Garlic

It is said in a lot of cookbooks that the growing green part or sprout of the garlic clove is indigestible and should be removed. I say that when you see it, use that garlic for stocks and braising only, and buy some fresh garlic.

And please stay away from that awful mess of indigestible garlic called “roasted garlic puree,” unless it is from the first crop of young garlic in the spring. Then follow the directions opposite.