“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.
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