For example, older garlic can naturally lose moisture and become somewhat lighter or drier.
That is different from active rot.
A slightly dried clove may simply have lower quality or a less pleasant texture.
A rotten clove, on the other hand, has undergone deterioration that should not be ignored.
If one part of a bulb is clearly decomposing, inspect the remaining cloves carefully. If several cloves are affected, throwing away the entire bulb is the safer and simpler choice.
When you're standing in a grocery store choosing between two bulbs, there is little reason to select the one that already feels soft and questionable.
Firm and dry is generally the better starting point.
3. Garlic With an Unusual or Rotten Smell
Garlic naturally has a strong smell.
That can make this warning slightly confusing.
Fresh garlic contains sulfur compounds responsible for its characteristic sharp aroma. So a strong garlic smell by itself is not a sign that something is wrong.
What you want to notice is a change from the normal garlic smell.
Spoiled garlic may develop an odor that seems:
- Sour
- Musty
- Fermented
- Rotten
- Damp
- Unpleasantly different from normal garlic
If the bulb looks questionable and also smells unpleasant, that's a stronger reason to avoid it.
Don't assume that cooking will automatically solve the problem.
Heat can change flavors and kill many microorganisms, but it should not be viewed as a way to “rescue” food that is visibly spoiled or decomposing.
And don't try to cover a suspicious odor with strong sauces, spices, or other ingredients.
Your senses are not a perfect food-safety test, but they can provide useful information when combined with appearance and texture.