CjH
Assistant Cook
- Joined
- Jun 8, 2010
- Messages
- 21
I bought a bulb of garlic the other day, and when I broke it apart to get a clove out, I noticed that some of the cloves were brownish in color. What causes this? Are they still edible?
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.