Should the green shoot in the middle of a garlic clove be discarded before using the clove?

Sure, you could look for fresher garlic... For my part, I try to support farmers where I live. That means that in March/April/May, the garlic is old. (Garlic, meat, eggs, all seasonal, in their own ways--who knew?) Incidentally, if you buy it in a supermarket, even if it's organic, garlic is likely treated to arrest growth of green sprout. Won't hurt you, but on the other hand, not fresh--just an illusion of fresh. Even in this season, with the last of last season's garlic, there is a greater range of flavors in our local garlic than in the supermarket variety... In a few months I expect various forms of garlic sprouts and greens, and I'll do my best to make do with them before the new crop comes in...

Thank you all. Your responses pretty much confirm what I thought. Don’t bother too much if cooked and take it out if raw. But best of all, look for fresher garlic.

David Lebovitz posted about this (?) and he found that if the green shot was used in something that was cooked, it wasn't all that bitter or harsh. But it is bitter and harsh when used raw and freshly minced. I guess it all depends on application.

This is a question that you just have to determine for your own taste buds, really. Sprouting garlic is generally older garlic, which means it's going to already have a fairly strong taste. I find in raw applications, such as for a salad dressing or mayonnaise, it can bring a certain afterburn along with a stouter taste- and that's not one I care for. However, in cooked applications I don't bother removing a shoot because frankly I've never noticed that it made any difference. You just have to try it both ways and see what you prefer.

Some say it should be, as they say it's bitter. I've never noticed that, and if the shoot is bitter, why would people cook with garlic shoots or green garlic? But that's just me