If you’d like to get more from your garlic – let it sprout.

Fresh garlic is good. Old garlic is even better! 

A recent study looked at the nutritional and protective values of garlic bulbs and found that bulbs, or cloves, which have been lying around long enough to sprout were significantly better for us. As a matter of fact, they found garlic that had been sprouting for five days had nearly twice as many protective properties as unsprouted garlic.

You can speed up the sprouting process by storing your bulbs or cloves in a brown paper bag. Once your bulbs or cloves have sprouted, just use them as you would normally. Some people prefer to remove the green sprouts first while others like to cook with them. Just remember that sprouted garlic has a stronger flavor than unsprouted cloves.