New research reveals that when it comes to garlic, most Brits are happy to ignore the recipe and add a little more. 

With the 19th April marking National Garlic Day, new research suggests Britain is firmly united on one kitchen habit – that garlic quantities are a guideline, not a rule. 

According to our recent research, which polled over 2,000 people across the UK, 68% of Brits say they usually follow a recipe but make a special exception for garlic by adding extra. Meanwhile, just 7% stick to the amount exactly, showing just how often home cooks trust their instincts when it comes to flavour. 

That instinct is not occasional, either. Nearly half of respondents, 49%, say they add more garlic than a recipe recommends often or every time. It’s a clear sign that garlic holds a special place in British cooking – despite a love of garlic more often being associated with other European nations. 

How do Brits think garlic gives the strongest flavour? 

It’s not just the amount of garlic people care about. The research also reveals strong opinions on how it should be prepared. 

Three in five Brits, 60%, believe garlic delivers the strongest flavour when it’s crushed or pressed. That puts it well ahead of chopping, slicing or leaving it whole, suggesting that preparation method plays a big role in how people build flavour at home. 

That belief is reflected in kitchen habits too. Crushing garlic with a press is the most popular preparation method among Brits, with 31% saying it’s how they most often prepare it. That’s ahead of finely chopping or slicing it by hand at 25%, as well as grating or mincing, jarred garlic, roasting whole or using frozen garlic. 

Here at Zyliss, our heritage in garlic runs deep. Our founder, Karl Zysset, invented the first cast aluminium garlic press in 1948 – inspired by his early career in a bike shop – helping define one of the kitchen’s most enduring tools and shaping garlic preparation for generations. And that legacy remains central to the brand today. 

Why garlic remains a home cooking favourite

Garlic’s popularity comes down to its versatility. It can add richness to sauces, warmth to roasted vegetables and depth to marinades, dressings and everyday midweek meals. 

Chef Tara, a vegan private chef who caters for celebrities at Netflix and Sony Pictures, says garlic’s strength lies in the way it transforms a dish. 

“Garlic is such a special ingredient, not just for its aromatic complexity, but for the depth it brings to a dish. It has a bold character, so the amount you use often comes down to personal taste, as some palates pick it up much more strongly than others.” 

She also recommends adding garlic early in the cooking process where possible, allowing it time to soften and mellow into the dish for a more rounded flavour. 

Which age group adds the most garlic? 

The findings point to a clear generational divide. 

Adults aged 25 to 34 are four times more likely than over-65s to say they always add extra garlic to a recipe. One in five younger adults, 20%, say they always do so, compared with just 5% of those aged 65 and over. 

The results suggest younger home cooks are particularly confident in adapting recipes to suit their own taste, while older generations are more likely to follow the written method more closely. 

Where in the UK loves garlic most? 

Regionally, London came out on top as the UK’s most garlic-loving location. 

According to the research, 93% of Londoners say they have added extra garlic to a recipe at some point. One in five people in the capital say they usually follow the recipe but always add extra garlic, reinforcing London’s reputation for bold, flavour-led cooking. 

The survey also found some differences between men and women in the kitchen. Women are more likely than men to add extra garlic every time they cook, while men are more likely to increase chilli, salt and pepper. 

So, whether you always follow a recipe or prefer to trust your tastebuds, Britain seems to agree on one thing: when garlic is involved, more is often more. 

Research conducted by Obsurvant in April 2026 among a nationally representative sample of 2,002 UK adults.