Garlic Safety Inspection

Garlic is often bleached with chlorine to achieve a bright white appearance and treated with Maleic Hydrazide to prevent sprouting during long storage or import. 1. The Root Check (Natural Growth): Examine the base of the garlic bulb where the roots were attached. Naturally fresh garlic should have a slightly rough, brownish root-end with small dry root remains. If the root-end is perfectly flat, white, and looks "scooped" out, it has been mechanically processed and likely bleached. 2. The Sprouting Test: Naturally fresh garlic will begin to sprout green shoots within 2-3 weeks at room temperature. If your garlic never sprouts even after months, it has been heavily treated with growth inhibitors (Maleic Hydrazide). 3. The Color and Skin Integrity: Pure garlic has a slightly off-white to yellowish-beige skin, often with purple streaks. If the garlic is "stark white" or looks "bleached," suspect a chlorine wash used to remove soil and natural imperfections. 4. The Squeeze and Weight: Fresh garlic bulbs are firm and feel heavy for their size. If a bulb feels light, "hollow," or spongy, it is old stock that has dehydrated or has been over-fumigated with chemicals (Methyl Bromide) to kill pests.