We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are Garlic Sprouts?

By N. Schmoll
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

There are 10 basic families of garlic and more than 600 sub-species that fall into those 10 families. Garlic sprouts come in two basic varieties: the seeds of garlic chives and the tough, raw shoots that protrude up from planted Chinese garlic bulbs. Both varieties of the sprouts can be harvested and added to foods such as salads, stir fry, juices, pizzas and sandwiches.

So much garlic is grown all over the world that hundreds of sub-species have been cultivated from two basic species, Allium sativum and Allium sativum ophioscorodon. The first type are hard-necked garlics, and the latter are soft-necked varieties. Of the two species, 10 families of garlic have emerged. Five are hard-necked garlics, two are hard-necked garlics that bolt into soft-necked garlics, and three are strictly soft-necked garlic varieties.

Garlic sprouts fall into one of two main types — sprouts obtained from hard-necked Chinese garlic and sprouts grown from garlic chive seeds — and the two types are very different. The sprouts from Chinese garlic are green stems that shoot up from purple garlic bulbs planted in the ground. Not every variety of hard-necked garlic produces edible garlic sprouts; some varieties produce tasteless green stems that should be discarded. An easy way for someone to tell the difference is to snap the end of one of the stems that is suspected to be a garlic sprout. If it smells like garlic, it is a garlic sprout that can be prepared and eaten.

Sprouts from hard-necked purple Chinese garlic are about 12-18 inches (30-45 cm) long and are so thick that they are almost impossible to eat raw. These garlic sprouts can be cleaned, cut into 2-inch (5.1-cm) pieces and sautéed in olive oil over medium heat for about five minutes or until tender. They can then be added to stir fry dishes or garnished with sesame seeds, sugar and salt and served as a side dish or appetizer.

Another type of garlic sprouts are those that grow from garlic chive seeds. These sprouts grow from seed and take about two weeks to mature. After they are mature, these garlic sprouts can be spun in a salad spinner to detach the seeds and then can be added to salads, sandwiches or pizzas or can be quickly cooked in stir fry dishes.

Resembling alfalfa sprouts, garlic sprouts are high in vitamins A, B, C and E as well as calcium and iron. They also are high in chlorophyll, magnesium, niacin, phosphorus and potassium. Their appealing taste makes them suitable as a snack that can be eaten all by itself.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.