Garlic is one of those early to sow vegetables so you might well be optimistically hoping for some signs of sprouting in the garden soon. What you don’t want, however, is the garlic that you use for cooking to be sprouting its own green shoots from the centre of the cloves. It sometimes happens at this time of year and it’s one of those things. However, cooking with the green alters the flavour of the garlic and, I believe, makes the aroma more likely to last on your breath. So, if your garlic is sprouting, don’t waste the whole thing: just flick out the green with the tip of your knife and then carry on as normal.