Garlic, onions, and potatoes are often lumped into the same category when it comes to food storage, and one thing they all have in common is that they sprout. This generally happens when produce is exposed to the right conditions that trigger its natural growth cycle. The vibrant green stalks that emerge from the top of garlic are hard to miss, and yet many people think twice about them.
The good news is that sprouted garlic is absolutely safe to eat and cook with; in fact, unlike potatoes, garlic’s antioxidant levels rise as it sprouts. Though it should be used with caution, warns Taste senior food editor Elisa Pietrantonio. This is because the flavour of sprouted garlic differs from that of fresher bulbs, which have yet to show signs of ageing or spoilage.
Elisa said: “In dishes where garlic is the main attraction, fresh cloves are best.
“Save your sprouted garlic for dishes that are cooked well and where garlic is used as a mild flavour enhancer.”
For garlic lovers, this is partly to ensure the garlic packs maximum flavour into the dish, particularly things like garlic bread, super-garlicky chicken, or perhaps a homemade salad dressing, notes Elisa.
Secondly, ditching sprouted cloves in garlic-centric dishes negates the risk of a bitter flavour seeping through.
Food experts at Chowhound explained that it’s a misconception that the sprouts themselves are bitter. They only taste mildly grassy.
In fact, the sprouting process triggers a chemical change that reduces the garlic’s natural sugar level and makes the clove itself bitter.
Sprouted garlic cloves still have a place in culinary ventures despite their less palatable taste. In slow-cooked dishes, this bitterness is much harder to detect, which is why Elisa suggests saving sprouted garlic for things like your favourite slow-cooked casserole, curry, or chilli con carne.
As for the shoots, don’t discard them. Their delicateness can level up things like salads and stir fries thanks to their tenderness and grassy, herbal flavour.
To prevent garlic from sprouting, store it in a cool, dry, and dark place with good air circulation, ideally around 15-20C. Avoid storing garlic in the refrigerator or plastic bags, as these conditions can promote sprouting and rotting.
