Sprouting garlic is edible. Usually put the garlic in a cool and ventilated environment, if it appears to sprout, this time the garlic cloves will not change color, but still can be eaten. Therefore, as long as the head of garlic is not discolored, moldy and rotting, even if it is sprouted, it can be eaten, and there is no harm in eating it. However, the sprouted garlic cloves because of the nutrition to the "new life", they inevitably shriveled, shriveled, food value greatly reduced.

Secondly, if you peel off the sprouted garlic, you will see the center of the green shoots of garlic. After the green shoots grow out of the garlic cloves, it is the green leafy vegetable of garlic cloves. If you put the garlic shoots on a plate with water, it not only brings the beauty of greenery to your kitchen, but also replaces scallions as a condiment.

Expanded Information:

Sealing Plastic Bags to Delay Garlic Sprouting--

Is there a way to keep garlic from sprouting or delay sprouting? You can put garlic in a plastic bag, seal the bag tightly, and put it in a dry and cool place. This way, the carbon dioxide released by the garlic can't be emitted, relatively reducing the oxygen inside the bag, and also blocking the moisture, which can make the garlic dormant.

Eating raw effect--

Garlic Institute experts believe that the reason why garlic can have such excellent effect, because it contains allicin and alliinase these two effective substances. Allicin and alliase each stay quietly in the cells of fresh garlic, and once the garlic is crushed, they come into contact with each other, resulting in the formation of allicin, a colorless, oily liquid. Allicin has a strong bactericidal effect, it enters the human body can react with bacterial cystine to generate a crystalline precipitate, destroying the SH group in the sulfur-amino organisms essential to bacteria, so that the metabolism of bacteria appears to be disordered, so that they can not reproduce and grow.