Tag: Sprouted garlic

According to a 2014 study published in the *Journal of Agricultural and Food Chemistry*, garlic cloves sprouted for five days have significantly higher antioxidant activity than fresher, younger bulbs. This discovery challenges the common misconception that sprouted garlic is past its prime and should be discarded.

A 2014 study published in the *Journal of Agricultural and Food Chemistry* found that sprouted garlic, particularly cloves sprouted for five days, has significantly higher antioxidant levels than fresh garlic. When you notice green shoots emerging from your garlic, your first instinct might be to toss it, but this is a sign of new growth, not spoilage. The good news is that sprouted garlic is perfectly safe to eat, though its flavor may be slightly different.

According to a 2014 study published in the Journal of Agricultural and Food Chemistry, garlic that has been sprouted for five days contains higher levels of antioxidants than fresh garlic. But does this mean it's safe to eat garlic germs, and is it always a good idea? The answer is more nuanced than you might think, hinging on factors like flavor and how you plan to use it.