Garlic germs, small green shoots from cloves, are edible but can be bitter, prompting many chefs to remove them for a better flavor. However, preference varies.
The decision to remove the germ often relies on garlic's age; younger garlic with small germs is milder, while older garlic tends to have a stronger, more bitter taste that can affect the dish.
For culinary applications like garlic confit, it's beneficial to remove the germ to achieve a purer color and lighter taste, contrasting with using raw garlic in dishes without significant flavor impact.
To effectively remove the germ, ensure the garlic is fresh and looks for signs of spoilage like brown spots or a soft texture before using them.
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