Variety Pack Page
Here’s where you can find everything you want to know about variety packs from Plum Creek Garlic.
Variety descriptions, storage tips, recipes, taste tests and more
allicin is only produced when the garlic is cut or munched. Two chemicals combine to produce the allicin. Here’s the critical piece — one of those chemicals (alliinase) is heat sensitive and is destroyed unless you wait around 15 minutes after cutting the garlic. For maximum health benefits, cut your garlic and wait 15 minutes before throwing it in anything on the stove. Or just eat it raw! And then you are healthier because no one comes near you spreading their germs 🙂