Garlic is a popular ingredient used in cuisines around the world. It adds a distinctive flavor and aroma to dishes. Garlic comes in the form of a bulb that consists of individual cloves wrapped in a papery skin. Often, when you peel away the skin covering a garlic clove, you’ll notice a green portion inside.
What is the green part of garlic?
The green portion found in garlic cloves is called the germ or sprout. It is located at the center of the clove and is the part that can sprout into a new garlic plant.
Botanical purpose
Botanically speaking, the germ is an embryonic plant. If planted, it will produce roots and grow into a garlic plant. The germ enables the garlic bulb to reproduce and create new plants.
When does it appear?
The germ starts developing after the garlic has been harvested. While the garlic is underground, the germ remains dormant. But once the bulb is pulled from the soil and the paper-like skin is removed, the germ is exposed to air and light. This triggers it to start sprouting into a plant.
Older garlic that has been stored for several months is more likely to have a prominent green germ compared to fresher garlic. The germ continues to develop the longer the harvested garlic is kept.
Is the green sprout edible?
The green interior portion of garlic, also called the garlic sprout, is edible and completely safe to eat. In fact, it is considered a delicacy in some cuisines.
Here are some key facts about the edibility and taste of garlic sprouts:
- Has a mild, slightly sweet flavor that is less intense than the garlic clove
- Tender texture when raw; becomes soft when cooked
- Nutritious and rich in antioxidants, vitamins, and minerals
- Eaten raw in salads, dips, dressings, and sauces
- Often pickled and added to dishes for a tangy, garlic-y crunch
- Sauteed, stir-fried, or added to soups and stews
Culinary uses around the world
Eating the green sprout of garlic is common in many food cultures globally:
- Korean cuisine – Uses garlic sprouts raw or lightly cooked in salads, kimchi, and side dishes
- Chinese cuisine – Pickle brined garlic sprouts as a condiment or add stir-fried sprouts to noodle dishes
- Filipino cuisine – Include fresh garlic sprouts in vinegar-based dipping sauces
- Northern European cuisine – Uses pickled garlic sprouts in dishes like herring salad
- Indian cuisine – Saute garlic sprouts with other vegetables as a side dish
Potential concerns about eating garlic sprouts
While garlic sprouts are completely edible, there are a few factors to consider:
Maturity of the sprout
Younger sprouts tend to be more tender with a milder flavor. Mature sprouts that are several inches long may become too tough and fibrous, making them less palatable to eat.
Spiciness
As garlic sprouts mature, they can develop some of the characteristic heat and spiciness typical of garlic cloves. Eating large amounts of mature sprouts raw can lead to a burning sensation in the mouth.
Digestive irritation
Like garlic cloves, sprouts contain compounds that may irritate the gastrointestinal tract when consumed in excess. Individuals with digestive sensitivities may want to limit their intake.
Allergies
Those with garlic or other allium allergies should avoid eating garlic sprouts, as they may trigger an adverse reaction.
Nutrition of garlic sprouts
Garlic sprouts are low in calories but pack a nutritious punch. Here is how the nutrients in 3.5 grams (about 1 teaspoon) of raw garlic sprouts compare to the clove:
| Nutrient | Garlic Sprout | Garlic Clove |
|---|---|---|
| Calories | 4 | 4 |
| Fat | 0 g | 0 g |
| Carbs | 1 g | 1 g |
| Protein | 0 g | 0 g |
| Fiber | 0.1 g | 0.1 g |
| Manganese | 2% DV | 2% DV |
| Vitamin B6 | 1% DV | 2% DV |
| Vitamin C | 0% DV | 1% DV |
| Selenium | 0% DV | 0% DV |
As shown, garlic sprouts and cloves have a similar nutritional profile. Both are very low in calories, carbs, fat, and protein. They contain minimal amounts of fiber, manganese, vitamin B6, vitamin C, and selenium.
However, keep in mind that garlic sprouts are mostly water. By weight, garlic cloves contain higher concentrations of nutrients compared to sprouts.
Potential health benefits
Here are some of the potential health benefits offered by the nutrients in garlic sprouts:
- Manganese – Bone health, wound healing, antioxidant protection
- Vitamin B6 – Metabolism of proteins and carbs, immune function
- Vitamin C – Immune health, collagen formation, antioxidant
- Selenium – Thyroid function, DNA synthesis and protection, antioxidant
Additionally, garlic sprouts contain beneficial plant compounds like allicin that act as antioxidants and may have antimicrobial properties.
Risks of eating garlic sprouts
Overall, garlic sprouts are considered safe to eat. However, some people may experience adverse effects in certain situations:
- Digestive issues like bloating, gas, and abdominal pain when consumed in excess.
- Burning sensation in mouth and throat after eating a lot of raw sprouts, especially mature ones.
- Allergic reaction in those with garlic or lily allergies. Symptoms may include rash, itching, runny nose, etc.
- Potential for contamination with bacteria like salmonella if sprouts are eaten raw and have come in contact with contaminated irrigation water.
- Those taking blood thinners like warfarin should exercise caution with garlic sprouts due to anti-clotting effects.
How to store garlic sprouts
To retain the texture and maximize freshness of harvested garlic with sprouts, follow these storage tips:
- Store bulbs in a cool, dry, well-ventilated place out of direct sunlight.
- Avoid placing in sealed plastic bags, which can trap moisture and accelerate spoilage.
- Separate sprouted garlic cloves from unsprouted ones. The sprouts will continue developing and can shorten the other cloves’ shelf life.
- Place sprouted cloves in a paper bag or loosely cover the cut end with a paper towel to allow ventilation.
- Refrigerate sprouted cloves in a breathable container for 2-3 weeks max.
- Freeze peeled, chopped sprouts in an airtight container for 6-8 months.
How to use garlic sprouts
Garlic sprouts offer versatility in the kitchen. Here are some delicious ways to use them:
Raw
- Add to fresh salads, salsas, guacamole, dressings, and dips for a mild garlic flavor.
- Mix into hummus, tapenades, pesto, or herb sauces.
- Garnish finished dishes like soups, pizza, pasta, and breads.
Pickled
- Submerge peeled sprouts in a pickling liquid of vinegar, salt, sugar, and spices.
- Enjoy as a condiment or add to salads, sandwiches, and antipasto platters for tangy crunch.
Cooked
- Saute chopped sprouts in olive oil over low heat until softened.
- Stir-fry briefly with vegetables, noodles, grains, or meats.
- Add to soups, stews, curries, and broths.
- Roast chopped sprouts with olive oil and seasonings until lightly browned.
Conclusion
The green sprout found growing inside garlic is not only completely edible, but also delicious with a mild, sweet flavor. It offers an enjoyable way to add garlic essence to both raw and cooked dishes.
Garlic sprouts provide a similar nutritional profile to garlic cloves. And they contain beneficial compounds that act as antioxidants and may offer health benefits. However, those with allergies or on blood thinners should exercise caution.
When stored properly and handled safely, garlic sprouts can be a tasty and versatile culinary ingredient. Their tender texture and mellow garlic taste make them a great addition to salads, pickles, sauces, soups, stir fries, and more.
