Can You Eat Sprouted Garlic?

I cook with garlic almost every day, so it’s not unusual for me to reach for a bulb and find bright green shoots emerging from the cloves. At first, I used to toss them out, assuming sprouted garlic was past its prime. But after a little research (and a call to my dad, who swears by using every part of his ingredients), I learned that sprouted garlic isn’t just safe to eat—it can actually be beneficial.

Is Sprouted Garlic Safe to Eat?

Yes! Sprouted garlic is perfectly safe to eat, as long as the cloves are still firm and haven’t turned mushy or moldy. The green shoots indicate that the garlic is undergoing a natural aging process. While the flavor can be slightly sharper and more bitter, it is not harmful. In fact, some studies suggest that sprouted garlic contains even more antioxidants than fresh garlic, making it an unexpected nutritional boost.

Does Sprouted Garlic Taste Different?

The taste of sprouted garlic can be a little stronger and slightly bitter compared to fresh cloves. The green shoots themselves have a more grassy, herbaceous flavor, which some people find unpleasant in raw dishes. If you’re making a delicate sauce or salad dressing, you might prefer fresh garlic. However, in cooked dishes, the difference is minimal, and sprouted garlic works just as well in stir-fries, soups, and roasted dishes.

How Can You Use Sprouted Garlic?

If your garlic has sprouted, there’s no need to waste it. Simply trim off the green shoots if you find the flavor too strong, or leave them intact if you don’t mind a bit of extra bite. You can use sprouted garlic just as you would regular garlic—chopped, minced, or roasted. One of my favorite ways to use it is in garlic confit, where the slow-cooking process mellows out any sharpness, leaving behind rich, buttery cloves perfect for spreading on toast.

How to Store Garlic to Prevent Sprouting

Garlic tends to sprout when exposed to moisture and warmth for too long. To slow down the process, store whole bulbs in a cool, dry, and dark place—like a pantry or a garlic keeper with proper air circulation. Avoid keeping garlic in the fridge, as the humidity can encourage sprouting even faster. If you have excess garlic, consider freezing peeled cloves or roasting them for later use.

Final Thoughts

So, can you eat sprouted garlic? Absolutely. Not only is it safe, but it may also be even more nutritious than fresh garlic. If the flavor is too intense for your liking, simply remove the green shoots before using. If you love cooking with garlic as much as I do, be sure to check out our other garlic-related guides, from the best ways to roast garlic to tips for making the perfect garlic butter. And don’t forget to follow us on social media for more kitchen tips and tricks!