You don’t need a PhD to know when garlic has checked out. Look for soft spots, dark blemishes, or green sprouts shooting out of the top. That sprout means the garlic is trying to grow a personality of its own.
A sprouted clove isn’t dangerous, but it will taste bitter and harsh. It’s the garlic equivalent of a grumpy teenager. Also, if you see any blue or green mold—toss it immediately. No questions asked. No funeral.
And here’s a pro tip: never store garlic next to your onions in the fridge. They release gases that make each other spoil faster. It’s like putting two drama queens in the same room. Chaos.
