An herb liquid is sprayed into peeled garlic, after which the garlic is subjected to a predetermined processing. The herb liquid is produced from at least one type of herb selected from each of the following groups A, B, C, and D: Group A: sweet basil; bush basil; lemon basil; licorice basil; cinnamon basil; dark opal and catmint, Group B: spearmint; apple mint; peppermint; catmint; orange mint; curry mint; north mint; ginger mint; bergamot mint; pennyroyal; summer savory and winter savory, Group C: parsley; sage; red sage; clary sage; and pineapple sage, and Group D: fennel; Florence fennel; true fennel and dill.