Each spring it happens. You cut into a clove of garlic, only to find its lily white interior tainted by the green stripe of a developing shoot. A few weeks later, sprouts will emerge from the tips of every garlic clove in the house, turning entire bulbs into Medusa heads.
During this period of garlic awakening, all cooks face a choice. Either dig out the little plant, or cook with it undaunted, knowing the verdant imperfection tastes exactly like the bulb that hosts it.
