Summer is a great time to harvest plump garlic cloves from your garden or select the cream of the crop at your local farmers market. But if you go overboard and end up with sprouted garlic–old bulbs that are sending out bright green shoots–don’t discard it. Sprouted garlic actually has higher antioxidant activity than fresh, younger bulbs.
A new study in the American Chemical Society’s Journal of Agricultural and Food Chemistry found that the green sprouts contain specific compounds that protect the plant against pathogens. To eat them, just mince the sprouts and toss into omelets, stir-fries, salads or sauces.