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A Primer on the Chemistry of Garlic

Garlic, nature's underground pharmacy!
Smelling like garlic is better than having MRSA.

Click here to buy gourmet garlics for fall shipment

the Chemistry of Garlic Table of Contents

[ Click these links to go to items on this page. ]

[ Important Background Information ] - [ Overview of the chemistry of garlic ] - [ Fat-Soluble Compounds ] - [ Water-Soluble Compounds ] - [ Practical Information ]

Important Background Information

Before we get into the physiological effects of garlic, I would like to say that I am not a chemist; neither am I a botanist, biologist nor medical doctor. In fact, I have no qualifications whatsoever but I can read and I do love garlic enough to read everything about it I can. I am merely trying to pass on to you the results of what I have read and otherwise learned in order to help stimulate enough of an interest in you for further study. Don't just take my word for it, Google it yourself and see where your research takes you.

I was immensely fortunate to be able to attend all four Garlic is Life Symposia, hosted by Darrell Merrell from 1999 through 2003, where research scientists from several disciplines came to Oklahoma State University's Tulsa campus from all over to deliver lectures about their research to their peers and attend the lectures of all the other scientists. There have never before or after been any other meetings that brought together so many multi-degreed scientists to discuss their garlic research amongst their peers. These people formed a sort of allium intelligensia and bonded quite well with each other over the 3-4 days of each symposium. The information in this section comes mostly from these lectures and personal conversations with these esteemed and honored scientists who have done the objective studies that have shown the real effects garlic has on health when used in different ways. Four days and nights of talking shop among the most knowledgeable people in the world on garlic and I was one of only a handful of non-scientists lucky enough to be right in the middle of it all and taking notes furiously. They didn't have an agenda, just a willingness to learn as much as they could about this wondrous bulb and pass their knowledge along to their colleagues.
Click here to read all about the Garlic is Life Symposia

Unfortunately, not all studies are as objective as these, sometimes vested financial interests of the pharmaceuticals industry sponsor studies with the apparent intent to show garlic to have no health benefits and thus seek to undermine the confidence of the public in garlic. There was a study done at a famous midwestern clinic a few years ago that purported to show garlic had no health benefits because no changes were measured after consuming the pills. What they did not mention was that the pills they used in the study did not dissolve and therefore the subjects of the study received no garlic. The proper conclusion should have been that the particular pill used did not work because it did not dissolve - a fact well known to other researchers as well. Instead, they drew the conclusion that garlic has no health benefits, in spite of the thousands of other studies which prove otherwise.

There are other recent studies making similar claims. I have been too busy to look into them all but I already know anything that flies into the face of so many thousands of objective studies to suddenly show dramatically different results needs to be looked into more closely and you'll usually find a commercial agenda between the lines. Many thousands of people have died from taking prescription medications, even according to the labels but no one has died from eating garlic - think about it.

I find this sort of pseudoscience to be repugnant. The average American does not have enough information about this and will probably take their word for it rather than try to find out more about it. That's what this webpage and the one on Chemistry of Garlic and Garlic Pills and Oils are all about - to help the public learn the facts so they can make up their minds from a more informed perspective.

If you find disagreement with the contents of this section, please leave us your comments, as we plan to update this section with the latest information as it becomes available to us. We would not knowingly or intentionally misinform anyone. Where possible, we will cite the specific source of our information and urge you read it to help you be better informed.

We realize we are in the middle of a controversial subject area and wish to help you to make intelligent choices based on having the maximum amount of information. We are not trying to practice medicine, give medical advice or anything of the kind. All we're doing here is discussing the effects of garlic used in different ways on the human body and let patient and their doctors decide what they should do, if anything.

Around our place, we just happen to like the flavor of garlic and are overjoyed that information exists to show that it has beneficial effects on our bodies. Our goal is to inform others about the research that indicates these benefits and let researchers defend their own findings.

Real Disclaimer

Since we're not giving any kind of medical advice here, we direct our attention to people of average health who are not allergic to garlic or any of the compounds it breaks down into. If you are allergic to garlic or any of the compounds it breaks down into, don't use it and stay away from it! Everybody should use common sense when dealing with any substance that can alter human health in any way and look out after their own best interest. We are not responsible for anything and you are totally on your own for all things. You are responsible for your own decisions and their results regardless of anything on this website.

