Garlic

No. Cooked garlic presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve garlic in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergic reactions to garlic are rare, but not unheard of and, notably, when they have occurred, they have tended to be severe. People who are sensitive to onions or other members of the lily family may also be sensitive to garlic. Of note, some allergens in foods in this family are sensitive to heat, meaning that well-cooked garlic might be well-tolerated in an individual who is sensitive to raw garlic. Individuals with Oral Allergy Syndrome (also called pollen fruit syndrome), and in particular, those with sensitivities to grass pollen and mugwort pollen (a weed) may also be sensitive to garlic. Oral Allergy Syndrome typically results in short-lived itching or burning in the mouth and is unlikely to result in a dangerous reaction. Skin contact with raw garlic has been associated with the development of hand eczema.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Garlic is rich in nutrients that are critical for babies at this stage in their development, notably vitamins B6, C, and calcium, as well as copper, manganese, phosphorus, and selenium. What’s more is that garlic varieties abound with phytonutrients like sulfur-based compounds including allicin, ajoene, alliin, and many more. Collectively, these nutrients offer anti-inflammatory, antioxidant, antimicrobial, and anticancer effects; plus, garlic may promote healthy cholesterol levels and heart health, as determined in plenty of studies. Garlic – both raw and cooked – also is particularly beneficial for the gut due to its natural prebiotic content – in other words, fuel for beneficial gut bacteria. Garlic powder or granulated garlic are fine to use in foods to share with baby and offer plenty of nutrients as well. Black garlic is aged garlic and contains a number of beneficial antioxidants.

When it comes to first offering garlic to baby, consider starting slow and small. Sometimes too much of a prebiotic-rich food all at once can lead to gassiness and discomfort.

★Tip: Peeled or chopped garlic preserved in oil is a handy cooking time saver but can be a source of foodborne illness – namely botulism – if prepared and stored improperly. Botulism is a type of food poisoning, for which infants are at higher risk. To minimize risk of botulism, follow safe canning practices, refrigerate after opening, and use within 3-4 days. For more on how to store garlic safely, check out our FAQs here.

It’s flexible. Generally speaking, bring baby to the table at least once per day between 6 and 7 months of age, twice per day between 8 and 9 months of age, and 3 times per day starting at around 10 months of age. See our sample feeding schedules for details.

None! Put solid food directly on baby’s tray, plate, or bowl, then let baby explore with their hands. If you like, keep a baby spoon or fork nearby to help familiarize the child with utensils, but the skills to use them are not expected until early toddlerhood.