Garlic (Allium sativum) is widely known for its culinary and medicinal properties, but its outer skin, often discarded, contains various beneficial components. Garlic skin, often overlooked in culinary applications, possesses a variety of nutritional benefits and health-promoting properties. Its antioxidant and anti-inflammatory components, along with potential contributions to gut health and immune support, make it a valuable addition to meals when used creatively. As people’s awareness of food waste and sustainability increases, finding ways to incorporate garlic skin into diets not only enhances health but also promotes more responsible consumption practices.

While research on garlic skin is limited compared to the bulb itself, several potential benefits can be highlighted:

1.  Garlic skin is rich in polyphenolic compounds, which are known for their antioxidant properties. These compounds help combat oxidative stress, reducing the risk of chronic diseases.
2. Garlic skin contains trace amounts of certain vitamins and minerals, including vitamin C, calcium, and phosphorus.
3. The antioxidants found in garlic skin help neutralize free radicals in the body, which reduces oxidative stress and may lower the risk of chronic diseases such as heart disease, cancer, and neurodegenerative conditions.
4. The anti-inflammatory compounds in garlic skin may help reduce inflammation in the body, which is a contributing factor in many diseases, including arthritis and cardiovascular conditions.
5. The active compounds in garlic skin can help support immune system function, potentially increasing resistance to infections and diseases.
6. Garlic peels can be used in the infusion of oils, imparting garlic essence without using the bulbs directly.
7. Dried garlic skin can be used to make herbal teas, providing a unique flavor along with potential health benefits.

While generally safe, individuals with allergies to garlic or those taking certain medications (like anticoagulants) should consult with healthcare professionals before significantly increasing their intake of garlic or its derivatives.