Garlic is a kitchen staple, but when it comes to how it’s grown and where it comes from, the misinformation swirling around is enough to make you wince. It’s important to scrutinize the claims being made and to separate the fact from fiction.
For example, one viral image claims that if your garlic doesn’t have roots, it’s 99 percent likely imported from China, bleached, and chemically treated to prevent sprouting. While it’s easy to buy into these seemingly simple facts, the truth, as always, is a bit more complicated.
Let’s break down this viral garlic claim and debunk some of the other biggest myths surrounding garlic farming.
Myth #1: Garlic without roots is always from China
The image making the rounds on social media suggests that garlic without roots is almost certainly imported, mostly from China, because U.S. agricultural regulations prohibit rooted produce from being imported. Sounds convincing, right? But it’s not the whole story.
According to investigators from Snopes, this claim is false. While it’s true that a significant amount of garlic is imported from China (the U.S. imported around 124 million pounds of it during the 12-month period ending in May 2024), the presence or absence of roots isn’t a reliable indicator of origin. Garlic grown in the U.S. is often cleaned and trimmed to meet consumer preferences, making rootless garlic as common among American-grown garlic as it is from imported.
As for the bleaching claim, while some imported garlic might be treated to extend shelf life or improve appearance, not all imported garlic is bleached. Similarly, U.S.-grown garlic can undergo post-harvest treatments to maintain quality.
The key takeaway? Don’t judge a bulb by its roots.
Myth #2: Imported garlic is unsafe compared to domestic garlic
There’s a persistent belief that garlic from China or other countries is unsafe or “loaded with chemicals.” While food safety concerns are always valid, it’s important to remember that all food imports into the U.S. are subject to regulations and inspections by agencies like the U.S. Department of Agriculture and the Food and Drug Administration. That includes garlic.
Imported garlic must meet the same safety standards as domestic produce. So while buying local is a great way to support U.S. farmers, the idea that imported garlic is inherently unsafe or inferior is not true.
Myth #3: You can’t grow garlic from store-bought cloves
Another popular myth is that you can’t successfully grow garlic from the cloves you buy at a typical grocery store. While it’s possible to grow garlic from store-bought bulbs, it’s not always the best option. Many commercial garlic products are treated with growth inhibitors to prevent sprouting, which can make them less viable for planting. Plus, you don’t know what variety you’re getting (people often buy “elephant garlic,” for example, which is a leek and not a true garlic), and the type you purchase may not be suited to your local growing conditions.
For the best results, buy seed garlic from a trusted source. It’s specifically grown for planting and will give you a better, healthier crop.
Myth #4: Garlic is pest- and disease-free
It’s true that garlic has natural pest-repelling properties, but that doesn’t mean it’s invincible. Garlic can fall victim to pests like onion maggots and diseases such as white rot and downy mildew. Believing that garlic is foolproof can lead to neglect in crop care, which can reduce yields or ruin entire harvests.
Proper crop rotation, soil management, and monitoring for pests and disease are essential for healthy garlic farming—whether you’re growing a few bulbs in your backyard or running a large commercial operation.
Myth #5: Organic garlic is always better
The organic vs. conventional debate extends to garlic, but the assumption that organic garlic is always better is an oversimplification. Organic garlic isn’t necessarily more nutritious or flavorful than conventionally grown garlic. Both types can be safe, high-quality, and delicious, depending on how they’re grown and handled.
It’s more important to focus on farming practices rather than labels alone. Whether it’s organic or not, good farming practices lead to good garlic.
Myth #6: Garlic farming is low maintenance
Garlic might seem like a set-it-and-forget-it crop, but successful garlic farming requires attention to detail. From proper soil preparation and fertilization to irrigation management and timing the harvest just right, garlic demands care at many stages of growth.
Ignoring these factors can lead to smaller bulbs, poor flavor, or disease issues. Farming garlic well isn’t rocket science, but it’s definitely more involved than simply sticking cloves in the ground and hoping for the best.
Garlic is a beloved crop with a rich history, but like many aspects of agriculture, it’s surrounded by myths and misinformation. Whether it’s viral social media claims about imported garlic or misconceptions about growing practices, it’s always important to dig a little deeper before accepting these ideas as fact.
At the end of the day, whether your garlic comes from China, California, or your own backyard, what matters most is understanding how it was grown and appreciating the effort that goes into bringing this flavorful crop to your table.
So the next time you hear someone spreading myths about garlic, you’ll be armed with the facts — and maybe even a clove or two to spare.
» Related reading: This is how harvesting garlic works
Michelle Miller, the Farm Babe, is a farmer, public speaker, and writer who has worked for years with row crops, beef cattle, and sheep. She believes education is key in bridging the gap between farmers and consumers.
