I just began using some fresh garlic that I bought several weeks ago at the Asian market in Sandy Utah.
I was very surprised to note that the garlic cloves had not shrunk in their membranes; nor were there any of those green shoots out the top that I've often seen.
This makes me wonder: is it possible that this garlic (and by extension garlic from other markets, incl. Asian markets) has been treated somehow to prevent these things?
Anyone have any ideas?