Can sprouted garlic be eaten?

Generally speaking, whether sprouted garlic can be consumed mainly depends on the degree of sprouting and the condition of the garlic. The specific analysis is as follows:

If the garlic has only slightly sprouted, with intact skin without damage or mold, and the cloves are plump, not soft or rotten, and without any unusual odor after peeling, it is usually edible after removing the sprout tip. Although some nutrients may transfer to the sprouts and the taste might be slightly inferior, no harmful substances are produced. After thorough washing, the garlic can be normally used for cooking, such as stir-frying or making fillings.

If the garlic has sprouted severely, with long sprouts, shriveled and wrinkled cloves, black spots or mold on the skin, and emits an unpleasant odor with a soft, rotten texture after peeling, then it should not be eaten. Severely sprouted garlic easily breeds mold during sprouting, which may produce substances harmful to health. Even if the sprouts and moldy parts are removed, harmful substances may have spread to the remaining cloves. Consumption may cause gastrointestinal discomfort.

When storing garlic, it should be placed in a cool, dry, and well-ventilated area, avoiding moisture and direct sunlight to reduce the chances of sprouting and mold. It is important to carefully inspect the condition of the garlic before consumption, and if unsure about its safety, do not consume it. Garlic should be thoroughly cooked before eating. If used raw, it is essential to ensure that the garlic is fresh and free from sprouting or spoilage.