AnnaMaria
How to Pick High-Quality Garlic Every Time
Garlic isn’t just a staple for flavor—it’s packed with nutrients and offers plenty of health benefits. But not all garlic is created equal. If you want cloves that last and taste great, keep an eye out for these key signs when you shop.
1. Avoid Bulbs With Loose, Exposed Cloves
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What to look for:
Garlic bulbs with cloves that are spread out and have lost much of their protective skin might look plump and tempting, but they’re not ideal for storage. -
Why it matters:
Without their outer layer, cloves are more likely to mold, sprout, or dry out quickly. -
Best choice:
Go for bulbs with tightly packed cloves and thick, intact outer skins—these will keep fresh much longer.
2. Watch Out for Soft Cloves
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Test before you buy:
Gently squeeze the garlic. If the cloves feel soft or mushy, skip it—this means it’s starting to spoil. -
Fresh garlic should:
Feel firm, solid, and heavy in your hand. Soft bulbs are more likely to go bad fast and lose flavor.
3. Check the Skin for Wrinkles or Softness
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Wrinkled or soft skin can signal that the garlic wasn’t dried properly after harvest, or was picked too early.
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Why this is bad:
Retained moisture leads to a weaker aroma and higher risk of mold. -
What to do if you already have it:
Let the bulbs dry in the sun for a few days before storing in a mesh bag or basket in a well-ventilated spot.
4. Don’t Be Fooled by Pure White Bulbs
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Very white garlic with large, uniform cloves is often imported (especially from China).
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Why skip it:
This type is convenient and easy to peel, but it usually has a milder taste and fewer nutrients than locally grown, purple-skinned garlic. -
For best flavor and nutrition:
Choose local varieties with a purple tint—these are often richer and more aromatic, perfect for home cooking.
Choosing the right garlic makes a big difference in both taste and nutrition. A few quick checks at the store can help you bring home bulbs that will last longer, taste better, and add a punch of health benefits to every meal—sometimes, it really is that simple.
