Why is it important to eat raw garlic?

The best way to eat garlic

How to eat garlic?

Garlic can be eaten raw o cooked. When we cooked it together with other ingredients we are mainly using it as a spice, to flavour food. Used in this way, it appears in various dishes, such as soups, stews, omelets, etc.

Garlic combines well with most foods, such as meats, vegetables, fish, etc.

However, if what we want is to take advantage of its medicinal properties, it is necessary to eat raw garlic and crush it well before eating it .

*Related information: How to cook garlic

Why is it important to eat raw garlic?

Garlig should be eaten raw because it is the best way to take profit of most of its medicinal properties.

Garlic contains allicin and ajoene, medicinal principles that are only found in very crushed raw garlic.

These components have properties to reduce cholesterol, diminish blood pressure and improve circulation

It is also diuretic, expectorant, antiseptic and anti-inflammatory.

ajoaceite in a mortar“Ajoaceite” or “Alioli” in a mortar. Ajoaceite sauce is a raw sauce made with raw crushed garlic and olive oil. It is one of the best Mediterranean recipes to take profit of garlic medicinal properties. This sauce is very used in Mediterranean diet to accompany vegetable dishes, rice, fish, meat, or just to spread on some bread.

Garlic recipe list

Ajoaceite or alioli sauce

Garlic soup


Fried cabbage with garlic

Ingredients for four people:


  • Cut the cabbage into small bits.
  • Clean it well
  • Place a pan of water to boil.
  • Bring to the boil, place the cabbage.
  • When boiled, drained it well with your hands.
  • Peel the garlic and cut into thin slices.
  • Place a frying pan with olive oil.
  • Brown the garlic and add the drained cabbage with a little salt. Stir constantly until golden brown.
  • Remove from the heat and let it cool slightly.

Method of serving

Serve it hot as a starter.

punto rojoMore information on garlic.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

10 December, 2023

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This material is for informational purposes only. In case of doubt, consult the doctor.
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