Market Watch: Grab a Bunch of Green Garlic, Delicate and Sweet


“We have green garlic right now,” says Chris Knivanek of Keith’s Farm, which specializes in alliums. “We planted it back in October, November. It just sat there, two inches underground for the winter, and now, here we are.”

Green garlic is simply young garlic, harvested before the bulb fully forms, as farmers thin out garlic beds and give the plants more room to grow. It looks similar to a green onion, but has flat rather than tubular leaves, and a distinctive mild, sweet garlic aroma. It brings a fresh and bright flavor to dishes, with no hint of the burn or rasp that you can get with mature garlic.

“You can use all of it,” says Chris. “It’s all edible and delicious. I love to eat the green leaves raw and simple in a salad. The flavor is pretty mild.”

Rinse and dry the garlic, then trim off the roots, and any tough-looking green leaves. Slice the white part thinly, the green part more thickly, and you’re good to go.

  • Stir into scrambled eggs
  • Top a pizza or a quickly-grilled flatbread with green garlic, mozzarella and olive oil
  • Sautee in butter with asparagus spears and peas. Finish with a squeeze of lemon and a spoonful of ricotta
  • Sautee with shrimp and a few cherry tomatoes, finish with a splash of white wine, and toss in some cooked linguini
  • Stir them into a quick quiche, made from a pre-bought wholewheat pie crust, and filled with 3 eggs whipped into 2 cups of cream or whole milk. Add a handful of lardons and parmesan. Bake for 30 mins at 400 degrees
  • Make a pesto with double green garlic to pine nuts, cheese and mild olive oil
  • Dissolve a cup of sugar in a cup of cider vinegar, and pour over sliced green garlic with a few pink peppercorns. Let the mixture cool, and now you have quickly pickled green garlic to add to salads, pastas, sandwiches

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