Garlic

Garlic can be offered once your baby is about 6 months old and ready for solids. There is no evidence that bland food is best for babies. In many parts of the world, babies meet flavorful foods like garlic early. One study found that babies of garlic-eating mothers nursed longer and took more milk.

Garlic comes from Central Asia. People have long used it to help with breathing problems and diarrhea, among other things. The garlic in recipes is mostly the fragrant white cloves of the bulb. Cloves are used raw, roasted or pickled.

It contains vitamins B6 and C, calcium, copper, manganese, phosphorus and selenium. It also carries sulfur-based plant compounds such as allicin. Its natural prebiotic content feeds gut bacteria.

Grate garlic, use it as powder, or roast it until soft. Garlic powder and granulated garlic are also fine in baby food. You can share sauces such as chimichurri, pesto or salsa verde.

Cooked garlic carries low risk when prepared for your baby's age. Raw garlic chunks stay a choking risk even after 12 months.

If you serve it raw, mince it finely or grate it. Stay beside your baby during the meal.

Garlic is not a common allergen. Allergy to it is rare, but when it happens it tends to be severe. Sensitivity to other plants in the lily family could mean a reaction to garlic. Some allergens in this family are heat-sensitive, so well-cooked garlic may be tolerated by someone who reacts to raw.

People with pollen food allergy syndrome, especially with grass and mugwort pollen sensitivity, may also react. It usually leads to a short spell of burning or itching in the mouth. A dangerous reaction is not expected. Touching raw garlic with bare skin has been linked to hand eczema.

Start with a small amount the first time. If there is no reaction, raise it slowly.