As garlic ages, it will begin to produce green sprouts in the center of each clove. These infant green sprouts can be bitter, so throw them before using the garlic for your recipe. However, if you plant the cloves and let them grow to a height of about six inches, you can use the sprouts like chives (韭黄) in salads and such.

　　Garlic can also be purchased as peeled whole cloves, both stored in olive or vegetable oil. It is urgent that garlic in oil be stored under refrigeration to avoid potentially-deadly bacteria growth. If you use a lot of garlic and wish to cut your preparation time down, you can pre-peel and store your own in oil in the refrigerator, but the best flavor will come from freshly-peeled cloves. Use garlic powder, garlic salt, and garlic juice only as a last resort.

　　To peel a garlic clove, place it on a cutting board on its side, and gently press down quickly with the flat side of a butcher knife. The skin should then easily peel off. If you find the skin clinging desperately to the clove, congratulations! You have fresh garlic. As garlic ages, the skin is gradually dried-up, making it easier to peel.

　　1. The passage is mainly about　.

　　A. how to select, store and peel garlic

　　B. what garlic tastes and smells

　　C. where to keep the garlic

　　D. when to reap the garlic

　　2. A dark patch under the skin of garlic means　.

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