Is Garlic from China Safe: How to Identify Bleached Garlic

Americans eat approximately two pounds of garlic per person, annually, much of it imported from China. But before those bulbs reach your kitchen, they undergo farming and processing practices that have sparked a lot of controversy. Let’s explore where most garlic comes from, whether options from across the globe are a safe bet.

Where most garlic is grown

China now produces about 70% of the world’s garlic. Once, much of the garlic in U.S. stores came from California, but Chinese farmers have dominated the market due to:

Lower labor costs
Government subsidies
Large-scale production

And while lower prices may seem like a win for consumers, the question is: what corners are being cut to make garlic so cheap, and can we enjoy it safely?

Is Chinese garlic safe?

Some reports say Chinese garlic is not healthy or safe to eat, due to:

Chemical treatments
Questionable farming methods
Potential contamination

Concerns grew so much that U.S. Senator Rick Scott (from Florida) wrote a letter urging the Department of Commerce to investigate the food safety of Chinese-grown garlic. Here are the major concerns:

1. Bleaching

Garlic imported from China may be bleached with chlorine to make it appear cleaner and whiter. According to Henry Bell of the Australian Garlic Industry Association, this process:

Prevents sprouting
Kills insects
Extends shelf life

However, bleaching can mask natural imperfections, and it leaves behind chemical residues that could be extremely harmful when ingested by consumers.

2. Fumigation with methyl bromide

To further prevent pests, Chinese farmers have historically fumigated garlic with methyl bromide. This is a pesticide so toxic that the United Nations classifies it as 60 times more harmful than chlorine. Large exposure levels can gravely damage humans’ nervous and respiratory systems.As of 2023, reports say China has banned methyl bromide for agricultural use. But while that’s a good sign, some experts warn that farmers could still be using leftover stock of the chemical due to old habits or lack of strict enforcement. So the risk might be ongoing.

3. Questionable growing conditions

Some reports say Chinese garlic is grown using untreated sewage water, which raises concerns about:

Bacteria
Heavy metals
Contamination

However, others argue that the above claims are misunderstandings–or at least, not inherently unsafe. Certain counterarguments state that:

Not all garlic is bleached, and many varieties grown in China are naturally stark white.
Human waste as fertilizer is not unusual; in fact, many countries favor it over animal manure.
Properly treated sewage can be safe and sustainable, reducing the need for synthetic fertilizers–by 17%, globally, according to some research.

Ultimately, whether you choose to eat Chinese garlic is up to you. But it certainly doesn’t hurt to use a bit more discernment when selecting the foods you put in your body.

3 Ways to spot American garlic

Here are some signs to look for when trying to identify American garlic over imported varieties:

1. Roots attached

The Food and Drug Administration (FDA) requires all imported produce to have its roots removed to prevent soil-borne pathogens from entering the U.S. Additionally, removing the roots lowers weight–and therefore shipping costs.For these reasons, Chinese garlic is trimmed and has a smooth, concave bottom. American-grown garlic isn’t subject to these guidelines, so it often retains its roots. Paying attention to this one detail can help you quickly identify U.S.-grown garlic when shopping.

2. Heavier weight

Research suggests that American garlic contains less water and more solid matter than Chinese varieties–about 42% solids compared to 37% in garlic grown in China. This makes American garlic denser and firmer. While it’s not a completely foolproof method of identifying American-grown garlic, try giving garlic a gentle squeeze, making sure it feels firm and solid. At the very least, firmness will indicate freshness and better quality.

3. More flavor and aroma

Some chefs say they can instantly recognize garlic grown in China–even when it’s mixed with other ingredients. That’s because Chinese garlic can have a slightly metallic taste, which may be due to its lower allicin content. Allicin is the compound responsible for garlic’s signature aroma and flavor. Garlic from China contains about 3,500 parts per million (ppm) of allicin, while American garlic has around 4,400 ppm.This means American varieties have a more robust taste–as well as greater health benefits.Garlic is a kitchen staple for many, but not all bulbs are created equal. Due to widespread concerns over food safety, being mindful of where your garlic comes from is more important than ever. By checking for roots, weight, firmness, and a stronger aroma, you can make wiser choices that benefit both your health and local economy.