Garlic can be eaten normally after germination and will not have adverse effects on health. However, the germination of garlic needs to absorb the nutrition of garlic itself, which will lead to the gradual drying and atrophy of garlic, the rapid decline of nutrients, and the taste will become worse when eaten. However, once garlic turns green, black, rotten and yellow, it should be thrown away in time. At this time, some toxins may already exist in garlic.

Garlic storage method

1, hanging and saving

Fresh garlic can be stored by hanging after collection, but it should be selected before storage. Those garlic that are too small or have rotting marks should be removed, and then they should be dried on the ground. After the stems become soft, they can be woven together and then hung in a cool and ventilated place for a long time.

2, hanging Tibetan method

When harvesting garlic, we should strictly select the garlic to be stored, and remove those garlic heads that are too small, rotten, damaged and damp. Then spread it on the ground to dry until the stems and leaves become soft and yellow, and the skin of garlic is dry. Finally, 50 to 100 garlic heads with the same size are selected for braiding, and hung under a cool, ventilated and rain-proof eaves for air drying and storage.