Garlic sprouts

Garlic sprouts, also known as tender garlic stems or green garlic in some regions of Latin America, are the green shoots that grow from the garlic bulb before the cloves are fully developed. These sprouts have a milder and fresher flavor than mature garlic, with a slight onion-like note and a crunchy texture.

Native to the temperate regions where garlic is cultivated, garlic sprouts are harvested in early spring and are widely used in Asian, Mediterranean, and Latin American cuisines to provide a delicate flavor without the pungent intensity of traditional garlic.

Regarding their properties, garlic sprouts are rich in antioxidants, contain sulfur compounds that help improve the immune system, and possess vitamins such as C and some B vitamins. Additionally, they add a healthy and fresh touch to culinary preparations, especially in stir-fries, soups, salads, and marinades.

In summary, garlic sprouts are a versatile ingredient for those seeking a mild and subtle garlic flavor in their recipes, ideal for adding aroma and texture without overpowering the dish.