Full of potassium and a good source of vitamin C, B6 and phosphorus garlic is a wonderful ingredient. Potassium is needed to maintain a good balance in body fluids and make sure all the nerves and muscles are staying strong and healthy. Vitamin C helps to heal wounds, keep the immune system healthy, and is needed for normal growth and development and for helping the body to absorb iron. Vitamin B6 helps the body release and store energy from food and is important for maintaining a healthy immune and nervous system. Phosphorus is important for healthy muscles and bones.

When to give to your baby +6 months
Garlic is great to add to your little ones dishes from early on in the journey. We recommend to introduce it from around 7 months once first tastes have been accepted, however every baby is different so follow your instinct or consult your health visitor if you are not sure. Garlic is best added to other dishes rather than on its own as its quite strong. It’s a wonderful way to culture and expand their little palate from an early age and introduce them to real flavours from the beginning.

The perfect garlic
Wherever possible we like to use organic garlic, which means that they have not been sprayed or treated with any nasties. We understand that this isn't always possible, so buy the best available to you at the time. Garlic should always be firm to the touch If garlic is soft and even have green sprouting out of the top, it is a good sign that the garlic isn't fresh and can often have a stronger flavour like this. It is best practice to store garlic in a cool and dry place and at the first sign of green sprouts to discard and start again fresh.

Best way to cook them for your baby
Garlic is a great way to add real flavour from early on in the journey. Try adding a small amount to some oil to infuse before adding some steamed or roasted vegetables, then puree or fork for more texture depending what stage of the journey you are at!

What goes well with garlic
Brown rice, sweet potatoes, quinoa, tomato, fennel, parsnip, lentils, broccoli


Tom RedwoodComment