Strength of garlic

[rary]

While making tea tonight I was using home grown garlic and ate a clove and found in quite hot, I have ate others in the past, usually shop bought one's and never found them as strong, so was wondering what makes it hot is it the variety, growing conditions or storage conditions

[mcdood]

I thought the answer would be variety so I googled it. Seems to be the variety does influence but also growing conditions (less water when coming to maturity makes hotter). Cooking reduces the heat effect too.

[rary]

Thanks for that mcdood that explains why they are so much stronger than in the past, as I am sure I have grown the same variety in the past and it wasn't as hot, generally I don't have to water my garden but last June and July were exceptional as there were several weeks without rain, so will pay more attention to watering this year when we get an other long summer

[rambleberry]

As I understand it, the 'heat' in garlic comes from sulphur-based chemicals, which are taken-up by the plant from surrounding soil whilst growing. Sulphur levels are quite-often depleted in our soils, and really soggy weather can also inhibit uptake of nutrients. So perhaps last year was really good weather - for the plant, if not your mouth! - and it was able to take-up as much sulphur as it needed?