Black garlic

Garlic, black garlic included, can be served around 6 months, once baby is ready for solids.

Black garlic starts as ordinary fresh garlic that is aged by fermentation. The result is soft, sweet and much milder than raw garlic. Raw cloves are kept at low temperature in a humidity-controlled space for a long time. The process destroys the enzymes that give raw garlic its sharpness and starts the Maillard reaction. That is the same chemistry that gives seared burgers and fried onions their deep flavor. It is a common ingredient in Asian cooking.

Nutrition

Garlic contains calcium, copper, manganese, phosphorus, selenium and vitamins B6 and C. Copper helps with iron absorption. Next to raw garlic, black garlic has more fiber and iron and less vitamin C. Fermentation is said to raise nutrient absorption and antioxidant content.

The onion family

Garlic originates from Central Asia. It belongs to the allium family with onion, leek and shallot. Many people think bland food is best for babies. No evidence supports that. People around the world give babies flavorful foods such as garlic.

An unopened pack of black garlic can sit at room temperature. Once opened, keep it in the refrigerator, where it lasts about a month.

Avoid garlic preparations stored in oil. Improperly stored garlic can raise the risk of botulism. Fresh garlic kept in oil is the bigger risk. Black garlic stored in oil can cause illness too. Follow the storage directions and expiry date on the pack.

Black garlic is not counted as a common choking hazard. Cloves can be a risk, though, when they are not prepared to suit the child's age. It is stickier than raw garlic. Mince or mash it before mixing into food.

Garlic allergy is rare. Some people do react to foods of the allium family, though. If allergies run in your family or you suspect your baby is allergic to onion, see an allergist before offering garlic.