Generally, it is recommended that it is better to consume black garlic when eating lunch, but in fact, there is no specific time limit for taking black garlic. Garlic will turn black after 3 months of fermentation under high temperature and high humidity conditions, called black garlic, which has antioxidant and anti-acidifying properties, its nutritional value is high, it can improve the body’s immunity and relieve body fatigue, and the irritating taste of garlic will basically disappear after fermentation, making it a good health product. In fact, black garlic can be consumed at any time of the day, but it is best consumed at lunchtime, and it is not recommended to consume too much, generally 2-3 cloves per day is appropriate. Also, if you are taking black garlic capsules, it is recommended to take them after a meal for better results. Black garlic has a soft texture, so it should not be overly vacuumed to avoid squeezing it out, and it must be stored in a cool, dry place.