room temperature. Another study from China (2023) confirmed that garlic chilled before cutting loses part of its defensive power.
Why does garlic (along with onion) defend itself against us?
Scientists say garlic isn’t actually angry at us, but it gives the impression of punishing you with its strong smell. In reality, it’s a plant defense mechanism. Allicin kills bacteria and fungi—these tiny organisms are responsible for food spoilage. That’s how garlic protects itself from rotting.
Onion defends itself differently.
When cut, onions release a substance called the “lachrymatory factor.” This is a vapor that irritates your eyes. But why do garlic and onions defend themselves differently?
Because they have different enemies. Garlic mostly fights fungi, while onion battles animals that want to eat it. In nature, each has its own tactic...
What do home practices say: garlic, cold, and health
Our grandparents used garlic in a hundred ways. In 2020, as the world battled a pandemic, traditional practices resurfaced: garlic in honey, garlic with lemon, garlic water. In the countryside, people even carried it in their pockets, believing it protected against illness. While this belongs more to traditional customs, many studies confirm that garlic really does strengthen the body. The European Food Safety Authority in 2022 confirmed that garlic can aid the normal functioning of the immune system.
But here we come back to the fridge...
If garlic is chilled too quickly, part of this effect can be lost. Simply put: garlic needs to “breathe” before you eat it. It’s best stored at room temperature. Traditional herbalists recommend, once you peel it, to let it rest for 10 minutes before adding it to a dish. Why? Because during this time, allicin fully forms. A 2020 study showed that the amount of allicin increases by as much as 45% after 10 minutes.
However, if the garlic was in the fridge before, the reaction slows down and you’ll have to wait 20–25 minutes to get the same amount of allicin.
Garlic in the fridge: yes or no?
It depends on what you want to achieve. If you want:
- milder smell, less intense flavor: refrigeration before cutting helps.
- the most medicinal power: refrigerator is not recommended.
- longer bulb shelf-life: refrigerator is not the best choice, a ventilated and dry place is better.
- less tearing when cutting: refrigerator is ideal, as it slows down the formation of the lachrymatory factor.
This does not apply to garlic, as refrigeration doesn’t reduce tears because garlic itself doesn’t cause crying; it has a completely different defense mechanism.
How can you achieve the greatest effect at home?
Don’t put garlic in the fridge before cutting. Once you peel and chop it, wait 10 minutes. If you want to use it as a folk remedy, eat it raw or even warm it lightly. Store it in a dark, dry place that is not too hot and not too cold. A 2023 study showed that garlic stored at a temperature between 12 and 18 degrees Celsius retains the most of its protective substances.
If you still have garlic in the fridge (for example, in summer, when it spoils quickly), do this:
- Store it unpeeled.
- Before use, place it at room temperature for 30 minutes so the enzymes can wake up.
- This will reduce allicin loss to only 5–8%, which is much better than the usual 20–25%.
What do nature and science teach us together?
Garlic is a food that defends itself when we damage it. Nature gave it tools: allicin, which has a strong smell and disinfectant power. We can use this tool to our advantage if we understand how it works. Therefore, chilling garlic before cutting is not dangerous, but it can weaken its natural protective effect, as confirmed in more than 150 clinical studies from 1990 to 2024.
In other words: refrigeration before cutting doesn’t benefit garlic. But if you only want to use it in the kitchen for a mild flavor, then the refrigerator is your friend. Nature gave garlic incredible power. We can ensure we take advantage of it as fully, wisely and with a touch of traditional wisdom.
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