Is Sprouted Garlic Safe to Eat?

Picture this: You’re chopping a few cloves of garlic when a flash of green stops your knife in its tracks. Staring at you from the center of the clove is a small, green sprout. What’s the next move? Do you keep chopping? Throw the whole thing out? Rush to the grocery store to exchange fisticuffs with the manager who sold it to you in the first place? Here’s what you need to know (and, more importantly, what to do) the next time you come across a little green in your garlic.

What is a garlic germ?

Don’t panic. Garlic is a plant — and plants sprout. In the center of your clove is what’s called a garlic germ. Plant it and a new garlic plant will arise. The germ starts out white, but it turns green when it sprouts. Time, as well as exposure to humidity or light, can affect the sprouting process.

Does garlic go bad?

You can tell if your garlic has gone bad by looking out for a few signs. These include a sour smell, soft yellow or brown spots, or the presence of mold. If you notice any of these, it’s best to dispose of the garlic or compost it, and get a fresh bulb. To extend the life of your garlic, store it in a cool, dry, and dark place.

Can you eat sprouted garlic?

Absolutely. Eating sprouted garlic will not make you sick. However, sprouted garlic tends to have a sharper, more garlicky flavor, as well as more bitterness. If your recipe only calls for two small cloves, you might not be able to taste the difference. But in a recipe like garlic dressing, sprouted garlic could end up more bitter than deliciously punchy.

What to do when your garlic sprouts

When all your garlic has sprouted and it’s dinner time, go ahead and use it. But, if you have a few minutes to spare — especially if you plan on using the garlic in a raw preparation like a dressing or marinade — carefully remove the germ with the tip of your knife to avoid that extra bitterness. And remember to store your next bulb of garlic in a cool, dry, and dark place.