I seem to remember being told at some point in the distant past that you shoudn't eat them at this point. Has anyone else ever heard that? Is there any truth to it? What's the reason (if any)?
In the past I didn't want to waste the whole thing so I would simply remove the green bit from the middle and eat the rest. These days I just use the whole thing, and I'm still alive so it can't be that bad. But I still wonder sometimes ...
For me, if there is 1/4 inch or less of the green stuff sticking out of the clove. I remove it and use the clove as I normally would. If there is more sprout or the clove otherwise doesn't look right, darker color, squishy, etc., into the compost pail it goes.
Onions I don't know about. They never stick around my house long enough to sprout. Garlic doesn't get the opportunity to much either.
I googled up a use for sprouted garlic. I have never tried this but I think I might...
Only 1/4 inch? The garlic I used tonight had at least an inch coming out the top! Hmm. And I've had onions with a good few inches growing out the top also. It seems that the veg I buy from little corner stores is often close to sprouting even when you buy it and by about a week or so later I have a garden in my cupboard. I guess it's a better sign than the stuff you get from supermarkets is so far from ripe that it would probably keep forever. I need some middle ground I guess.
Like you, I also don't use it if it's dark or squishy, but if it's firm and sprouty then I've been using it.
By the way, how can it be growing weeks or months after it's been harvested?
I was going to pickle garlic and so I peeled 36 heads of garlic. Because that took so long I had to wait until the next day to pickle them. I put them in a very large jar, which, it turns out, is an excellent way to sprout garlic. Now I have almost 4 pounds of sprouting garlic. Unless I decide to become the Johnny Appleseed of garlic, I have way too much to plant. (Especially with all the snow we just got.) Any suggestions would be greatly appreciated.
wow, 9 year old thread
All parts of the garlic plant are edible, although some bits get fibery/woody with age. Even the seeds are used, often sprouted. All thats true of onions too.
Some types of garlic are grown just for their leaves (Allium ursinum, for example). Green bits naturally have more of the green-bits vitamins like A, B's, K and they tend to be milder.
Just yesterday I dug up three skinny 6-8" tall garlic plants and chopped them up with onion and oregano for a raw condiment to go with my stew. Good stuff. Any taller or fatter and they would have been too fibery.