Garlic is a vegetable that we always have at home, and we use it in many dishes, especially when we make dishes with meat. Many people have had the experience of buying a bunch of garlic and finding it sprouted after a while. Is sprouted garlic still edible? If you still don’t know whether sprouted garlic is toxic or not, read the following! Let’s first understand the process of garlic sprouting. After garlic seeds are harvested, the dormancy period is usually 2 to 3 months. After the dormant period, under the suitable temperature (5~18℃), garlic seeds will sprout and grow leaves rapidly and consume the nutrients in the stem. Whether it is green garlic, garlic shoots or garlic cloves, no toxic substances are produced during the transformation process of each growth stage. Therefore, as long as the garlic is not discolored and moldy, it can be eaten even if it is sprouted, and there is no harm in eating it. However, the edible value of sprouted garlic is greatly reduced because the nutrients are given to the “new life”. Therefore, if you find that garlic is sprouting, it is better to cultivate it and eat the leaves that have grown. When you peel the sprouted garlic, you will see the green shoots of garlic in the middle. After the green shoots grow out of the garlic cloves, they become a green leafy vegetable called garlic scapes. If you put the garlic shoots on a plate with water, it not only brings the beauty of greenery to the kitchen, but also can be used as a condiment instead of chopped green onion. The lime green garlic leaves are also a little more nutritious than the unsprouted garlic, so you can eat them without worry. To keep garlic well, here is a tip: 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 from the garlic will not be emitted and the oxygen will be reduced, and the moisture will be blocked, so the garlic will be in a dormant state and the germination will be delayed.