|Sprouted garlic ~ cut in half with sprout removed|
Cooks appreciate its long term storage however, the cloves are how the garlic reproduces, so it will sprout in the spring. Those bright green shoots emerging from a head of garlic don't mean it has gone 'bad' and eating it won't make you sick... it is perfectly safe. The only time I would throw garlic out is if the cloves are yellow, mushy and smell bad or are totally dried out.
Here are a few ways to use sprouted garlic;
1) Use it as normal ~if the sprout is small and the clove is still firm, chop the sprout with the clove and use as usual. Some people say these small shoots can be bitter and will impart their off flavor into whatever you are cooking, though I have never found this to be so.
2) Remove the sprout ~ if you do not want the sprout and the rest of the bulb is firm and smells like good, fresh garlic; peel the cloves as you normally would, and slice each one lengthwise down the middle. The green shoot will be visible and is simple to remove; grasp it by the top and pull it out. Use the remaining clove as you normally would. If you have a large amount of last year's garlic in storage that are starting to sprout; peel the cloves, remove the sprout and discard. Freeze the remaining cloves in a zip-type baggie. Remove cloves from the freezer and prepare as needed for use in recipes.
|Growing Fresh Garlic Sprouts ~ Day 4|
4) Plant it! ~take them outside and place the bulb sprout side up in the dirt and push them down until the bulb is covered all the way. Put them in flower boxes or pots, among flowers and vegetables. They grow easily and fast. Leave them in place long enough and a new head will form.
Till next week... Bon Appetit!
Photos by Sally Rae