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Thread: Mold on Garlic?

  1. #1
    Kris Guest

    Default Mold on Garlic?

    OK, I get some heads of garlic at the supermarket, they looked fine
    and had good weight,so I think they're fine.

    I start cooking tonight and I notice that once I break open the head
    the papery skins around each clove had what looks like fine silvery-
    grey mold on it. Ick!

    When I took the skin off, the clove itself looked and smelled fine.

    Has anyone else experienced this? Is it safe?

    Thanks,
    Kris

  2. #2
    Julie Bove Guest

    Default Re: Mold on Garlic?


    "Kris" <[email protected]> wrote in message
    news:[email protected]..
    > OK, I get some heads of garlic at the supermarket, they looked fine
    > and had good weight,so I think they're fine.
    >
    > I start cooking tonight and I notice that once I break open the head
    > the papery skins around each clove had what looks like fine silvery-
    > grey mold on it. Ick!
    >
    > When I took the skin off, the clove itself looked and smelled fine.
    >
    > Has anyone else experienced this? Is it safe?


    Only with really old garlic. I've had onions that were that way too.
    Looked fine on the outside but mold inside. With the onions I just peeled
    away and discarded the outer layers.



  3. #3
    Sqwertz Guest

    Default Re: Mold on Garlic?

    On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris wrote:

    > OK, I get some heads of garlic at the supermarket, they looked fine
    > and had good weight,so I think they're fine.
    >
    > I start cooking tonight and I notice that once I break open the head
    > the papery skins around each clove had what looks like fine silvery-
    > grey mold on it. Ick!
    >
    > When I took the skin off, the clove itself looked and smelled fine.
    >
    > Has anyone else experienced this? Is it safe?


    Get over it. It's fine. It's on a lot of garlic and nobody has died
    yet.

    -sw

  4. #4
    sf Guest

    Default Re: Mold on Garlic?

    On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris <[email protected]>
    wrote:

    > OK, I get some heads of garlic at the supermarket, they looked fine
    > and had good weight,so I think they're fine.
    >
    > I start cooking tonight and I notice that once I break open the head
    > the papery skins around each clove had what looks like fine silvery-
    > grey mold on it. Ick!
    >
    > When I took the skin off, the clove itself looked and smelled fine.
    >
    > Has anyone else experienced this? Is it safe?
    >

    Not so much that... I'm still bothered by sprouting garlic.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  5. #5
    Steve Pope Guest

    Default Re: Mold on Garlic?

    Sqwertz <[email protected]> wrote:

    >On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris wrote:


    >> OK, I get some heads of garlic at the supermarket, they looked fine
    >> and had good weight,so I think they're fine.


    >> I start cooking tonight and I notice that once I break open the head
    >> the papery skins around each clove had what looks like fine silvery-
    >> grey mold on it. Ick!


    >> When I took the skin off, the clove itself looked and smelled fine.


    >Get over it. It's fine. It's on a lot of garlic and nobody has died
    >yet.


    It's a sign the garlic is too old.

    Right now, green garlic is in season. So far I have found you can
    use it in place of dried garlic without any problem, and usually with
    better results.

    Steve

  6. #6
    Sqwertz Guest

    Default Re: Mold on Garlic?

    On Wed, 26 Jan 2011 03:28:24 +0000 (UTC), Steve Pope wrote:

    > Sqwertz <[email protected]> wrote:
    >
    >>On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris wrote:

    >
    >>> OK, I get some heads of garlic at the supermarket, they looked fine
    >>> and had good weight,so I think they're fine.

    >
    >>> I start cooking tonight and I notice that once I break open the head
    >>> the papery skins around each clove had what looks like fine silvery-
    >>> grey mold on it. Ick!

    >
    >>> When I took the skin off, the clove itself looked and smelled fine.

    >
    >>Get over it. It's fine. It's on a lot of garlic and nobody has died
    >>yet.

    >
    > It's a sign the garlic is too old.
    >
    > Right now, green garlic is in season. So far I have found you can
    > use it in place of dried garlic without any problem, and usually with
    > better results.


    You're comparing Green Garlic to Dried Garlic while dissin perfectly
    good cellared (common) garlic?

    The silvery/grey fungus is fine as long as the paper and mold rubs off
    and leaves you yellowish/white cloves.

    -sw (Karen Carpenter - Ticket to Ride)

  7. #7
    Steve Pope Guest

    Default Re: Mold on Garlic?

    Sqwertz <[email protected]> wrote:

    >On Wed, 26 Jan 2011 03:28:24 +0000 (UTC), Steve Pope wrote:


    >> Right now, green garlic is in season. So far I have found you can
    >> use it in place of dried garlic without any problem, and usually with
    >> better results.


    >You're comparing Green Garlic to Dried Garlic while dissin perfectly
    >good cellared (common) garlic?


    I was using the wrong terminology. By "dried garlic" above I meant
    cellared (common) garlic.

    Steve

  8. #8
    Kris Guest

    Default Re: Mold on Garlic?

    On Jan 25, 10:42*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Wed, 26 Jan 2011 03:28:24 +0000 (UTC), Steve Pope wrote:
    > > Sqwertz *<swe...@cluemail.compost> wrote:

    >
    > >>On Tue, 25 Jan 2011 15:18:58 -0800 (PST), Kris wrote:

    >
    > >>> OK, I get some heads of garlic at the supermarket, they looked fine
    > >>> and had good weight,so I think they're fine.

    >
    > >>> I start cooking tonight and I notice that once I break open the head
    > >>> the papery skins around each clove had what looks like fine silvery-
    > >>> grey mold on it. Ick!

    >
    > >>> When I took the skin off, the clove itself looked and smelled fine.

    >
    > >>Get over it. *It's fine. *It's on a lot of garlic and nobody has died
    > >>yet.

    >
    > > It's a sign the garlic is too old.

    >
    > > Right now, green garlic is in season. *So far I have found you can
    > > use it in place of dried garlic without any problem, and usually with
    > > better results.

    >
    > You're comparing Green Garlic to Dried Garlic while dissin perfectly
    > good cellared (common) garlic?
    >
    > The silvery/grey fungus is fine as long as the paper and mold rubs off
    > and leaves you yellowish/white cloves.
    >
    > -sw (Karen Carpenter - Ticket to Ride)- Hide quoted text -
    >
    > - Show quoted text -


    Good to know. The cloves themselves were fine once I removed the
    papery part.

    Thanks,
    Kris

  9. #9
    Kris Guest

    Default Re: Mold on Garlic?

    On Jan 25, 8:01*pm, "Julie Bove" <julieb...@frontier.com> wrote:
    > "Kris" <shanno...@hotmail.com> wrote in message
    >
    > news:[email protected]..
    >
    > > OK, I get some heads of garlic at the supermarket, they looked fine
    > > and had good weight,so I think they're fine.

    >
    > > I start cooking tonight and I notice that once I break open the head
    > > the papery skins around each clove had what looks like fine silvery-
    > > grey mold on it. Ick!

    >
    > > When I took the skin off, the clove itself looked and smelled fine.

    >
    > > Has anyone else experienced this? Is it safe?

    >
    > Only with really old garlic. *I've had onions that were that way too.
    > Looked fine on the outside but mold inside. *With the onions I just peeled
    > away and discarded the outer layers.


    I would have thought if it felt heavy, it wouldn't be too old. I guess
    I was wrong!

    Kris

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