How to Make Garlic More Digestible: 6 Tips and Tricks for Easy Enjoyment

Garlic is a beloved kitchen staple, adding rich flavor to countless dishes around the world. But, as much as it enhances our meals, it can sometimes come with a hefty price: digestive discomfort. The good news? There are several ways to make garlic more digestible, allowing you to enjoy all its benefits without the aftermath. Let's dive into these simple secrets that might just change your relationship with this aromatic bulb forever.

1. Eat it Raw!

Eating raw garlic is one of the best ways to unlock its digestive benefits. Why? Because raw garlic contains natural enzymes that can aid digestion, but these enzymes get destroyed during cooking. Though raw garlic may be a bit bold for some tastes, it's a healthy and flavorful option for adding garlic's benefits to your meals—just be sure to use it in moderation, as its strong flavor can be overpowering.

2. Pair with Herbs for Better Digestion and Fresher Breath

Another way to make garlic easier on the stomach is to pair it with fresh, aromatic herbs. Think oregano, ginger, rosemary, basil, mint, or parsley—these herbs not only enhance garlic’s flavor but also bring their own digestive powers to the table. This combination helps neutralize any potential bad breath caused by garlic, making it more palatable for both you and your dinner guests.

3. Toss the Core

Garlic’s digestive impact is often worsened by the core, that small, green sprout at the center of each clove. This part is more bitter and can lead to stomach discomfort and bad breath. By simply removing the core before cooking, you reduce both the intensity of its flavor and its digestive burden. A small step for better digestion, a giant leap for garlic lovers everywhere.

4. Choose Fresh Garlic

Garlic’s age matters more than you might think. Fresh garlic is easier to digest than older, yellowed cloves. Fresh cloves retain their natural enzymes, while aged garlic can be tougher on the stomach. Always check for firm, compact cloves, and avoid garlic that has sprouted or become soft, as it might not be as gentle on your digestive system.

5. Avoid Frying or Browning Garlic

When it comes to cooking garlic, the method matters. Frying or browning garlic makes it much harder to digest. If you’re preparing a sauté, consider adding garlic later in the cooking process, after the other ingredients have already begun to cook. This way, you can still enjoy its flavor without the heavy aftermath. Low and slow is the way to go, especially when aiming for a lighter, more digestible garlic experience.

6. Mind Your Pairings

While garlic pairs wonderfully with a variety of ingredients, it’s best to avoid combining it with overly fatty foods. Rich, greasy dishes can make the meal even harder to digest, exacerbating any discomfort caused by the garlic. Instead, balance it with lighter proteins or fresh vegetables to keep your meal digestible and delicious.