Garlic that was harvested in the summer and stored for winter use should be looked over now! Garlic bulbs start to sprout as spring approaches.
Discard any soft bulbs and set out any with green tips. We roast any garlic that shows the smallest signs of green shoots. Once the bulbs begin green shoots, the rest will quickly follow. Roasting is a great way to store longer.
Remove any green shoots off the cloves, drizzle with some olive oil, sprinkle with a bit of sea salt. Roast in the oven at 350 degrees for 30 minutes or until soft.
Put them back into storage! Once garlic is cool, slip the cloves out of their skin and place into a clean sealable jar and cover with olive oil. Cover tightly. Adding a sprig of thyme or rosemary adds more flavor. Use the sweet-tasting cloves to flavor soups, stews or use in artisan breads (my favorite)
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Sprouting Garlic
Out Standing In The Garden 
Is it okay to still eat the garlic that has sprouted?
Yes it is fine to use. It loses flavor and the texture isn’t as nice though. Of course I only use it at the beginning of a sprout. Once it gets bigger I dry it, powder it and then put a teaspoon here and there in the chicken food. Why waste it when it can be used, right? 😉