If your garlic has started to sprout, you may automatically go to throw it away. However, you could be turning it into a whole new food that is safe to eat and can be grown on your windowsill, experts explain.
Instead of throwing your sprouted garlic in the bin, gardening expert Michael Griffiths says you should peel the cloves and put them roots side down in a small bowl or dish. Pour in some water and then place them on a sunny windowsill.
Make sure to keep the water topped up over time, and you will soon be harvesting garlic greens, he showed followers on his TikTok page, where he is known as @themediterraneangardener.
Garlic greens are long shoots that look similar to spring onions and taste like them, too, but with more of a garlicky kick.
Griffiths advises growers that once they have harvested the greens, they can simply place the bowl back onto the windowsill, where they will “grow straight back”.
He says that after four or five harvests, the sprouts will start to lose their taste, and at this point, they can be tossed in the compost. But before this, you can use them in omelettes, salads, stir-fries, dressings, and garlic paste.
Another gardener, Martha Swales – known as @marfskitchengarden on Instagram – said this is a great idea because “unlike growing whole garlic bulbs, which need months, and space and sunlight, you can have fresh green garlic in just a couple of weeks”.
Swales uses the greens to make flatbreads and “in omelettes, green garlic mayo and to add to soups, pasta dishes and risotto”.
Sprouted garlic will have green or yellow shoots in the centre of the cloves which will sometimes poke out the top. It is safe to eat – but if you see any blue or green discoloration or fuzziness on the outside of the cloves, this is mould, which means the bulb should be thrown away.
Garlic is believed to have many health benefits, including boosting immunity, according to Cleveland Clinic. Research has shown that garlic oil can work as an anti-inflammatory and also indicates that it can have a positive effect on arteries and blood pressure.
However, you should ensure not to add too much garlic to your diet straight away as this could lead to discomfort such as an upset stomach, bloating, diarrhoea, and body odour.