Back to Chemistry of Garlic Table of Contents

Overview of the Chemistry of Garlic

It is difficult to come up with comprehensive explanations of dynamic complex situations that change constantly. It is more difficult to make that explanation simple, but I'll try.

To begin with, garlic is a living thing in a constant state of change and is affected by its environment. From the time the growing cloves mature and the leaves die down until each clove sprouts leaves and roots of its own and begins the process of dividing itself into its children it undergoes constant change.

Garlic is said to dehydrate at the rate of around 10% to 15% a month from harvest until sprouting and I wonder whether it uses that water internally to power the processes of growth and sends its roots out seeking more water. From a taste standpoint, the longer garlic ages after harvesting, the hotter and more garlicky it gets when eaten raw. I wonder whether it makes a difference what time of year one processes garlic for its compounds? In other words is the amount of allicin produced the same in the fall as it is six month later in the spring when the garlic tastes hotter or is the fall taste watered down but the amount of allicin produced the same?

If you remove a clove froma bulb of garlic and cut it in half horizontally to produce a cross section, you will find it is all white and solid except for an empty sleeve in the middle containing a slowly growing shoot called an epicotyl. Actually, the white material is mesophyl cells containing an amino acid called alliin.

There are tiny vertical threads, called vascular bundles, growing up the clove parallel to the sheath through these mesophyl cells and these threads contain tubes the plant uses to transport things around in and also some cells containing alliinase, an enzyme that, when cells are broken, reacts with the alliin to produce volatile compounds, which result in allicin, which is the active compound in garlic.

Whenever any damage is done to garlic cloves, the alliin and alliinase mixing causes some sulfenic acid and a little allicin to form and the more cells damaged, the more of the volatile compounds are formed.

The sulfenic acid is very unstable and breaks down at a steady rate into allicin and a lot of other compounds, based on chemical reactions with whatever other compounds it encounters at the site. If there is nothing else present, it combines with itself to form allicin at a steady rate but with production spikes at regular intervals.

According to research by Dr. David Mirelman, crushed raw non-irradiated garlic converts sulfenic acid into allicin steadily for six minutes and fifteen seconds and thewn a surge takes place for thirty seconds and then production drops back to its regular rate for another six minutes and fifteen seconds when there is another spurt.

Once formed the allicin is also unstable and will automatically break down into polysulfides and a few other things. The half life of allicin in air at room temp is 18 hours so it is all converted into breakdown products in a day and a half.

The amount of allicin available peaks in about 90 minutes after which it is no longer feasible to wait any longer for the additional amounts of allicin to be gained by waiting. If the garlic is used right after crushing rather than waiting for the allicin to form, what you have is mostly sulfenic acid and I think that may be where the burn in freshly crushed garlic comes from.

What is done to the crushed garlic determines whether fat-soluble or water-soluble compounds are formed. If it is cooked, fat-soluble compounds form and upon consumption, wind up circulating in the lymphatic system. If it is mixed with water or vinegar or alcohol, water-soluble compounds are formed and water-soluble compounds get around the body in the blood stream. Obviously, it makes a big difference in the kinds of benefits one gets out of it if garlic is prepared in different ways.

Adding crushed raw garlic to water extends its half-life from 18 hours to 30 to 40 days so adding allicin to water can extend its useful life somewhat and greatly extend its antibiotic reach as all of that water becomes strongly antibiotic.

By understanding how the chemistry of garlic works, one can find ways to use it externally to fight illnesses much more effectively than if taken internally so it makes sense that the best approach is to do both.

Back to Chemistry of Garlic Table of Contents

Practical Information About Garlic Chemistry

The Chemistry of garlic is an incomplete science. We are just beginning to appreciate the complexity of chemical reactions that take place inside the cloves themselves and what happens when it is crushed, cooked or otherwise processed in some way. The more we discover about it, the more we find that we don't yet understand and may not within our lifetimes. Even the tiniest clove contains the potential for an almost unlimited number of compounds that can be generated by interacting with it in a number of ways. We will not be using chemical formulae and graphic illustrations of chemical structures as most people don't understand them anyway, but we try to keep our discussion at the lay person's level so that understanding is maximized. It is not our purpose to bedazzle anyone with complicated jargon in order to make ourselves look smart, our goal is to help people better understand what is happening in the simplest way possible.

