Can you eat garlic leaves? (+3 health benefits)
By
Dr Andrei da Silva Alexandre (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.
Dr Andrei da Silva Alexandre’s Highlights:
- Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
- PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
- Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
- Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil
Professional Experience:
Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.
During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.
In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.
Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.
- 2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
- 2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
- 2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil
The main publications of Dr. Anny Manrich are:
Articles
Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.
Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.
Book
Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .
Conference Papers
Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.
Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.
You can view some of Dr Andrei’s work below and links to her professional profile.
Linkedin: https://www.linkedin.com/in/andrei-alexandre/
Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre
Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR
Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you eat garlic leaves?”. We will also discuss what are the benefits and risks of eating garlic leaves, how you can safely eat them, and when garlic leaves are not safe to consume.
Can you eat garlic leaves?
Yes, you can eat garlic leaves. You can eat garlic leaves in the same way you use other bulbous vegetables like onions or shallot. Additionally, garlic leaves contain nutrients and biological elements good for your health (1).
What are the benefits of eating garlic leaves?
According to studies, garlic leaves have a chemical composition similar to onion and shallot leaves. They contain considerable quantities of minerals salts, chlorophyll sugars, and carotenoids of L-ascorbic acid and dietary fibers (1).
Garlic leaves also contain allicin, one of the major organosulfur compounds in garlic, which is associated with various health benefits, including, potential antimicrobial, anticancer, antioxidant, improving immune function and reducing cardiovascular diseases (2,10).
Some activities of garlic leaves described in scientific studies include antifungal, the potential to improve obesity conditions by decreasing the expression of genes related to adipogenesis and lipogenesis (3,4).
What are the risks of eating garlic leaves?
Eating garlic leaves is usually safe and nutritious, but there are a few potential risks to be aware of. Some people may be allergic to Allium plants. Also, consuming too many garlic leaves may cause digestive issues (5).
You should also keep in mind the possibility of phytopathogenic contamination, such as grey mold caused by Botrytis, especially under long-term cold storage or conditions of high humidity (6).
The risk of pesticide contamination in garlic leaves is something to take into account since pesticide residues can be present during their growth (7).
Are garlic leaves better than garlic bulbs?
Garlic leaves and garlic bulbs offer distinct nutritional properties and flavor intensities. Garlic leaves are rich in source of vitamins and minerals, including vitamin C, vitamin K, and calcium, and a lower in calories them garlic bulbs. As we mentioned before, they also have allicin which has potential health benefits (1,2).
However, if you compare the flavor intensity of garlic leaves and garlic bulbs, the leaves have a milder and more delicate flavor (9).
On the other hand, garlic bulbs are renowned for their robust, pungent flavor, which arises from a higher allicin content. Additionally, the bulbs contain a higher content of carbohydrates, including natural sugars, resulting in a slightly higher caloric content (9).
Overall, the choice between eating garlic leaves or bulbs depends on your desired flavor profile and specific nutritional value requirements. Garlic leaves emphasize certain vitamins and minerals, and garlic bulbs deliver a more potent garlic sense and higher allicin content.
How can you safely eat garlic leaves?
To safely eat garlic leaves, first wash them under running water to remove any dirt or pesticide residues. As we mentioned before, you can use garlic leaves in the same way you do with other bulbous vegetables like onions (1).
Garlic leaves can be used fresh in salads, or you can add them to soups or when you prepare other dishes.
If you wish to cook garlic leaves, keep in mind that the cooking process may affect their nutritional content, but this will depend on how long you cook the leaves. Mild cooking methods such as blanching or steaming for a short period may generally retain more of the nutritional value of the leaves, including vitamins, minerals, and antioxidants. However, prolonged or high cooking can lead to nutrient loss, particularly to heat-sensitive compounds like vitamin C (8).
When are garlic leaves not safe to consume?
Garlic leaves are typically safe to consume, however, they can be unsafe if they exhibit signs of spoilage or contamination.
If garlic leaves develop a slimy or mushy texture, unusual discoloration, a foul odor, or visible mold growth, they should be discarded, as these are indicators of spoilage or bacterial and fungal contamination (6,11).
Additionally, if garlic leaves have been stored improperly, such as at room temperature or in a moist environment, they may become unsafe to eat due to the rapid growth of harmful microorganisms (12).
Common fungi problems found when storing garlic are grey mold caused by Botrytis, and Penicillium rots. Among the bacteria rots, Erwinia spp. and Pseudomonas spp. are included (6,13).
It is advisable to discard garlic leaves or any food with signs of spoilage because ingesting spoiled food can lead to foodborne illness, allergic reactions or worse symptoms caused by the production of mycotoxins (14,15).
Conclusion
In this article, we answered the question “Can you eat garlic leaves?”. We also discussed what are the benefits and risks of eating garlic leaves, how you can safely eat them, and when garlic leaves are not safe to consume.
Reference
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References
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Dyduch J, Najda A. Yielding and quality of garlic leaves part II. primary metabolites. 2011.
2.-
González R, et al. Garlic scape, an alternative food with human health benefits. Acta Horticulturae, 2012, 969(969):233-237.
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Tan WS, et al. Garlic Leaves (Allium Sativa) as Control of Black Molds (Rhizopus Stolonifer). Int J Biosci, Biochem and Bioinf, 2017, 7.
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Balogun O, Pei Y, Kang HW. Garlic Scape Extract Decreases Adipogenesis and Lipogenesis by Activating AMK-Activated Protein Kinase in 3T3-L1 Adipocytes. Current Developments in Nutrition, 2020, 4(Supplement_2):1608-1608
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Borrelli F, Capasso R, Izzo AA. Garlic (Allium sativum L.): adverse effects and drug interactions in humans. Mol Nutr Food Res. 2007, 51(11):1386-97
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Chen J, et al. Compositional shifts in the fungal diversity of garlic scapes during postharvest transportation and cold storage. LWT, 2019, 115,108453.
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WHO. Pesticide residues in food. 2022.
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Fabbri ADT, Crosby GA. A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastronomy and Food Science, 2016, 3, 2-11.
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Sarswat S, Singh D, Prakash A. Effect of Garlic on Human Health. Knowledgeable Research A Multidisciplinary Journal, 2023, 1(07):36-46
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Rahman MS. Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability. Int J Food Properties, 2007, 10.
11.-
Barth M, et al. Microbiological Spoilage of Fruits and Vegetables. In: W.H. Sperber, M.P. Doyle (eds.), Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety, Springer, 2010.
12.-
Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health. 2022;19(22).
13.-
USDA. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, 2016.
14.-
FDA. What You Need to Know about Foodborne Illnesses. 2022.
15.-
Brand, A.D.V., Bulder, A.S. An overview of mycotoxins relevant for the food and feed supply chain: using a novel literature screening method. RIVM letter repor , 2019, 0223.
