Many people today opt for cheaper Chinese garlic without realizing that it may not be the best choice.

How to identify Chinese garlic?

Chinese garlic is usually larger, of a lighter color, and has completely uniform cloves. It often has a greenish sprout in the middle. At first glance, it may seem more enticing than local garlic, but that is not necessarily a sign of quality. Although Slovenian and local producers are still present in the market, it is becoming increasingly common for stores to offer imported garlic because it is cheaper.

Why avoid Chinese garlic?

1. We don't know how it's grown
   Chinese garlic comes from one of the world's largest agricultural industries, but quality control in this country is not always adequate. Many experts warn that garlic from China often contains pesticides, chemicals, and even heavy metals used in its cultivation.
   
   
2. It is often bleached with chlorine
   One of the characteristics of Chinese garlic is its white color, which is often a result of bleaching with chlorine. Chlorine is a strong chemical that can cause oxidative stress in the body and affect the health of the liver and kidneys. In Australia, it was found as early as 2017 that imported garlic often contains traces of chlorine and other chemicals.
   
   
3. Treated with gamma radiation
   To prevent sprouting and extend shelf life, Chinese garlic is often treated with gamma radiation. Although this process is allowed in some countries, it can affect the nutrient content in garlic. Naturally grown garlic retains more beneficial substances such as allicin, vitamins, and minerals.
   
   
4. Fertilized with sewage sludge
   Numerous reports indicate that some Chinese farms use untreated sewage sludge as fertilizer on their fields. This can mean that garlic contains residues of heavy metals, bacteria, and other harmful substances.

Local garlic – a better choice

Garlic cultivation is relatively easy and profitable. You can grow enough garlic for the whole year in a small garden. The production costs are low, and the benefits are immense. Local farmers also offer quality garlic grown without harmful chemicals.

In addition, local garlic:

• Contains more allicin – powerful natural compounds that have antibacterial and anti-inflammatory properties.
  
  
• Has a more intense flavor – meaning you need less for the same effect.
  
  
• Naturally long shelf life – if stored properly, it can last for several months without special treatment.

How to identify quality local garlic?

Local garlic has irregular cloves, often slightly smaller and more varied. Its skin is tougher as it is not chemically treated, and it has a stronger smell. When you press the garlic, it should be firm and not hollow.

It's worth remembering ...

Although Chinese garlic is often cheaper, it begs the question of whether it is truly worth the risk. We don't know how it is grown, it is often treated with chemicals and gamma radiation, and it loses many of its beneficial properties. Instead, opt for local garlic or grow your own.