Sprouted Garlic: The Green Shoots That Could Make or Break Your Next Meal
Sprouted garlic marks the start of a new growth cycle. The green sprouts appear when conditions are just right, but the cloves remain perfectly safe to eat. In fact, sprouted garlic can be higher in antioxidants as it comes to life. Yet its flavor can shift, so cooks should use it with care when garlic is the star of the dish.
In This Article:
Safe, Nutritious—and Flavor-Sensitive: What Sprouted Garlic Does to Your Health
Sprouted garlic is safe to eat, and the sprouts can boost antioxidants as the bulb wakes up. The nutritional perks come with a caveat: aging or budding garlic can taste different from fresh garlic. Elisa Pietrantonio notes: 'In dishes where garlic is the main attraction, fresh cloves are best.' She adds: 'Save your sprouted garlic for dishes that are cooked well and where garlic is used as a mild flavour enhancer.'
Flavor Realities: Bitterness, Grassiness, and When Sprouts Fit
Chowhound says it’s a myth that sprouts automatically bring bitterness to the plate; they’re better described as a gentle grassy note. The sprouting process triggers changes that can lower the garlic’s natural sugar, which can make the clove taste a bit bitter. In slow-cooked meals, this bitterness becomes less noticeable.
How to Use Sprouted Garlic: Delicate Touches Over Big Flavors
Don’t discard the sprouts. Their delicate texture and fresh, herby flavor can elevate salads and stir-fries. For connoisseurs of bold garlic, reserve sprouted cloves for dishes where garlic plays a supporting role, such as slow-cooked casseroles, curries, or chili con carne.
Storage That Stops Sprouts Before They Start
To stop garlic from sprouting, keep it in a cool, dry, dark spot with good air flow, ideally at around 15C to 20C. Avoid storing garlic in the fridge or in plastic bags, as those conditions encourage sprouting and decay.
