When you cut open a clove of garlic, typically you expect to find a nice, cream-colored center. However, at times, there may also be a small green sprout present. What exactly is this sprout, where does it come from, and the crucial question—can it be consumed?
Minwei Xu, an assistant professor in the plant science department at North Dakota State University and a member of the Institute of Food Technologists’ Fruit & Vegetable Products Division, explains that when garlic begins to turn green inside, it signifies that the garlic is sprouting. This sprouting occurs when the garlic initiates the growth of new shoots and roots, indicating that it is no longer fresh and has been stored for an extended period.
Xu notes that garlic sprouts as a result of the cloves being exposed to moisture and warm temperatures. This phenomenon is common in environments such as warm and humid storage areas like the pantry.
To prevent garlic from sprouting, Xu suggests storing it in a cool, dry place with adequate air circulation. Options for storage include the refrigerator in a mesh bag or container with holes for air circulation, or in a dark, cool pantry. It is advisable not to store garlic near produce that emits ethylene gas, such as apples, potatoes, or tomatoes, as this can accelerate the sprouting process. Additionally, avoid keeping garlic in damp or warm locations, such as next to an oven or stove.
Xu recommends using garlic promptly and not storing it for prolonged periods to deter sprouting. In cases where a large quantity of garlic is on hand, separating the cloves and storing them in smaller portions can aid in ensuring they are used before sprouting occurs.
Regarding the consumption of sprouted garlic, Xu confirms that the sprout can be eaten, but some individuals may find it to be bitter. Chef and cookbook author David Lebovitz conducted an experiment to evaluate how the taste of a dish changes with and without the green sprout present in the garlic. Lebovitz, referring to himself as a “life-long green-germ plucker,” prepared mayonnaise and pasta with and without the garlic sprout. In his findings, he observed that the mayonnaise created without the sprout had a “lively and garlicky” flavor, while the batch containing the sprout had a biting and “disagreeable” hot sensation post-consumption. When making pasta sautéed with garlic, the presence or absence of the garlic sprout had minimal discernible impact on the dishes.
Lebovitz advises removing the green germ when utilizing garlic raw, asserting it is essential for optimal flavor. For cooking purposes, although the sprout’s impact was less pronounced in his experiment, he still recommends removing the green sprout from the center. He humorously likens this act to the satisfaction derived from cleaning the lint filter in a dryer.
