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:
- Garlic & Chive Tofu Cheese Croquettes
- Jalapeno-Roasted Garlic Spread
- Garlicky Collard Greens
- Sautéed Spinach With Roasted Garlic
- Mashed Yucca With Roasted Garlic
- Sautéed Broccoli With Garlic