Choose garlic corms which are plump and firm. The degree of firmness is often the best indicator of freshness. For cooking purposes the country of origin is virtually immaterial.
Garlic corms may either be white or creamy-white in color or white tinged with purple.
Garlic cloves should also be white when peeled. Cloves which feel “rubbery” rather than firm and those which have started to sprout should be avoided