Green Garlic
Allium sativum
June
Cooking Tips
- Cut off the roots and remove the several layers of moist skin to reveal the small cloves. Slice the white, light green and a few inches of the dark green parts, similar to green onions.
Details
Green garlic is immature garlic that is pulled while thinning the crop and looks much like an overgrown scallion or green onion, and they are used in much the same way. Their flavor is lighter than fully-grown garlic, but stronger than green onions. You’ll see green garlic popping up in markets at about the same time as garlic scapes in spring. Here is a nice New York Times article about “Cooking with Green Garlic.”
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