We planted some elephant garlic as those flat-capped lancashire nosferatu just laugh at the ordinary stuff. Probably take an elephant to crush it too.
The reason crushing garlic is a good idea is because it breaks open the cell membranes allowing the enzyme allinase to start making those lovely anti-clotting compounds allicin and thiosulphinate. Ideally one should leave it to stand for a bit and then eat the crushed garlic raw. Oh come on! Yep, no kidding, cook it for longer than 6 minutes and the enzymes disappear quicker than a (insert preferred collective noun) of vampires in a sun parlour.