Garlic is deceptively simple at first glance, basically containing only two compounds separated by cellular walls within the clove. But when you add the fact that garlic is a living thing that complies with its own rules for survival rather than just inert matter, things begin to get complicated. Nothing in nature is truly inert, not even rocks.

If you look deep enough into rocks you will see that there is atomic and molecular activity going on constantly. Atoms continuously lose and gain electrons in their outer shells and when bombarded with heat, light or other radiation, their matter gradually sort of evaporates into the surrounding space or bonds with other materials.  

From the moment a garlic bulb matures and its leaves die down, chemical changes are constant as each clove within the bulb begins the slow cycle to become a multi-cloved bulb itself. In a few months or so, depending on variety, each clove will send up its first little spike of a leaf in search of sunlight and generate roots that reach out and down seeking nutrient-laden water that it can osmose into itself and use the energy within the clove or sunlight to convert into new life. That very action itself would seem to imply some sort of intelligent plan, complete with systematic alternatives, that it follows, apparently knowingly-but that is an entirely different subject that we will not go into. We will attempt to look only at the chemical changes without trying to examine any subtle reasons why garlic does what it does.

If you slice open a clove of garlic, you will see that it is composed of cells separated by cellulose walls. Thanks to research conducted in 1951 by two Swiss chemists, Dr. Arthur Stoll and Dr. Ewald Seebeck, we know these cells contain either a cysteine-based sulfur rich amino acid, called alliin, which is stored in the mesophyll cells that make up most of the clove, or a protein-based enzyme called alliinase, that is stored only in the vascular bundle sheaths that run vertically up through the cloves, which reacts spontaneously with Alliin on contact, hence the need to be kept apart by the cellular walls. The clove had little or no discernible smell until you sliced it allowing these two compounds to mix and form a sulfenic acid which almost spontaneously condenses down to form thiosulphinates, mostly allicin. Among researchers, there are several other complicated chemical names for allicin. It is the allicin that is thus formed by chemical action that has the familiar garlic smell.

When garlic is first sliced, diced, cubed or crushed, the amount of allicin increases with time as the alliin is converted into allicin, releasing pyruvic acid (the stuff that gives onions their pungency) and ammonmia, resulting in the typical garlic aroma. As allicin sets after crushing, it reacts with itself and converts to diallyl disulfide, mostly, with a few other compounds also being formed. The reaction of allicin and itself, or other compounds, continues until there is no more allicin as it will all have been converted into other things.

Allicin is a volatile and short-lived (hours or days) compound, which if left alone, will break down into other compounds, such as diallyl disulphide. In a matter of hours it will further degrade into an oily witches brew of bisulphides, trisulphides such as allyl methyl trisulphide and vinyldithiins and polysulphides and many others. Allicin is a powerful natural antibiotic (about one-fiftieth as powerful as penicilin and one-tenth as powerful as tetracycline) that will kill many kinds of bacteria (including bacillus, escherischia (E. Coli), mycobacterium, pseudomonas, staphylococcus, including MRSA and streptococcus) and other microscopic life forms and will kill or repel small insects and parasites. It also has anti-fungal and anti-viral properties. Allicin exists only in raw garlic and cooking causes it to rapidly decay into other compounds which are less antibiotic in nature, but which result in many of garlics beneficial effects. Allicin itself breaks down very rapidly in the body as saliva and stomach acids turn it into various sulfides.

Raw garlic contains a few lipids (one or two tenths of a percent). Oil is not formed until garlic is crushed and steam distilled and then degrades down into the oily mix of sulfurous compounds, described above. The more time that elapses after crushing, the more complex the compounds become and the less sulfurous they smell. The simpler sulfur compounds have the most smell and the most anti-bacterial action. The polysulphides which are among the last breakdown products of allicin have the least taste and smell and the least immediate antibiotic effects, but are responsible for many of garlics other physiological effects. It is the allicin which is garlic's natural protection from pests and diseases and when we eat the fresh garlic it protects us also. Then it breaks down into other compounds which are helpful in different ways. Garlic just keeps on going and going and going.

