To obtain dehydrated garlic in high quality, the drying process should allow effective retention of flavor, color, appearance, taste, and nutritive value, comparable to a fresh one. Garlic is a precious product among agricultural products and contains several bioactive compounds that present antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, antidiabetic, anticancer, hepatoprotective, digestive system protective, anti-obesity, and cardiovascular protective properties. Therefore, choosing the right method of drying garlic is of important significance to maintain its post-harvest processing. In this review, the drying processes of garlic were evaluated and allicin potential in garlic was highlighted. In this context, the freeze-drying method is better in terms of allicin potential in the drying process of garlic.