garlic's

In fact, garlic has no flavour until it's cut or crushed, which releases an enzyme (alliinase) and aprecursor, which have been isolated from one another in the garlic but which on cutting, slicing or crushing react to produce garlic's smell and flavour.

Food for Fort: Super-cheesy scones, cooker hoods and foul-tasting garlic 2010

I prefer modern medicine - garlic's good stuff, but I don't want it there

How About Italian for Dinner 1 Dinosaur 2009

If you are not a garlic lover, you can probably get many of garlic's benefits from a supplement.

Health Fact: Garlic Wards Off Many Health Threats 2008

Chemists say that when garlic is crushed, chopped, or chewed, an enzyme is released that converts one of garlic's key sulfur compounds, called alliin, into allicin.

Health Fact: Garlic Wards Off Many Health Threats 2008

Enteric-coated pills also reduce or eliminate garlic's unsociable odor.

Health Fact: Garlic Wards Off Many Health Threats 2008

When garlic is cut, allicin, a sulfur-based compound, is released -- giving garlic its distinctive smell and believed to be garlic's defense against microbes, fungii and other natural enemies.

Finding the True Power 2007

I asked a garlic grower why not, and he told me that cool temperatures can increase the garlic's tendency to sprout.

The Perdue Chicken Cookbook Mitzi Perdue

This herb's anti-cancer potential is attributed to its sulphur compounds, phytochemicals also responsible for garlic's smell.

The Globe and Mail - Home RSS feed LESLIE BECK 2011

Many studies have revealed garlic's anti-cancer effects, most notably for digestive tract cancers.

The Globe and Mail - Home RSS feed LESLIE BECK 2011

When you smell garlic's lovely burst of perfume, throw in the rice and stir until it takes on a glossy, plumpy sheen.

The Full Feed from HuffingtonPost.com One For The Table 2010