Garlic has been used as both a food and a medicine for thousands of years, and one of its most fascinating properties is its ability to produce allicin, a compound responsible for its distinctive smell and many health benefits. Allicin is not present in intact garlic; it forms only when garlic is crushed or chopped, as a defense mechanism against pests and microbes.
Allicin is known for its antimicrobial, antifungal, and even antiviral properties, which is why garlic is sometimes called “nature’s antibiotic”! Nice to know, isn’t it?
Either way, your garlic deserves a nice storage spot in your kitchen. And who doesn’t fall in love with these droll garlic jars?
