Is your garlic sprouting some green shoots? That’s called a “germ” and it’s pretty harmless.
If you’re chopping up some garlic for a marinade or to use for some cooked spinach, remove the germ. If you leave it in there, the garlic can retain a bitter taste.
Simply cut the garlic clove in half, and lift the germ out of both sides with a pairing knife.
If you’re roasting the garlic or throwing it in a crockpot, don’t bother. The germ will lose all bitterness when slow-roasted.
Look out for a roasted garlic tutorial, coming your way in a Free For All Friday.
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