you may cut open a garlic clove and find a green shoot growing inside. This is known as sprouting.
Sprouted garlic is not automatically unsafe to eat if the clove is still firm and shows no signs of spoilage.
However, the flavor may become stronger, sharper, or more bitter.
If garlic becomes moldy, slimy, rotten-smelling, or severely discolored, it should be thrown away.
14. Raw Garlic vs. Cooked Garlic
The way garlic is prepared can significantly change its chemistry.
When garlic is crushed or chopped, enzymes help produce allicin and
