I tried to find the answer with a quick search and got another question: 1. Net says dont crush garlic too hard it will oxidize and get bitter. I thought oxidation occurred in contact with air, maybe wrong, but it it goes right in a soup or stock when does it oxidize? On the cutting board? 2. Must I remove garlic peels when making stock? They must leave a bad taste? 3. My google search produced this final question: I read Wild Garlic causes the body to make mercury water soluble I believe which would be a health benefit. Does anyone in this community use Wild Garlic? Why would Wild Garlic have a pronounced health benefit as opposed to commercial garlic? One of my bosses once said I am a person that needs to know WHY. Its the way I roll.