Garlic

Garlic may be introduced as soon as baby is ready to start solids, which is generally around 6 months old. Many people believe that bland foods are best for babies, but there is no evidence to support this cultural myth. In fact, people around the world introduce alliums like garlic and other flavorful foods early in their solids journey. One study even found that babies nurse longer and ingest more breast milk from mothers who have ingested garlic.

Garlic is native to Central Asia, where it has long been used for a variety of medicinal purposes—from improving respiration to alleviating diarrhea. In cooking, most recipes calling for “garlic” are referring to the aromatic white cloves that make up the bulb. The cloves can be prepared and used in many ways, from raw to roasted to pickled. The stalk of fresh garlic (called the “scape”) is edible, too. The long, curly green stems pop up at greenmarkets at the beginning of the growing season, when farmers cut them in an effort to prevent the plants from growing the scapes instead of plumping the bulb. Scapes are considered to be less assertive and more herbal than the cloves, making them a good alternative when cooking for loved ones who are sensitive to traditional garlic cloves. Garlic scapes also keep for weeks when stored in the fridge.

★Tip: Garlic in its whole, bulb form does not like humidity. To extend your garlic bulb’s life, keep it out of the fridge and store it in a paper bag in a cool, dry area – such as the pantry.

Absolutely. 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. When pinched for time, garlic powder or granulated garlic is a totally appropriate alternative for flavoring foods, and still offers plenty of nutrients.

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. And if you come across black garlic, buy it! Black garlic is aged garlic and contains a number of beneficial antioxidants. In general, regular intake of garlic has a host of benefits, so don’t let its pungent flavor deter you from experimenting – baby’s palate also may thank you.

No. Unless a child manages to get a whole clove of raw garlic off the counter, garlic, including whole roasted garlic cloves, should not pose any unusual risk. That said, in theory an individual can choke on any food. As always, make sure you create a safe eating environment, stay within an arm’s reach of baby during meals, and check out our age-appropriate serving suggestions.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

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 couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.