Another reason for this texture could be that the garlic was harvested too early, before fully maturing. Poor drying and storage conditions can cause the cloves to become soft, affecting their quality.

If you end up with this type of garlic and want to store it longer, let it dry in the sun for a few more days until it is completely dehydrated. Then, keep it in a mesh bag or basket in a well-ventilated area.

4. Garlic that is too white

Exceptionally white garlic bulbs with large, uniform cloves often attract buyers. However, these are typically imported varieties, especially from China. They are easy to peel and convenient to use, but they have lower nutritional value and a milder aroma compared to locally grown garlic, particularly the purple-skinned varieties.

This type of garlic is commonly used in restaurants and large-scale cooking due to its convenience. However, for home cooking, it’s better to choose locally grown garlic, especially purple-skinned types, for richer flavor and higher nutritional benefits.