Originally Posted by Andy M.
They've started to spoil. If the brown is just a spot or two, I just cut it out and use the rest. Otherwise, I toss it.
Lately this has been happening a lot with me. I find switching to the garlic that has a purplish outer skin to be more spot-free.
Garlic is seasonal...I think
maybe we are winding up the white (California) crop...which will be getting kinda old, dark, and sprouting internally. The new crop should be coming soon....In the interim a lot of wholesalers/retailers switch over to what I've always called "Mexican" (purple) garlic due to it's availability and freshness
Check me out on this
, as right now I've gotta run
out to my car and run some errands..