Can you eat the green part of garlic?

In this article, we will answer the question “Can you eat the green part of garlic?” and discuss Is it safe to eat sprouted garlic?

Can you eat the green part of garlic?

Yes, you can eat the green part of garlic. When garlic is grown, the green section is the beginning of what would be the plant’s leaves. The leaves may be used in place of minced, chopped, or whole garlic in a variety of dishes. Instead of garlic cloves, the leaves may be gathered. Their taste is more subdued. As a result, all sections of garlic may be eaten.

Is Sprouting Garlic Safe to Consume?

There are many ways to cook with garlic, but occasionally a sprout grows out of the heart of a clove. Grab a couple of bulbs of garlic while you’re prepping the rest of your ingredients. When you begin to peel the papery skin, everything grinds to a standstill. Cutting open or firing out of the clove will reveal something green lurking within that can’t be ignored.

Although the sprouting cloves are a nuisance to remove, the additional work is worth it for the flavor of the finished result. You may wonder why they emerge, and how to quickly get rid of them so you may continue to cook.

Is it safe to consume garlic seed sprouts?

Even while these vivid green shoots are safe to consume, there are some drawbacks. If you’re making anything delicate like aioli, mayonnaise, or a salad dressing, the sprouts’ stronger bitter taste may be more apparent.

The greens may be chopped up for things like stir-fries or robust braises if garlic is the star of the meal and is going to be cooked. Since something sweet is the ideal counterbalance to bitter flavors, adding it to a meal that already contains both is a no-brainer.

A simple method for getting rid of the green sprout

Once you’ve sliced the garlic in half lengthwise, use your finger to pluck out the green sprout. Slice, chop or mince the garlic after discarding the stems.

My garlic is growing, but why?

Softneck garlic, or Allium sativum, is the most common kind of garlic offered in supermarkets because it has the longest shelf life. However, if the bulbs are not adequately preserved, sprouts may develop over time. If you overdo it with light, humidity, and heat, you may end up with growing garlic bulbs.

Garlic may be stored in an airtight container.

Your kitchen pantry may serve as an ideal location for storing garlic since it is cold, dry, and well ventilated. It’s best to keep the temperature between 60 and 65 degrees Fahrenheit (15 and 18 degrees Celsius) in a mesh bag, paper bag, or ventilated basket. For a few months, this may prolong the life of the device!

Garlic’s Green Germ: Is It Necessary?

When it comes to garlic, there is a season, and that season is generally from spring to mid-summer depending on where you reside. Garlic heads in France, known as ail nouveau, are large and juicy, with moist skin tinged with pink. 

Garlic becomes pink as it matures, and in France, a particular “rose” garlic known as ail rose de Lautrec is officially recognized by the government as such. As the months go by, the garlic season finishes, and the leftover heads are put away for the winter months.

It is common in France to refer to garlic that has been preserved as ail sec (dried garlic). And in many circumstances, those garlic cloves will grow a green germ that is supposed to be bitter and should be removed during storage. 

I’ve stated it before, and I know it for a fact. However, I haven’t put it to the test yet. Because Marcella Hazan (an expert on Italian cooking) never removed the green germ, I decided to check whether removing it actually made a difference.

In order to enhance the garlic flavor, I used cold-pressed safflower oil instead of olive oil in my mayonnaise. So the aoli has a lighter hue than usual. 

I made two batches of mayonnaise, each containing 85 grams of mayonnaise and 10 grams of finely chopped garlic, one with the green germ and the other without the germ. After that, I let them sit for two hours so that they could combine and absorb the garlic taste.

As a lifelong green-germ picker, I was astonished by the difference. Garlic mayonnaise sans green sprouts was vibrant and pungent. Despite tasting equally as garlicky, the green germ had a bite and a scorching “burn” at the end when swallowed, which I considered being an acrimonious taste experience.

I may have mistaken it for garlic if I hadn’t known it included a green germ. There was, however, a noticeable disparity.

To learn more about eating the green part of garlic click here


In this article, we answered the question “Can you eat the green part of garlic?” and we discussed Is it safe to eat sprouted garlic?


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.