Every spring, kitchens become “testing grounds” for sprouting garlic.
People rush to get rid of cloves with green shoots, not without reason considering them spoiled. But what if this is not the end, but the beginning of a new life for the vegetable?
Gardener Michael Griffiths offers an unusual life hack.
Instead of a trash can, the sprouted cloves should be placed in a plate of water with the roots down and left on a sunny windowsill.
In just a week, they will grow juicy greens, reminiscent of onions, but with a bright garlic aroma.
These shoots are perfect for omelettes, soups, or as a savory addition to toast. Just change the water every 2-3 days to avoid rotting.
When is it time to say goodbye to garlic?
The greens can be cut 4-5 times until the shoots become tough and tasteless. After that, the cloves are sent to the compost.
However, it is important not to miss the moment when the vegetable becomes dangerous: bluish spots or a fluffy coating are signs of mold.
This garlic really needs to be thrown away without regret.
Now, knowing about the hidden powers of sprouted garlic, you will not only reduce waste, but also get a free source of vitamins.
Next time you're cleaning out your kitchen drawers, consider this: Who knows, maybe that "old" garlic is ready to give you something new.
Author: Elena Shimanovskaya