Green Garlic

Green Garlic aka spring garlic, baby garlic, is a young garlic plant harvested before it forms a head of cloves.

Storage: Best, eaten soon after harvest, green garlic can be stored in your fridge wrapped in a damp paper towel or with its roots submerged in water to help maintain freshness.

Preparation: Wash and remove any wilted or tough leaves and trim the roots. There’s no need to peel the immature bulb.

Taste: Brighter, milder, and with less heat than regular garlic it has fresh vegetal undertones and is reminiscent of a cross between scalions and leeks. The flavor mellows when cooked.

Nutritional Benefits: Garlic contains more than 100 sulfur compounds, which may help promote healthy arteries and cholesterol levels. Allicin, the best known, is formed when cloves are crushed, chopped or chewed, releasing its characteristic scent and flavor