May 10th, 2010 • 06:05
Why Do Some Food Writers Insist You Remove The Green Germ From A Garlic Clove?
A couple of food writers I am fans of often say ‘remove green germ from garlic clove and slice thinly etc’. Is the green bit bitter or something? Others never mention it.
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May 10th 2010 • 06:05
by mark
Not only is it bitter but the mere fact that it exists means that your garlic will be less potent. The green is the beginnings of garlic growing and when that happens all of the nutrients and flavor are sucked right out of the rest of the clove to provide the energy to grow the new plant.
Try to avoid buying garlic with any green growing (unless you plan on growing garlic with your cloves)
May 10th 2010 • 07:05
by lynda l
they say it is bitter with the green germ and also it is easier to digest the garlic without it.
May 10th 2010 • 07:05
by supersta
So it doesn’t keep repeating on you later on in the day! Its true
May 10th 2010 • 08:05
by MYRA C
The green germ is supposed to be bitter. I don’t find it bitter and, therefore, I don’t remove it.
May 10th 2010 • 11:05
by Madam Rosmerta
A couple of food writers I am fans of often say ‘remove green germ from garlic clove and slice thinly etc’. Is the green bit bitter or something? Others never mention it.
May 10th 2010 • 11:05
by Imma M
the green part in the garlic is the germination process starting to happen, and the sprouting plant will begin to remove sugars from nearby areas of the garlic. With a small bit of green you will probably never notice, but if there is a great deal. It can be slightly bitter, but i doubt anyone would notice it after it is cooked. I’m not sure what you mean by slice thinly. if you mean the sprout, I would assume the this slicing is because of the textural differences. If you mean slice the garlic thinly well that’s just a matter of taste, and how powerful you want the flavor to be.
But realistically it is equally cheap to purchase preminced or peeled jarred garlic. It keeps just as well, is easier to use, and you don’t have to deal with it starting to germinate. For recipes where you just have to have fresh garlic, buy just what you need, and try to get it from a store that seems to be rotating stock more quickly. An always full bin generally means the produce sits longer, and you well get more of the green.
May 10th 2010 • 11:05
by krennao
Never heard of that one, unless its freshly picked from the garden. Which I garlic I purchase, is store bought and has no green germ to it. It doesn’t sound like something I would cook with. maybe the flavor is too intense for a dish.
May 10th 2010 • 12:05
by miniatur
A chef told me, that the bit in the middle of a clove of garlic should be removed, as it is this part that makes your breath smell. Ive tried it, doesn’t work completely but does help.
May 10th 2010 • 13:05
by ken G
They say it’s bitter . For sure it’s not fresh if it’s sprouting
May 10th 2010 • 13:05
by Philip H ©
Its supposed to be bitter, I think foodies just have to much time on their hands personally.