Cooked garlic and garlic oil capsules will have broken down almost all the way and that makes a difference to us as they have different effects on the human body and its ailments. As doctor Wargovich at Houston's M.D. Anderson Hospital once put it, "If it doesn't stink, it doesn't work". There is no way to avoid the aroma of garlic about oneself if one wants it to work. As we say around our place, Garlic breath is better than no breath. Get used to it and educate your friends who find the smell of garlic offensive. Garlic breath is better than bad health. Even the so-called deodorized garlic pills or capsules, if they are any good, will cause a garlic smell to exude from your pores and breath as the garlic works its way through your circulatory system, lymphatic system and lungs, even if there is no garlic residual in your mouth and throat. You might as well develop a good sense of humor about it and if you lose a superficial friend or two, consider it their loss, not yours. If they are more concerned about your aroma than being alive and healthy, are they really the kinds of friends you want anyway?

In their wonderfully informative book, "Garlic", Nature's Original Remedy - published by Healing Arts Press of Rochester, Vermont, Stephen Fulder and John Blackwood point out that the Swiss researchers Stoll and Seebeck found wide variation in the sulfur content of garlic bulbs they obtained from 12 different parts of Europe. The samples varied from 500 mg/kg of sulfur to as much as 3720 mg/kg. It seems that the more sulfur in a bulb, the greater is its potential to produce allicin. Monsignor David Greenstock , head of Biology at St. Albans College, Valladolid, Spain found similar differences in bulbs grown in different parts of Spain and noted that those grown organically had a higher level of sulfur. However, the book doesn't say whether all test garlics were of the same variety or anything about soil types and climate, so it would be interesting to see some more work done in this area. Inquiring minds want to know for sure.

Also in their book, Fulder and Blackwood say that an average clove of garlic weighs between three and six grams and contains an average of 1 gram of carbohydrates (90% of which is in a starchy form called sinistrin), 0.2 gram of protein, 0.05 gram of fiber, 0.01 gram of fat and vitamins A, B1, B2, B3 and C. The Vitamin B1 (thiamin) is combined with the allicin and called allithiamine and is easily absorbed into the intestine. Garlic is said to contain about ten different kinds of natural sugars which make up about a fourth of its substances; they include fructose, glucose, inulin and arabinose - it makes one wonder how garlic can reduce blood sugar as tests have shown that it does. They further say that garlic is richer than any other food in adenosine, a nucleic acid which is a building block of DNA and RNA. Garlic also contains relatively low levels of the trace minerals copper, iron, zinc, tin, calcium, manganese, aluminum, germanium and selenium, although they may vary with soil conditions where the garlic was grown.

These trace minerals are an important part of garlic's health benefits as research shows that deficiencies or imbalances of them can lead to or contribute to hundreds of health problems. Mineral deficiencies are said to cause or contribute to everything from age spots and osteoporosis to arthritis and muscular dystrophy. How many trace minerals, and in what amounts garlic contains them, is a direct function of their presence in the soil in which garlic is grown. Organic and biodynamic growers regularly test their soil for trace minerals and replenish those with low values. Garlic grown with artificial fertilizers in depleted soils will contain smaller amounts of them than garlic grown organically in soils that have had trace minerals replenished by conscientious growers. If trace minerals are not present in the soil, garlic cannot contain them. The content of every plant on this planet is a direct function of what is in the soil in which it is grown and the water and air it is supplied.

The level of selenium in garlic is at least 9 parts per million and is said to be higher than in almost any other plant. Selenium is also found in seafood and liver. A December 1996 issue of the Journal of the American Medical Association reports that researchers at the University of Arizona found that patients who received a daily dose of selenium had 63% fewer cases of prostate cancer, 58% fewer cases of rectal cancer and 45% fewer cases of lung cancer compared to a group that received placebos. There were also 50% fewer cancer deaths than in the placebo group. But the researchers cautioned that the study needs to be replicated as the initial intent of the study was to measure whether selenium would help prevent skin cancer - and it did not.

