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China Garlic vs California Garlic.....what is the healthiest garlic? I looked into both, read a lot, watched a lot and picked a winner!!

China has fewer regulations than we do in North America when it comes to chemicals, sprays, fertilizers and export. What I read was that China uses methyl bromide which causes respiratory and nervous system damage and is 60X more dangerous than chlorine. The use bleach to whiten their garlic and deal with plant matter. China uses growth inhibitors so the garlic doesn't sprout and human waste is also used as a fertilizer (a controversial topic in itself). China garlic is over stored for long periods of time in cold temperatures affecting the garlic's allicin content Allicin is what gives garlic its flavour and health properties.

California garlic is fresher, firmer, has a higher allicin content giving it a superior flavour. Argentinian is on par with California garlic with a hearty but different flavour and also has a high allicin content. Because they have a different growing season, it extends the availability of fresh garlic.

It is easy to tell them apart. China garlic has no roots and a hollowed out concave bottom whereas the California garlic has roots.

So in my kitchen.....I will use Californian garlic!! It's a winner for me.

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