Chinese garlic is grown in sewer water and then bleached to make it look white.
To tell the difference, Chinese garlic has no roots (I dunno - do they cut them off or do they rot off in the sewer) and is bleach white, whereas normal garlic has dense little roots and has discolorations (not bleached)
Ooh, yuck!
And thanks.
I’ve learned elsewhere that they cut them off because the roots will harbor dirt and the garlic will not be allowed for importation to the US.
Thank you. Now I’ll never eat garlic ever again.