Sprouted garlic is safe to eat, though its flavor and aroma can be noticeably different from fresh, unsprouted garlic. Key points

• Safety: Sprouted garlic is not dangerous to consume. The green shoots are edible, and the bulb itself remains safe if there’s no mold, soft spots, or off odors.

• Flavor: The sprouts can make the garlic taste milder or sometimes bitter, depending on how far it has sprouted and its age. Many cooks use it anyway, especially in cooked dishes where the flavor is masked by heat.

• Quality cues: If the garlic is firm, intact, and free of mold, it’s fine to use. If it’s heavily shriveled, soft, or moldy, discard. Sprouted garlic is often a sign of aging, so using it sooner is preferable for best flavor.

Practical tips

• Use in cooked dishes: Sautéed, roasted, or in soups and stews, where the flavor difference is less noticeable.
• Remove the sprout if you want milder garlic: You can trim or remove the green shoot if you’re aiming for a more conventional garlic flavor.
• Storage: Store garlic in a cool, dry, dark place to slow sprouting; once sprouted, use it promptly for best quality.

Bottom line

• Yes, you can eat sprouted garlic safely. It may taste different, and in some cases bitter, but it remains edible and nutritious.