Staying in a humid environment can cause tuber vegetables to sprout, and some sprouted vegetables may become toxic and inedible, such as potatoes. However, sprouted garlic is a different story.
Garlic sprouts and garlic bulbs are born from the same root. The garlic sprouts (green garlic) usually used for stir-frying meat are the green shoots that grow after garlic bulbs sprout. In other words, sprouted garlic bulbs can be eaten, and if planted in soil, they can be harvested as garlic sprouts. But it is important to note that moldy or rotten garlic bulbs should not be consumed.
Sprouted garlic bulbs can be safely eaten, but there are changes in the nutritional content. According to a 2014 study in the Journal of Agricultural and Food Chemistry, sprouted garlic for five days has the highest antioxidant activity compared to fresh garlic.
Garlic contains beneficial compounds that have health effects, and adding a few cloves when cooking can help eliminate odors and enhance flavor. However, sprouted garlic bulbs provide nutrients to the tender shoots, altering the overall taste. When garlic bulbs first start to sprout, the sprout can be seen by cutting open the clove. If you do not like the taste of the tender shoots, you can cut them off with a knife before cooking.
For a whole sprouted garlic bulb, consider using it in dishes where garlic is not the main flavor, such as soups or stews, or dishes with low garlic content, to minimize the impact on overall flavor. Below are some garlic-flavored recipes, where you can remove the sprout from the middle of the garlic bulb before use.
Chicken Broth:
Roast a whole chicken or chicken bones until browned, then transfer to a soup pot, add water, bay leaves, garlic, onions, carrots, and a bouquet garni, and simmer slowly for 2 hours. Remove any surface oil from the cooked chicken broth, store in a sealed container, and freeze for up to six months.
Stir-Fried Brussels Sprouts:
Slice or chop Brussels sprouts and mix with crushed garlic. In a skillet, fry bacon until the fat is released, then add the vegetables and stir-fry for about 3 minutes. Season with salt and freshly ground black pepper just before finishing. Serve with freshly grated Parmesan cheese for added flavor.
Baked Salmon Cakes:
Canned salmon combined with garlic paste can quickly create flavorful fish cakes. Mix mashed salmon with garlic paste, lemon juice, eggs, salt, and black pepper. You can also add garlic powder and paprika for extra flavor. Shape the mixture into small round cakes about 3 inches wide, place on an oiled baking sheet, brush the cakes with some oil, and bake at 200 degrees Celsius for about 20 minutes.
Mustard Vinaigrette:
Try this vinaigrette with garlic paste in a kale or arugula salad; the taste is amazing. Mix garlic paste, white wine vinegar, lemon juice, Dijon mustard, grated Parmesan cheese, salt, and freshly ground black pepper until combined, then gradually add extra virgin olive oil, stirring well. If you’re short on time, a food processor can be used for mixing.