Never Buy Garlic That Smells Like This

The surprising tip I learned from a food scientist.

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As a bonafide garlic lover, I always increase the amount called for in a recipe by at least a clove or two. In my book, garlic can impart savory depth, delicate sweetness, or a bright pungency to most dishes. This versatility has earned the allium a spot in nearly every savory recipe I whip up in the kitchen.

There’s nothing worse than getting a fresh (or so you thought) bulb of garlic home only to find shriveled, brown, green, or straight-up rotten cloves inside.

It’s tough to get a true sense of what’s happening inside the bulb at the grocery store. However, one great way to avoid inadvertently purchasing less-than-fresh garlic is to give it a good sniff because (surprisingly) you never want to buy garlic that smells garlicky. Read on to find out why.

Sniffing Out Bad Garlic

While avoiding garlic bulbs that smell like garlic may seem counterintuitive, there’s a good reason behind it.

“You should never buy garlic that smells overly garlicky because it’s a sign that the garlic is past its prime or damaged,” says Abbey Thiel, Ph.D., food scientist, consultant, and educator. She adds that fresh garlic should have a mild, subtle aroma until it's chopped or crushed. This lack of aroma means that the cells in the garlic bulb are intact.

“Once the garlic is chopped, crushed, or minced, the cell walls break, and an enzyme called alliinase is released. This enzyme reacts with alliin, converting it into allicin, the compound responsible for garlic's characteristic pungent smell and sharp flavor,” Thiel explains.

“If garlic smells strong before you even break into the bulb, it might be old, overripe, or starting to rot. This usually happens when the garlic has been stored for too long, and its natural oils and sulfur compounds are already breaking down,” Thiel reveals.

These changes will not only cause the resulting garlic to taste more bitter and pungent, but it can also reduce the bulb’s nutritional quality as the allicin compounds will likely have degraded before you consume it. Plus, garlic that smells overly garlicky may be more prone to sprouting, compromising taste and texture.

Read More: Is It Safe To Eat Sprouted Garlic? Here’s What the Experts Say

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Simply Recipes / Alison Bickel

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How To Buy Fresh Garlic

Aside from smell, there are some other telltale signs to look for when shopping for fresh garlic at the grocery store. “It’s important to look for bulbs that feel firm and heavy for their size. Each clove should be plump, without any soft spots or signs of shriveling, which can indicate the garlic is drying out or has started to rot,” says Thiel.

The outer papery skin should also be intact and wrapped tightly around the cloves without looking overly dry or peeling away from the bulb.

Fresh garlic will have smooth, clean skin, and the cloves inside should feel solid when pressed gently. Further, you want to avoid garlic bulbs that feel lightweight and have visible dark spots or molding—classic signs of spoilage. 

“Also, steer clear of garlic that has started to sprout—those green shoots mean the garlic is older and will likely have a sharper, less desirable flavor. While sprouted garlic is still edible, the taste can be more bitter and harsh compared to fresh garlic,” Thiel explains.

Read More: The Fastest, Most Efficient Way to Peel Garlic

Storing Garlic at Home

It is best to store garlic in dark, dry, cool environments like the pantry or cupboard. Alternatively, you can carefully peel your garlic cloves (being sure not to crush them in the process) and store them in an airtight container in the fridge for several weeks.

Read the original article on Simply Recipes.