'“Sprouted” garlic — old garlic bulbs with bright green shoots sprouting from their cloves —is commonly thought to be past its prime and routinely gets tossed into the garbage bin without a second thought.
While some old sprouted foods can actually be dangerous because they release toxic chemicals which can harm the body, that’s not the case with sprouted garlic – on the contrary. In fact, a study funded by Korea’s Institute of Planning and Evaluation for Technology, which was recently published in the ACS’ Journal of Agricultural and Food Chemistry found that sprouted garlic has even more antioxidant activity than its younger, fresher brethren.'
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