Purchasing low-quality or chemically-treated garlic can not only ruin your dishes but also pose health risks.
Types of Garlic to Avoid
Buying garlic may seem straightforward, but it’s essential to choose wisely to ensure your family’s health and the quality of your dishes. When at the market, carefully observe and avoid the following types of garlic:
Sprouted Garlic
Garlic that has sprouted often has reduced nutritional value and a less intense flavor as the valuable nutrients have been used to nourish the sprout. When using sprouted garlic, you’ll notice a duller taste and aroma compared to fresh garlic.
Garlic with sprouts usually has reduced quality and a less intense flavor, so it’s best to avoid buying it. (Photo: Food&Wine)
Although sprouted garlic is not toxic, it contains less allicin, the primary compound responsible for garlic’s health benefits, such as antibacterial properties and immune-boosting effects. If you spot green sprouts poking out from the cloves, it’s best to leave that garlic behind.
Moldy or Rotten Garlic
Moldy or rotten garlic can be dangerous as it harbors bacteria and mold. Specifically, mold can produce toxic substances like aflatoxin, a potent carcinogen if accumulated in the body.
Garlic bulbs with black or gray skin, soft cloves, and an odd smell are likely moldy or rotten and should be avoided. (Photo: Pixabay)
Consuming moldy or rotten garlic can lead to digestive issues, including stomach aches, nausea, and food poisoning. In high enough concentrations, aflatoxin can cause severe poisoning and even death. Therefore, when buying garlic, inspect the outer skin, and if you notice black or gray discoloration, soft cloves, or an unusual smell, it’s best to steer clear.
Bleached Garlic
Some suppliers use chemicals to treat garlic, either to prolong its shelf life or to make it more aesthetically pleasing. However, this practice can strip garlic of its beneficial enzymes and potentially harm consumers’ health.
These bleaching chemicals can cause skin irritation and other issues if consumed over an extended period. Bleached garlic often appears unnaturally white and lacks the protective outer layer that gives fresh garlic a slightly yellow tint.
It may also feel unusually light and less firm to the touch. If the garlic lacks a natural aroma or has an odd smell, it’s best to avoid purchasing it.
Unusually Large or Small Garlic
The size of garlic cloves is also an important indicator of quality. Abnormally large garlic is often a result of chemical fertilizers or growth enhancers. On the other hand, very small garlic may indicate insufficient nutrition or poor growing conditions.
Choose garlic bulbs that are of moderate size, evenly rounded, and firm to the touch. Avoid those that are excessively large or small. (Photo: Walmart)
Unusually large garlic may contain chemical residues, while very small garlic may lack the desired flavor and nutritional content. Opt for garlic bulbs that are of moderate size, evenly rounded, and firm to the touch.
Pre-peeled Garlic
Pre-peeled garlic, often found in supermarkets, is convenient and saves time. However, it tends to oxidize quickly and loses its natural flavor due to the removal of the protective skin. Additionally, pre-peeled garlic may contain preservatives to extend its shelf life, which is not ideal for long-term consumption.
These preservatives can cause allergies or digestive issues if consumed frequently. It’s best to prioritize buying garlic with its skin intact to ensure quality and flavor.
Tips for Choosing High-Quality Garlic
Choose garlic bulbs with intact skin. (Photo: Tasting Table)
To select the best garlic, ensuring safety and quality, consider the following tips:
Inspect the Garlic Head
First, examine the cut end of the garlic head, where it was harvested. By observing the openings, you can determine the age of the garlic. If there are multiple layers of skin, it indicates that the garlic is still young, and the skin is thick, resulting in a milder taste. The best garlic will have a thin skin, indicating maturity, higher nutritional value, and a more intense aroma.
Observe the Roots
When choosing garlic, pay attention to the roots. Some garlic bulbs have roots, while others don’t. Leaving a portion of the roots intact after harvesting helps retain moisture in the garlic, preserving its nutrients. If the roots are cut too close to the bulb, the garlic will lose moisture quickly, becoming difficult to store and prone to shriveling and softening.
Garlic with roots is also easier to store than garlic with the roots removed.
Manual Inspection
When selecting garlic, use your hands to gently squeeze the bulb to assess its freshness. Fresh garlic feels firm, while older garlic will feel softer and may even appear bruised. If the garlic feels soft to the touch, it has likely been on the shelf for a while, losing moisture and nutrients, resulting in a poor taste and possible internal decay.
External Inspection
Examine the garlic bulb to ensure it is intact, with no cracks or damage. An intact outer layer helps maintain the garlic’s freshness and nutritional value.
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