Fresh garlic is garlic that has just been harvested, and hasn't yet been dried (the way you would typically find it in supermarkets). When it's fresh, it's bigger, juicier and has a more subtle and vibrant taste. One of the best things about fresh garlic is you can make use of pretty much the whole thing!
Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a broad range of bacteria, including multidrug-resistant strains of E. coli.
Garlic cloves have antilipemic (cholesterol-lowering), antihypertensive, antimicrobial, and anticancer qualities, all of which help prevent cancer cells from forming in the stomach, liver, and other human organs [2], and also help with asthma, arthritis, back pain, bronchitis, chronic fever, tuberculosis, rhinitis, ...