After three months of side-by-side testing, one storage method kept garlic plump, firm, and nearly sprout-free—while the fridge accelerated spoilage.
Sprouted garlic is generally safe to eat if the clove is free of mold or odor. Sprouting affects flavor more than safety, but it can make the garlic taste bitter.
The Province on MSN
Why some garlic keeps — and some doesn't
Q. Why does homegrown, stored garlic sometimes begin producing tiny green sprouts as early as mid-winter in some years while in other years it stores without sprouting well into spring?
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