We’ve all squeezed a clove and felt it give in like a sad sponge. That’s a bad sign. Good garlic should be firm and heavy for its size. If it feels soft, mushy, or has dark spots, it’s time to say goodbye.
A strong, almost sour smell is another red flag. Fresh garlic smells punchy and pleasant. If it smells like old socks or chemicals, trust your nose. Toss it. Please don’t try to save a rotten clove; it will ruin your entire meal.
The bottom line? Treat your garlic with a little respect. Give it a cool, dry spot, use it while it’s fresh, and don’t be afraid to remove a little sprout. A clove of garlic is a small, fragrant promise of flavor—and with a little know-how, it’ll never let you down.
