Using Green Garllic

Green garlic is garlic that hasn’t yet been cured. It’s tender and mild and can be used in any recipe that calls for mature garlic or scallions. The end product will produce a more delicate flavor than matured raw garlic. The garlic will still need to be peeled, but the translucent skin is thick and easy to peel away from the cloves when raw. Terra Brockman, in the Henry’s Farm newsletter, says “Use it sparingly raw or abundantly cooked. It enhances many a soup, salad, hummus, tabbouleh -- just about anything.”

Raw Green Garlic

Mince and add to salads

Pound it into a paste to make green-garlic aioli

Use in salad dressings

Cooked Green Garlic

Poach the last 4" of the tips and dress with a mustard vinaigrette

Blanch in water or chicken stock and puree it. Add the puree to a custard or soufflé.

Dice and sauté the tender portions and add to an omelet or frittata

Chop and add to stir-frys

Chop and add to homemade potato soup

If you don’t have enough garlic for the recipes, you can substitute some regular garlic.

Store your green garlic in the refrigerator and it will keep for several days.

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