Your nose knows. Fresh garlic smells sharp, pungent, and almost electric. If it smells musty, sour, or like old socks, toss it. Seriously, don’t risk it. Bad garlic can ruin a dish faster than a dropped casserole.
Look for green sprouts. Those little green shoots in the center of a clove? That’s the garlic saying, “I’m trying to grow, buddy.” It’s still safe to eat, but the flavor turns bitter. Think regret, but in your mouth.
If the clove feels soft, mushy, or has dark spots, that’s a red flag. Mushiness equals bad news. You can cut off a small bruised area, but if it’s half-squishy, it’s a goner. Do the funeral rites and bin it.
Garlic Storage Guide: How Long Does Garlic Last? | ShunCy
And don’t forget the bulb itself. If the papery skin is crumbling and the cloves rattle around like loose change, you waited too long. Time’s up.
