Which garlic you need to use and which one you need to get rid of?

Which of these garlics is edible and which one is not? Let's check it out!

This garlic can be used! Just remove the sprout and use the rest. Although sometimes, because of the sulfur compounds produced in sprouted garlic, it may have a pungent taste and not be pleasant to everyone, as long as its texture has not softened or given off an unpleasant odor, it is still edible.

Do not use this garlic at all! These are moldy, even if a small part of the garlic is moldy, you should not remove that moldy part and use the rest, because the mold threads may have penetrated the seemingly healthy parts of the garlic and produce toxins that are not eliminated by cooking. These toxins can also damage the digestive system, kidneys and liver.

You can use this one! This color change is natural and occurs over time and as long as its texture has not changed, that is, it has not dried out, has not softened and does not smell bad, it is safe to consume.

But among these garlics, this one is the best to choose! Garlic that is white to light cream in color, has a firm texture and a natural smell and no bruises, stains, or mold are visible on its skin. Its weight is also not very light because lightweight garlics usually have gone bad.

Which one of these garlics have you used so far?

How do you think you can store garlic to make it last longer?