 Garlic is also dried at low temperatures, to preserve the enzymatic activity and sold and kept as garlic granules, and can be rehydrated to reactivate it.Stored garlic can be affected by "Penicillium" decay known as ”blue mold” (or ”green mold” in some locales), especially in high humidity.Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with sporulation.