Germinated ginger and garlic are not poisonous. When onion and ginger germinate, they often consume a lot of nutrients, resulting in the phenomenon of wilting leaves, and the nutritional value of food is greatly reduced. But it will not produce toxic substances, so the sprouted onion and ginger can still be eaten, and the taste and nutrition will be greatly reduced.

After the dormancy period of garlic seeds, in a suitable environment, it will gradually sprout and grow leaves, consuming a lot of nutrients, leading to garlic atrophy and shrivel. When you eat garlic, you should first remove the sprouted part, so as to keep the taste of the food.

Extended data:

Preservation method of ginger:

Methods Store a handful of ginger in the refrigerator. If the ginger has been peeled, this method is also applicable, but it will not be stored as long as the peeled ginger. Ginger is put in a fresh-keeping bag. Put the peeled ginger in a fresh-keeping bag and squeeze out all the air. Put it in the vegetable storage compartment of your refrigerator and keep it fresh for a month.

Method 2: If you haven't used ginger, you can put it directly on the plastic wrap. Finally, wrap the ginger tightly with plastic wrap and put it in a cool place. Ginger preserved in this way will not go bad or shrivel up after a year.

Preservation of garlic:

The first method is to tie garlic together and hang it, or put it in a bag and hang it in a cool, ventilated and dry place like this, so it can be preserved for a long time.

The second method is to put garlic in the refrigerator, so that garlic is in a low temperature, low oxygen and dry environment, unable to carry out photosynthesis, and temporarily in a dormant state, which is conducive to long-term preservation.

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