Can you eat garlic when it turns yellow?

Garlic is a condiment we often eat. Garlic has certain nutritional effects and has a bactericidal effect. Garlic can also be eaten when it turns yellow. The reason why garlic turns yellow is mainly because it is rich in vitamin C. Long-term storage will cause oxidation and turn yellow. Of course, its nutritional effects will decrease. Therefore, when you buy garlic, you must learn to preserve it well.

Can you eat garlic when it turns yellow?

Garlic can be eaten after it turns yellow. Garlic turns yellow because it contains vitamin C. When garlic is stored for a long time, vitamin C is easily oxidized into yellow by air. As long as the garlic is not moldy, it can be eaten. If there is a large amount left, the yellow color is not very strong - slightly yellow, and there is a strong garlic smell when it is broken open. It feels quite hard when pressed. It can be blanched when stewing (not eaten) only to enhance the flavor. It is not suitable for eating alone, such as making cold dishes, garlic dishes, garlic dumplings/buns, etc.

1. Moisture-proof and ventilated storage

Many people put garlic directly in the kitchen after buying it. However, the kitchen is quite humid, and garlic placed there will easily get damp and sprout. Therefore, it is best to tie up the plastic bag after buying it and place it in a dry and ventilated place.

2. Store in sealed containers

To prevent garlic from sprouting, you can put the garlic in an empty bottle or jar. This is not only moisture-proof but also sealed. There is less oxygen and more carbon dioxide, which can inhibit garlic sprouting.

3. Low temperature storage

Garlic germination can be inhibited in places with relatively low temperatures, so you can store garlic in the refrigerator, but be careful that the temperature should not be below zero to avoid freezing the garlic and loss of nutrients.

4. High temperature storage

High temperature can also inhibit the germination of garlic. You can heat it in the microwave for one minute, but do not roast the garlic. It will not sprout after roasting. Or you can bake it in the oven at 45 degrees Celsius for 15 minutes and then leave it for half a month without it sprouting.

5. Cut off the germ and save it

Sometimes the garlic we buy is about to sprout. At this time, neither low temperature nor high temperature can inhibit the germination, but you can peel the garlic skin, then cut off the germ, or pull out the sprout tip, so that it will not sprout again.