Sprouted potatoes are best disposed of if they’ve gone mushy and wrinkly; any sprouts on old vegetables can be toxic for you. But did you know that consuming sprouted garlic is actually recommended? The next time your week-old bulbs of garlic get bright green shoots, don’t throw them away.

Garlic is filled with vitamins, minerals and antioxidants. It is anti-inflammatory, great for heart health and a natural antibiotic. With its strong aroma and delicious taste, it is a culinary favorite. Who doesn’t enjoy that sharp garlicky flavor?

After five to six days its bulbs start sprouting, which is often considered toxic. But according to a study in the Journal of Agricultural and Food Chemistry, old garlic is higher in antioxidants in comparison to the fresher variety. Researcher Jong-Sang Kim, PhD, explains, “Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”

Moreover, sprouted garlic amplifies garlic’s immune-boosting, heart-healthy and anti-inflammatory benefits. While you must still cut off the sprouts, the bulbs of older garlic are absolutely safe and beneficial for you.

So go on, enjoy garlic in these delicious Z Living recipes:

Head to our Food section for healthy recipes and the latest food trends.
Find quick and easy Nutrition tips here.

Read More:
Fast Five: Surprising Uses Of Garlic
Unlocking The Health Benefits Of Garlic
Protect Your Heart With The Goodness Of Garlic