Garlic is a kitchen staple for many, but spotting a green sprout poking out of a clove can raise questions about food safety. Experts say sprouted garlic is not a safety concern but could affect flavor.
Sprouted garlic is safe to eat as long as it hasn’t spoiled.
“A green sprout is mostly a sign of age and not quality,” Lizzy Swick, MS, RDN, told Health. If the clove is still firm and there’s no mold, sliminess, or off smell, it’s generally fine to use, she explained.
Importantly, sprouted garlic does not become toxic. Some research suggests that as garlic ages and sprouts, certain antioxidant compounds may increase. Safety concerns arise only when garlic shows clear signs of spoilage, but not from sprouting alone.
Garlic sprouts because it’s a living plant. Over time, or under certain conditions, it begins to grow a new shoot. “Garlic is alive, and the fact that it sprouts is actually a good thing,” Swick said.
That green shoot is the early 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 sprouts if it’s been exposed to excess moisture, light, or heat, which makes the garlic generate a new plant,” Lisa Andrews, MEd, RD, LD, told Health.
Sprouted garlic tends to taste more bitter or sharper 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 usually milder and may go unnoticed.
If flavor is a concern, removing the sprout can help. Both experts recommend removing the green center before using the garlic. Doing so won’t affect safety; it’s purely a taste preference.
However, if the garlic tastes extremely bitter, has changed texture, or smells off, it’s best to discard it.
While sprouted garlic is usually safe, there are times when it should be discarded.
Toss garlic if you notice:
- Mold or fuzzy growth on the cloves
- A soft, mushy, or slimy texture
- A strong sour or rotten smell
- Cloves that feel hollow or collapsed
“These are signs of spoilage, not just aging,” Andrews said. In those cases, garlic may harbor bacteria or mold that can cause foodborne illness.
The right storage conditions can delay sprouting and preserve garlic’s quality.
- Store whole heads properly: Keep whole garlic heads in a cool, dry, dark, well-ventilated place, such as a pantry, on a countertop away from heat, or in a ceramic garlic keeper that allows airflow.
- Avoid airtight containers: Sealed plastic bags or airtight containers trap moisture and can speed up sprouting and mold growth. “Garlic needs air,” said Andrews.
- Skip the refrigerator for whole garlic: While refrigeration may seem like it would extend shelf life, humidity in the fridge can actually cause garlic to sprout faster, according to Andrews.
- Choose fresh garlic at the store: Buy bulbs that feel heavy for their size and have tight, papery skins. Garlic that feels soft or is already sprouting at purchase is likely past its prime.
- Handle peeled or chopped garlic differently: “If it’s peeled and/or chopped, refrigerate and use quickly, or freeze for longer storage,” Swick said.
