National Garlic Day is on Monday, April 19, 2027, and it falls on April 19 every year. It celebrates the pungent bulb that flavors cooking around the world, from Italian pasta to Korean kimchi. It’s a good excuse to roast a whole head.
When Is National Garlic Day?
It’s always April 19. It’s an unofficial food day, so you’ll find it marked by cooks, restaurants and grocery stores rather than official events.
Who Started National Garlic Day?
No founder or start year has been documented.
Background: where garlic comes from
Garlic, Allium sativum, is native to central Asia, though it also grows wild in Italy and southern France, Britannica notes. It was prized in ancient and medieval times for its supposed medicinal powers.
A single bulb can hold up to 20 cloves. Garlic is usually grown by planting individual cloves, which each grow into a new bulb.
Why Garlic Gets Its Own Day
Few ingredients show up in so many cuisines. The day celebrates garlic’s flavor and the farmers who grow it.
In the U.S., Gilroy, California, calls itself the “Garlic Capital of the World.” Even so, U.S. buyers have bought more garlic from China than from California in recent years, NPR has reported.
How to Celebrate National Garlic Day
- Roast a whole head: slice off the top, drizzle with olive oil, wrap in foil and bake at 400°F for about 40 minutes.
- Make garlic bread from scratch: mash roasted garlic with soft butter and parsley, then spread on a split loaf.
- Cook aglio e olio: toss spaghetti with olive oil, sliced garlic, chili flakes and parsley.
- Try black garlic: this slow-aged garlic tastes sweet and mellow, almost like balsamic.
- Plant cloves: in most of the U.S., fall planting gives the biggest bulbs the next summer.
- Peel faster: smash cloves with the flat side of a knife and the skins slip off.
Is Homemade Garlic Oil Safe?
Only if you handle it carefully. Oregon State University Extension warns that garlic in oil creates an oxygen-free environment where Clostridium botulinum, the bacteria behind botulism, can grow.
Refrigerate homemade garlic oil and use it within 4 days, or freeze it. Store-bought garlic-in-oil products are acidified to make them safe at room temperature.
Frequently Asked Questions
Why does garlic sometimes turn green or blue?
It’s a harmless chemical reaction, often triggered by acid, like in pickled garlic. The garlic is still safe to eat.
How should I store whole garlic?
In a cool, dry, dark place with good airflow, not the refrigerator. Whole heads keep for weeks; single cloves dry out faster once separated.
Can you freeze garlic?
Yes. Freeze crushed garlic in ice cube trays, or freeze garlic oil in small airtight jars so the smell doesn’t spread.