Green garlic is safe to eat

Green garlic is safe to eat. The green color indicates sprouting, which is a natural process and does not make the garlic toxic. Sprouting occurs due to light, warmth, or moisture, similar to potatoes. While it affects flavor and texture, making the garlic milder and softer, it remains edible. To prevent sprouting, store garlic in a cool, dry, dark place without airtight packaging. Remove the green sprout before use if desired, as it can be bitter.