Among the transient compounds formed when allicin breaks down into oil are dimethyl disulfide - which gives cabbage its taste, propenyl disulfide - which gives onions their smell, and propenyl sulphenic acid - which is the substance in onions that causes tears to flow when you slice or peel them. These compounds occur in much smaller quantities in the breakdown of allicin than they do in the other vegetables mentioned but they give you some idea of the kinds of compounds that can form just from crushing a clove of garlic. Please bear in mind that these compounds, too, are temporary and through chemical reactions with food substances, saliva and digestive juices, rapidly turn into other compounds.

Just which compounds are formed, and under what circumstances, is difficult to say with certainty due to the volatility of allicin and the variability of the compounds it is mixed with to cause the chemical reactions that result in new substances being formed. For example if you combine freshly crushed garlic with pure distilled water, the allicin reacts with the h2o in water to produce new things. However; tap water is not just h2o, it also contains chlorine, fluoride, and traces of runoff agricultural chemicals that flowed into the lake or river from which the water was drawn before these chemicals were added as well as the waste products from the aquatic life forms that lived in the source water. When allicin combines with this soup, you can see the potential for a whole host of additional new compounds to form. Likewise, when allicin combines with butter it forms different compounds than when it combines with olive oil or milk or pasta or potatoes or whatever foods it is used with. Applying heat sufficient to convert the allicin into its breakdown compounds opens up a whole new set of possibilities.

Back to Chemistry of Garlic Table of Contents

The Fat-Soluble Garlic Compounds and What they Do

There are a few compounds of special interest, mostly Diallyl disulfide (DADS) and Diallyl trisulfide (DATS), both fat-soluble, which have been shown to have anti-cancer activity. There are many studies showing these compounds are involved in most of garlics' benefits.

When you crush normal garlic (not irradiated) and wait 15 minutes and lightly sauté the crushed garlic in a little oil or other similar oil, the oil becomes laden with polysulfides, mostly Diallyl Trisulfide (DATS) and Diallyl Disulfide (DADS) with the more volatile DATS eventually breaking down into DADS. Consuming the oil will put these polysulfides into the stomach, out the pylorus and into the duodenum where they will be absorbed into the lymphatic system. They will make their way around the body for a few hours and then what's left after the lymphatic system breaks it down and uses it is dumped into the Vena Cava where it makes its way around the lungs and liver and eventually excreted through the kidneys. Lymphocytes in the lymphatic system attack the DADS and break it down into its chemical components and the disulfide is used to make antibodies as antibodies are held together by a disulfide chemical bond, thus strengthening the immune system. It probably enhances the immune system in other ways as well. Since DATS has antibiotic properties as well as anti-tumor properties, per a Penn State study, it probably helps to cleanse the lymphatic system of any harmful bacteria but I do not know of any in vivo human studies to confirm it. The pharmaceuticals industry does not presently fund any legitimate scientific garlic research.

After I attended so many lectures at the Garlic is Life Symposia, I realized that there was a lot of mis-information going around about garlic and I sought to correct some of it by discussing some of the latest findings of recent studies by qualified researchers.

Of great importance is understanding how different ways of preparing garlic result in different compounds and that the fat-soluble ones go into the lymphatic system where they fight cancer and the water-soluble ones go into the vascular system where they inhibit platelet aggregation, regulate blood sugar, cholesterol levels and pressure.

A good way to maximize the amounts of Diallyl Disulfide (DADS) and Diallyl trisulfide (DATS) is to roast the chopped garlic in an oven or microwave it as the heat converts the allicin mostly into DATS and DADS as well as a few other things. Boiling them in water in a covered dish for 20 minutes does the same thing, but you lose a little through steam - you lose a lot if the pan is uncovered. Surprisingly, much of the DADS and DATS are retained by boiling the chopped, ripened garlic in milk. The boiled milk also retains some DADS and DATS in the milk solids, presumedly they would go into the lymphatic system since they are fat-soluble.

