Too Much Garlic? Not a Thing. Here’s Why.

Garlic isn’t just tasty — it’s ancient. We’re talking Babylonians, Egyptians, Romans, and Chinese emperors all getting a whiff of that good stuff thousands of years ago. They didn’t have air fryers, but they did know garlic slapped. Whether it was warding off bad spirits, seasoning a lamb stew, or pretending to be medicine (which… kind of worked), garlic has been doing the rounds in kitchens and cures from Rome to rural China. And let’s be honest, if something’s been used for that long and still ends up on your plate today, it’s clearly doing something right.

Garlic doesn’t ask for much, but it gives everything. It’s the backbone of flavour in kitchens around the world, the first thing to hit the pan, and often the last thing you taste in a dish that makes you go “mm, that’s good.” Whether you're roasting a chicken, jazzing up toasties, or building a small plate that needs a punch — garlic is your friend.

Here’s why you should stop holding back and start using way more of it.

1. It Makes Everything Taste Better

Okay, this feels like a bit of a cop out answer. However garlic brings instant depth, warmth, and savoury power to nearly any dish — meat, veg, sauces, dressings, you name it. A little transforms, a lot elevates. And roasted? If raw garlic is a punch in the face, roasted garlic is a warm hug from someone who smells incredible.

Roasting transforms garlic from fiery and sharp into mellow, rich, buttery gold. It becomes sweet, soft, and spreadable — like nature’s umami jam. All that bite? Gone. Replaced with deep caramelised flavour that makes your kitchen smell like something special is happening (because it is).

Why not have a look at our recipe for roasted garlic butter: Roasted Garlic Butter | Fully Cooked

2. It’s Genuinely Good for You

Garlic isn’t just good — it’s clinically impressive. It contains compounds like allicin, which form when garlic is crushed or chopped. These compounds have been shown to have strong antioxidant properties, helping to combat oxidative stress in the body — the kind that contributes to ageing, inflammation, and chronic illness. Antioxidants from garlic can help your cells stay sharp, your skin age slower, and your body recover better, especially when you’re loading up on hearty, home-cooked meals.

Where garlic really flexes, though, is in the heart health department. Studies have linked regular garlic consumption to lower blood pressure, reduced LDL (bad) cholesterol, and better overall cardiovascular function. It helps relax blood vessels, improve circulation, and reduce arterial stiffness — all from a clove you probably already love. Some research even suggests it can help reduce plaque buildup in arteries, making garlic nature’s tiny, edible cardiologist.

And it doesn’t stop at your heart. Garlic’s anti-inflammatory and immune-boosting properties are believed to support bone health, particularly in women. Some studies suggest it helps increase estrogen levels, potentially reducing the risk of osteoporosis. It’s also been linked to improved gut health by supporting healthy bacteria and helping to fight off harmful microbes. In short? Garlic’s not just flavour — it’s function. It’s cheap, powerful, and probably already in your kitchen. Why wouldn’t you eat more of it?

3. It’s the Secret to Restaurant-Level Flavour

Garlic is the unsung hero behind that deep, extra-savoury taste you get in your favourite restaurant dishes. By adding a generous amount of garlic — often double or triple what you'd naturally reach for — chefs unlock layers of umami and aroma that elevate any dish from “meh” to mouth-watering. When garlic meets heat, it transforms, releasing compounds that add richness and depth, creating the unmistakable “something special” vibe in sauces, sautés, or roasts. In short, garlic is flavour’s secret weapon, turning ordinary meals into chef-worthy feasts.

As Tom Kerridge, one of the UK’s most celebrated chefs, once implied about simple, flavour-first cooking:

“If your version of pub food is microwaving a pie and some baked beans, then yeah, it's really complicated cooking. But if it's just about getting the best out of simple ingredients, then it's not.” 

That’s exactly where garlic shines, it’s a humble ingredient that packs a punch. It shows up in restaurant kitchens because it works: it brings out the best in every component, ties dishes together, and delivers that hit of bold, comforting flavour diners crave. Want food that tastes like it's come straight from a top kitchen? The chef’s cheat? More garlic.

So, if you’ve ever wondered what’s missing from your cooking, chances are it’s just one more clove of garlic. Cheap, powerful, and packed with flavour (and a few surprising health perks), garlic deserves more space in your kitchen, and on your plate. Go on, throw in an extra clove. Your food (and probably your guests) will thank you.

Peace and Love

Remy x