Sprouted garlic is safe to eat and cook with—it actually has higher antioxidant levels than fresher bulbs that have yet to show signs of ageing or spoilage—but it should be used with caution.
Garlic, onions and potatoes tend to get bundled together when we talk about stocking our larders, and a sprout fest is one thing they’ve all got in spades. Triggered by just the right cosy conditions, it’s the starting gun for their natural growth cycle.
Those unmistakable green shoots popping up from your garlic might make you wonder if it’s still safe to throw them in the pot.
Well, fret not – sprouted garlic isn’t just safe to munch on and whip into your recipes; it’s even more of a nutritional hero than its smooth-skinned cousins. Its antioxidants get a real boost as it bursts into life.
But handle with care when cooking with these green-topped cloves, advises Elisa Pietrantonio, Taste’s senior food editor. Aged or budding garlic can taste quite different from the fresh variety.
Elisa remarked: “In dishes where garlic is the main attraction, fresh cloves are best”, reports the Express.
“Save your sprouted garlic for dishes that are cooked well and where garlic is used as a mild flavour enhancer.”
For connoisseurs of the pungent bulb, this tip ensures every meal, be it a cracking garlic bread, garlicky chicken, or a zesty homemade dressing, gets its full-on garlic kick, according to Elisa.
Besides, if you toss those sprouting cloves into something that’s all about the garlic, you might just taint your dish with an unwanted bitter edge.
The culinary experts at Chowhound want to set things straight: It’s a myth that sprouts bring bitterness to the plate—they’re more of a gentle grassy note.
Indeed, the sprouting process sparks a chemical reaction that lowers the garlic’s natural sugar content, rendering the clove itself rather bitter.
Despite their less appetising flavour, sprouted garlic cloves can still play a part in your culinary creations. In slow-cooked meals, this bitterness is far less noticeable, which is why Elisa recommends reserving sprouted garlic for dishes like your go-to slow-cooked casserole, curry, or chilli con carne.
Don’t bin the sprouts. Their delicate texture and fresh, herby taste can elevate dishes such as salads and stir-fries.
To stop garlic from sprouting, keep it in a cool, dry, dark spot with decent air flow, ideally at around 15C to 20C. Steer clear of storing garlic in the fridge or plastic bags, as these conditions can encourage sprouting and decay.