Do you really need to remove the germ from garlic?

Although you normally remove the germ from the garlic before cooking it, it is actually not necessary to do so at all, quite the contrary.

Garlic, a superfood traditionally used for its antimicrobial properties, able to help fight infections and strengthen the immune system, is not only excellent for your health, but delicious in soups, sauces or to spice up dishes. If, as with potato sprouts, your instinct is to remove the germ from a clove of garlic, it is not so simple.

Garlic germ, edible or not?

First of all, know that the presence of sprouts does not indicate that garlic is bad. On the contrary, some studies even claim that sprouted garlic could be even better for your health. As it ages, the garlic plant produces more antioxidants, sometimes up to five times more. These antioxidants help neutralize free radicals in the body, which are responsible for the aging of the body, thus helping to reduce the effects of oxidative stress but also to prevent various diseases. The garlic sprout is therefore a health asset that would be a shame to waste.
Despite its virtues, some people prefer to remove the germ from the garlic clove before using it in cooking, not only for taste reasons, but also for digestive reasons. Although it is not necessary to do so, the taste of your garlic will be better if you do. The germ is in fact the most bitter part of garlic, and its high sulfur content makes garlic more…

Read the rest of the article on Elle.fr

Also read