Complicating the picture are the conflicting findings of research teams funded by different organizations and not surprisingly, their findings always seem to favor their company's products. Still, we try to sift through things and present as balanced a report as we can. We try to find ways the average person can maximize the benefits of garlic.

There's more to come, please be patient with me while I learn. I'm trying to upgrade this page to reflect the state of the art knowledge of garlic chemistry.

Back to Chemistry of Garlic Table of Contents

The Water-Soluble Garlic Compounds and What They Do

There's some interest in S-allyl cysteine and S-allylmercaptocysteine, both water-soluble compounds that are contained in Kyolic brand aged garlic extract that also have shown some antitumor activity as well. Numerous studies sponsored by Kyolic in hospitals have shown beneficial effects in other areas as well, such as lower cholesterol and blood pressure, etc. Other researchers point out that in order to demonstrate even minimal results, very large amounts (way above normal daily usage amounts,) must be used and that the sulfides (DADS and DATS) produce results at normal consumption levels.

There are some practical ways you can increase the amounts of these chemicals in the garlic you use. Pickling garlic (whole, sliced, cubed or crushed) in vinegar causes S-allyl cysteine to form and the longer you store it, the more is formed up until about 5 years. By then, it's pretty potent and so's the vinegar it's in as they both show the same level of S-allyl cysteine (SAC) after about 60 days. I'm not sure whether it has to be refrigerated or not, but I refrigerate mine, just to be safe. You might want to make a big batch, because pickled garlic is so good it is hard to keep it very long and it just gets better and increases its SAC with age. What a great way to take medicine - pickled garlic.

Pickled garlic has water- soluble compounds that seem to perfectly augment the benefits provided by the fat-soluble compounds that come from raw and cooked garlic. With pickled garlic, more of these compounds are made, the longer the garlic remains in the vinegar. For more information about pickled garlic, click here: http://www.gourmetgarlicgardens.com/pickle.htm for more information on the health benefits of pickled garlic, click here

Complicating the picture are the conflicting findings of research teams funded by different organizations and not surprisingly, their findings always seem to favor their company's products. Still, we try to sift through things and present as balanced a report as we can. We try to find ways the average person can maximize the benefits of garlic.

There's more to come, please be patient with me while I learn. I'm trying to upgrade this page to reflect the state of the art knowledge of garlic chemistry.

Back to Chemistry of Garlic Table of Contents

If you would like more information about this aspect of garlic, please follow our links and join the Garlic Seed Foundation. There's more information available from them than I could possibly type into a website.

Click here to read the Penn State report on SAC and DATS.

My sincere appreciation and thanks go to Larry Lawson, Ph. D., co-editor (along with Heinrich P. Koch, Ph. D.) of Garlic, The Science and Therapeutic Application of Allium Sativum L. and Related Species, The best and most complete technical treatise I have every seen on garlic. For those who truly want to understand the complex chemistry of garlic, this is the best source of accurate information available - I have borrowed substantially from his book and highly recommend it.

Stylized caricature of a garlic plant.

- The information below is from gourmetgarlicgardens.com -
Please read.

Caricature of a garlic bulb.

How Our Garlics are Grown

All the garlic for sale in our online farmers market was grown without the use of petrochemical pesticides, herbicides, or fertilizers; only natural and non-toxic fertilizers and pest control methods are used.

Some of our growers are Certified Organic and some are Certified Naturally Grown, which we regard as equal to Certified Organic in every meaningful way but without all the bureaucratic entanglements. All our farmers market growers grow organically and some are Certified Organic but not all want to be certified Organic because of the paperwork and reporting requirements and are among the best available sources of sustainable/ organic Garlic and they become Certified Naturally Grown, where the regulation comes from their fellow members rather than a federal bureacracy.

We do not allow growers who use synthetic petroleum-based fertilizers, pesticides, fungicides or herbicides to participate in our farmers market.

All garlic in our farmers market is grown in North America, no others allowed.
This farmers market is strictly for small-scale North American market gardeners/growers who live and grow sustainably.

Caricature of a garlic bulb.

Stylized caricature of a garlic plant.

