Garlic germination is edible, garlic germination is a normal phenomenon, garlic germination is non-toxic and will not affect human health, so it can be eaten normally. Compared with garlic, the bud from garlic is richer in nutritional value, which not only contains the original nutritional components of garlic, but also contains rich dietary fiber, vitamin A and vitamin E. After eating germinated garlic, it not only has anti-inflammatory and bactericidal effects, but also stimulates intestinal peristalsis and regulates gastrointestinal function. However, the germinated garlic is also irritating to some extent, so you can't eat too much at a time, so as not to stimulate the gastric mucosa and cause stomach wall spasm and stomachache. It is best to eat germinated garlic after heating, so as to reduce the existence of irritating substances and the nutritional value will not disappear.
Let's first understand the process of garlic germination. After garlic is harvested, the dormancy period is generally 2-3 months. After the dormancy period, garlic will germinate and grow leaves quickly at a suitable temperature, consuming nutrients in the stem. No matter whether it is green garlic, garlic moss or garlic cloves, no toxic substances will be produced in the transformation process of each growth stage. Therefore, as long as garlic does not change color, mildew and rot, it can be eaten even if it sprouts, which is harmless. But the edible value of germinated garlic will be greatly reduced, because it gives nutrition new life. Therefore, if garlic is found to have sprouted, it is better to simply cultivate and eat the garlic leaves that have grown. In order to preserve garlic, it is suggested to put garlic in a plastic bag, then seal the mouth of the bag and put it in a dry and cool place. In this way, the carbon dioxide released by garlic cannot be distributed, and the oxygen is reduced, which also blocks the water. Garlic is dormant, which will delay germination.