Daily Health
·12/02/2026
You pick up a bulb of garlic, ready to give your meal its sharp edge and notice a small green shoot poking from one clove. The first thought - is it usable? This everyday situation forces a choice between sprouted and unsprouted garlic. This is a clear comparison so you can proceed without doubt.
The shoot is not rot - it is only the garlic starting to grow. As long as the clove stays firm, white and dry, it is safe. The green part is the infant plant, not a toxin.
Throw the garlic away only when it turns soft, mushy, slick, grows mold or smells sour. A green sprout alone does not ruin the clove.
Taste, not safety, is where sprouted garlic changes - the green core delivers a sharper, slightly bitter note. This stands out in raw uses like vinaigrette, pesto or aioli, where garlic taste is unmasked.
To keep the flavor gentle, split the clove and lift out the green germ before chopping or crushing. Once the garlic is heated, the bitterness fades and often disappears.
Research shows that sprouted cloves sometimes carry higher levels of certain antioxidant compounds. In this case, may improve the nutritional profile rather than lower it.
When to choose which?
Store whole bulbs in a cool, dark, dry spot with airflow - a wire basket or ceramic keeper suffices. Do not chill whole bulbs - refrigerator moisture speeds sprouting.
A green shoot is not a ticket to the trash - judge by firmness, adjust for taste and cook on.