We will be adding and deleting and changing the status of varieties often as our growers sell out of some and add more varieties so check back regularly to see what we currently list as available.
If you don't see what you want, check back again, we may have it later - we receive news about what's available from our growers continually. Or, E-Mail bob@web-access.net

Stylized caricature of a garlic plant.

Welcome to our Online Catalog.
Five ways to buy from the growers in our Farmers Market:

1. - If you know the name of the garlic you want to buy,
click here look it up in an alphabetical listing and click on the name of the one you want.
2. - If you don't know the name of the garlic you want to buy,
click here look it up in a list sorted by mild, medium and hot/strong
and click on the name of one that sounds good to you.
3. - If you just want a sampler assortment
click here buy a sampler assortment of several varieties.
and click on the name of one that sounds good to you.
4. - Click here to go to our farmers market and click on the picture
of a grower you feel good about and buy from them.
5.- Call Bob at (325) 348-3049

Order now for fall shipment.

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- Garlic Books, Etc. -

Stylized caricature of a garlic plant.
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New - The Complete Book of Garlic is the best, most comprehensive book yet about garlic.

Book cover

The Complete Book of Garlic
by Ted Jordan Meredith

Stylized caricature of a garlic plant.

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The Classic Commercial Garlic Growers Guide

Ron's book cover

Growing Great Garlic
by Ron Engeland

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A Miscellany of Garlic

is the newest book about garlic and it is well-written and reads easy as the author has a warm friendly writing style that makes it fun to read.

Book cover

A Miscellany of Garlic

by Trina Clickner

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If you don't see what you want, E-Mail bob@web-access.net

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Basic Ordering Information

On any page of this website where the lists of garlic cultivars are displayed you can click on the name of any garlic and get a picture and/or a detailed description of that variety and some buttons you can click on to buy direct from different growers. Just decide how many pounds of which varieties you want from each grower and use your credit card to buy on line.

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We make no guarantees or warranties of any kind whatsoever, expressed or implied, with respect to our garlic or the garlic sold by any growers who sell their garlic through our website. We do not guarantee or warrant the fitness, suitability or usability of our garlic for any particular purpose. We state only that the varieties we and the growers who sell through our website ship are to the best of our knowledge, the varieties we say they are. Any and all liability from all causes is limited to a refund of a customer's payment for the garlic in question.

We and the growers who sell through our website take great care to grow, harvest, cure and store our garlic properly and we will not knowingly ship garlic that is damaged, defective or diseased in any way we can see, feel or smell. We pack the garlic so as to minimize any probability of damage in shipment. If; however, you receive garlic that goes bad within 30 days, please call or e-mail the grower immediately stating the problem and return the defective garlic to the grower via Priority US Mail and the grower will either replace it at no additional charge, or refund your money for the defective garlic. It is our desire to provide our customers with the best garlic we can produce and enhance our reputation for excellence - but we cannot be held responsible for what happens after the garlic leaves our care.

All products are for sale to United States addresses only. We are not familiar with import-export laws and do not wish to engage in foreign trade at this time.

More TO COME...

Garlic Books, Garlic Accessories and Gardening Tools, Etc.

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Pic of wildflowers around our ranch.

- Pictures of our Fabulous spring wildflowers some years. -

Stylized caricature of a garlic plant.

Bob Phillips' Texas Country Reporter did a story on me and the garlic for their long running TV program -
click here to see the 6:28 video on youtube:

Stylized caricature of a garlic plant.

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Picture of the Garlicmeister playing his Indian flute.

Bob Anderson
Garlicmeister, a self-inflicted title for amusement only.
Photo courtesy of Bill Yeates.

Caricature of a garlic bulb.

If you would like to communicate with us, please send email to:

Gourmet Garlic Gardens,
12300 FM 1176
Bangs, TX 76823 -
(325) 348 - 3049

[ Navigation Menu - Click these links to go to other pages on our website. ]
[ Home ] [ Garlic Overview ] [ 70 Varieties ] [ Growing Garlic ] [ Cooking Garlic ] [ Preserve Garlic ] [ Garlic Pills, Etc. ] [ Health Benefits ] [ Garlic Chemistry ] [ FAQs ] [ About Us ] [ How to Order ]
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