Sometimes garlic is already sprouting en you see a green little sprout coming out of a clove. If you are in a kitchen in France, then the risks are high that someone will warn you that ‘oh la la’ you really need to take out the green sprout. It is said in such a serious and dominant way, that you hardly dare to ask why.

One day I did dare to ask. Turns out the sprout is a bit bitter and has a stronger taste than the white part. So, you do not have to take it out if you like that. But if you don’t then cut the sprout off and do it like the Frenchies.