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It happens to almost everyone at some point. You reach for a head of garlic in the pantry and notice a small green shoot growing out of one of the cloves.

In most cases, sprouted garlic is completely normal and still safe to eat. Garlic, like onions, is a bulb that naturally tries to grow when conditions are right. Understanding why garlic sprouts, how it affects flavor, and when to discard them can help you decide whether to use them or throw them out.

Why Does Garlic Sprout?

Garlic sprouts when the clove begins the early stages of its natural growth cycle. Like onions, garlic is a bulb that stores energy to grow into a new plant. When conditions are favorable, typically warmth, moisture, and light, the clove activates that stored energy and begins producing a green shoot.

This often happens when garlic has been sitting in the pantry for several weeks or months. While sprouting can occur at any time, it tends to happen more quickly in warm kitchens or when garlic is stored near sunlight.

The sprout itself is the beginning of a new garlic plant. If planted in soil, that small green shoot would continue to grow underground into a garlic bulb.

Is Sprouted Garlic Safe to Eat?

Yes, sprouted garlic is generally safe to eat as long as the clove itself has not spoiled. The green shoots do not produce harmful toxins and do not make the garlic unsafe.

However, sprouting does slightly change the garlic. As the green shoot grows, it pulls nutrients and sugars from the clove to support its growth. Because of this, sprouted garlic may taste slightly stronger, sharper, or more bitter compared with a fresh clove.

The texture can also change a bit. Older sprouted cloves may feel slightly softer or less juicy than fresh garlic, but they are still usable in most cooked recipes.

For the best flavor, it’s usually best to use sprouted garlic sooner rather than letting it age further.

Can You Eat the Green Sprout?

The green sprout inside a garlic clove is edible, but it often has a stronger and sometimes bitter taste. Because of this, many cooks prefer to remove it before using the garlic.

To remove the sprout, simply slice the clove in half lengthwise. The green core will be visible in the center and can easily be lifted out with the tip of a knife.

Removing the sprout is especially helpful when garlic will be used raw, such as in salad dressings, dips, or fresh sauces. The bitterness is more noticeable in uncooked dishes.

When garlic is cooked, such as in soups, roasted vegetables, or sautéed dishes, its flavor usually becomes less noticeable.

When Should You Throw Sprouted Garlic Away?

While sprouting itself is not a problem, there are certain signs that indicate garlic has spoiled and should not be used. Garlic should be discarded if you notice:

Soft or mushy cloves
Mold or dark spots on the surface
A sour, rotten, or unpleasant odor
Excessively shriveled or hollow cloves
Sticky or wet layers inside the clove

Fresh garlic should feel firm and dry. If the clove still looks healthy aside from the sprout, it is generally safe to use.

How to Use Sprouted Garlic

Sprouted garlic can be used in almost any recipe that calls for garlic. In fact, once cooked, most people will not notice any difference in flavor.

It works especially well in dishes where garlic is cooked along with other ingredients, such as:

Soups and stews
Pasta sauces
Stir-fries
Roasted vegetables
Marinades and braised dishes
Sautéed meats and vegetables

If you prefer not to cook with it, another option is to plant the sprouted clove in soil. Garlic sprouts can grow into green garlic shoots that can be harvested and used like mild scallions.

How to Prevent Garlic From Sprouting

Proper storage can help slow down sprouting and keep garlic fresh longer. Garlic prefers a cool, dry environment with plenty of airflow.

To help prevent sprouting:

Store garlic in a dry, well-ventilated container or mesh bag
Keep it in a cool pantry or cupboard away from sunlight
Avoid storing garlic in plastic bags, which trap moisture
Do not refrigerate whole heads of garlic, since humidity can encourage sprouting

Whole heads of garlic also last longer than individual cloves. Breaking apart the bulb exposes the cloves to air and can cause them to dry out or sprout faster.