If your garlic has started growing little green sprouts, that doesn’t mean you need to throw it away! It’s perfectly safe to eat and can even give your food an extra healthy kick. A recent study found that sprouted garlic has more antioxidants than younger bulbs, which is good news for your immune system and your heart. When seedlings start to grow, they produce compounds that will protect the young plant, and the researchers think this is the source of the antioxidant boost. Some people find the taste of those green sprouts a little bitter, but you can cut it out of the cloves and still get the added benefits.