garlic shoot

[JamesEverton]

Sometimes when you slice open a clove of garlic there is the start of a green shoot growing. I realise that this means that the garlic is probably not the absolute freshest but does the presence of the shoot matter? Do I throw the clove away, take the shoot out and use the garlic, or just slice up and use the garlic with the shoot in it?

[qapmoc]

Hi James, no it doesn't matter, but on the subject of garlic for anyone who is interested, if you remove the shoot or what would be the shoot from the centre of each clove before using it the smell on your breath is much less.

[brachiopod]

Just to back qapmoc, there is certainly no harm in using and eating garlic containing a greenish shoot. However, as already mentioned, it does tend to be the most potent part. Removing it before using (just by whacking the clove with the flat of your knife and pulling the shooty-bit out with your fingers) gives you all the garlic taste, but (allegedly) less of the garlic breath !!!

[Cetti]

Well I never James, only last week I read TV chef Jean Christophe Novelli saying that a lot of people find it hard to digest garlic, and the secret was to remove the green shoot and the problem would be solved. What qapmoc has said makes it even more interesting.

[JamesEverton]

Fantastic - thanks guys.

[loopey]

the green shoot can also be a bit bitter.