As you pick up your CSA share in the Spring, you may be asking yourself a common question-
What the heck is green garlic?
Not to worry! Green garlic is easy to incorporate into any recipe, and can add a mild garlic flavor in the place of garlic, onion, or another seasoning or herb.
What is it? Green Garlic is a young, slightly milder version of the garlic clove/head. Before a garlic plant forms a head and separate cloves, it exists in the form of a white stalk and green shoots/leaves. It is harvested at the beginning of spring so its immature bulb and edible, soft green stalks can be used for their slight onion and garlic flavor.
How do I use it? The green garlic bulb and stalks can be eaten cooked or uncooked, making them a flavorful addition to any recipe. Many add green garlic to stir frys and soups, as well as pestos, sauces, and dish garnishes. The white part of the green garlic stalk is good throughout the spring season and can be chopped small for raw use, and in even larger pieces when being sauteed or simmered. The green portion of the stalks are tender in the beginning of their life, but tend to toughen later in the season. When cutting the green stalk, observe its toughness. If a cutting knife cuts it with no problem, the greens can be slightly cooked to bring out their best flavor. If the greens’ toughness and stringy-ness make cutting more difficult, be sure to cook them a bit longer until soft and easy to chew.
What kinds of recipes should I use it in? As mentioned, stir frys, soups, and sauces are great dishes to incorporate green garlic into. See some of our recipes below for possible green garlic uses and substitutions. Keep in mind that green garlic can be a great substitute for regular garlic cloves, onion, garlic scapes, chives, leeks, and scallions.