Bawang Putih Bertunas Still Safe to Eat or Should it be Discarded? This is What Experts Say

Illustration of a sprouting garlic. (Freepik/bdspn)

JAKARTA - Garlic is a mandatory kitchen ingredient in many homes. However, when you see green shoots coming out of the garlic clove, many people immediately hesitate, is it still safe to eat?

The good news is, experts say that garlic is still safe to eat, as long as it does not show signs of decay. What usually changes is just the taste.

Nutritionist Lizzy Swick, MS, RDN said that sprouting white onions are still safe to use as long as the cloves are still hard and there is no mold, mucus, or unpleasant smell.

"Green shoots on garlic indicate a long age, not that the quality is dangerous. Garlic that has sprouted is not a poison," he said, quoted from the Health page.

Several studies show that as the age increases and buds appear, certain antioxidant content can increase.

New security problems arise if the garlic is clearly rotten, not just sprouting.

"Garlic can sprout because it is basically a living plant," said Swick.

Over time or if exposed to certain conditions, garlic will begin to grow new shoots.

The green shoots are the future stems of garlic plants. Sometimes it is visible at the top of the clove, or appears as a green part in the middle when the onion is cut.

"Garlic usually starts to sprout if exposed to excess moisture, light, or low temperatures that trigger the growth of new plants," said nutritionist Lisa Andrews, MEd, RD, LD.

Planted garlic tends to have a more bitter and sharp taste than fresh garlic. This bitter taste is mainly found in the green shoots.

In raw dishes such as salad dressings, pesto, or aioli, the bitter taste can be more pronounced. However, in cooked dishes, the bitter taste is usually milder and even not felt.

If you want to reduce the bitterness, just throw away the green bud in the middle before using it. This is just a matter of taste, not a safety issue. However, if it tastes very bitter, the texture changes, or the smell is not pleasant, it should be thrown away.

When Should You Throw Away Garlic?

Even though the shoots are not a problem, there are some signs that garlic is no longer usable.

- There is a white/green fungus or hair on the clove

- The texture is soft, watery, or slimy

- Strong sour or rotten smell

- The nail feels empty or flat

"If these signs appear, garlic is likely to be contaminated with bacteria or fungi that can cause food poisoning," said Andrews.

How to Store Garlic so it Doesn't Grow Quickly

Proper storage can slow down the growth of shoots and maintain the quality of garlic.

- Store whole in a cool, dry, and dark place with good air circulation, such as on a kitchen shelf or a special ceramic container for onions.

- Avoid airtight containers, because they can hold moisture and accelerate mold and shoots.

- Do not store whole onions in the refrigerator, because the humidity of the refrigerator can actually trigger sprouts faster.

- Choose fresh onions when buying. Buy onions that feel heavy, the skin is dry and tight, and not limp.

- For peeled or chopped onions, store in the refrigerator and use immediately, or freeze for longer storage.