Is Sprouted Garlic Safe to Eat? Experts Weigh In

Garlic is a staple food for many, but spotting a green shoot emerging from a clove can raise questions about food safety. Experts say sprouted garlic poses no safety concerns but could affect flavor.

Sprouted garlic is safe to eat as long as it is not spoiled.

“Green growth is primarily a sign of age, not quality,” said Lizzy Swick, MS, RDN. Health. If the clove is still firm and there is no mold, stickiness or unpleasant odor, it is usually fine to use, she explained.

It is important to note that sprouted garlic does not become toxic. Some research suggests that as garlic ages and germinates, certain antioxidant compounds may increase. Safety concerns only arise when garlic shows obvious signs of deterioration, but not just from sprouting.

Garlic grows because it is a living plant. Over time or under certain conditions, new growth begins to grow. “Garlic is alive and the fact that it’s sprouting is actually a good thing,” Swick said.

This green shoot is the first stem of a garlic plant. You might see it emerging from the top of the clove or notice a green center when you slice the garlic open.

“Garlic germinates if it has been exposed to excess moisture, light or heat, causing the garlic to generate a new plant,” said Lisa Andrews, MEd, RD, LD. Health.

Sprouted garlic tends to taste more bitter or pungent than fresh garlic.

The bitterness is concentrated in the green shoot itself. Swick said you may notice this more in raw preparations, such as salad dressings, pesto or aioli. In cooked dishes, the bitterness is generally milder and may go unnoticed.

If flavor is a problem, removing the sprout may help. Both experts recommend removing the green center before using the garlic. This will not affect security; it’s purely a taste preference.

However, if the garlic tastes extremely bitter, has changed texture, or has an unpleasant odor, it is best to discard it.

Although sprouted garlic is generally safe, there are times when it should be thrown away.

Mix in the garlic if you notice:

• Mold or fuzzy growth on cloves
• A soft, pasty or viscous texture
• A strong sour or rotten smell
• Cloves that appear hollow or collapsed

“These are signs of deterioration, not just aging,” Andrews said. In these cases, garlic may harbor bacteria or mold that can cause foodborne illnesses.

Good storage conditions can delay germination and preserve garlic quality.

• Store whole heads correctly: Store whole garlic heads in a cool, dry, dark, well-ventilated place, such as a pantry, on a counter away from heat, or in a ceramic garlic guard that allows air circulation.
• Avoid airtight containers: Sealed plastic bags or airtight containers retain moisture and can accelerate the germination and growth of mold. “Garlic needs air,” Andrews said.
• Avoid the refrigerator for whole garlic: Although refrigeration may seem to extend shelf life, humidity in the refrigerator can actually cause garlic to germinate faster, according to Andrews.
• Choose fresh garlic at the store: Buy bulbs that feel heavy for their size and have tight, papery skin. Garlic that is soft to the touch or already sprouting when purchased is likely past its prime.
• Handle peeled or chopped garlic differently: “If it is peeled and/or chopped, refrigerate it and use it quickly, or freeze it for longer storage,” Swick said.