Lugaru
Sous Chef
Ok... I usually buy my garlic by the pound since I like having large quantities of the real thing on hand at any moment. Any way's Im not a SUPER garlic freak so each load tends to last me a month or two and eventually reaches a point where it starts to sprout hollow green stems or leaves similar to chives.
Now I keep using the garlic any way's (for me it's a good sign, it tells me it's still alive and fresh) but these sprouts that I throw away... are they garlic sprouts as seen in many pacific asian recipies and some fusion couisine? Is there a use for them?
Now I keep using the garlic any way's (for me it's a good sign, it tells me it's still alive and fresh) but these sprouts that I throw away... are they garlic sprouts as seen in many pacific asian recipies and some fusion couisine? Is there a use for them?