Green Garlic Suggestions

Green Garlic


Use as you would scallions: In soups, salads, sauces, stuffing, salad dressings, etc.

Storing: Wrap it in a damp paper towel, then put the bundle in a plastic bag OR stand them up in a glass with about two inches of water. Store in the refrigerator for up to 7 days.

As with any fresh produce, the sooner you use it the better it tastes.

Roasted: Heat oven to 375ºF. Cut the tops (about an inch above the line where the light green starts on the stems). Remove the outer dark green leaves. Rinse the green garlic well. 

Foil a cookie sheet or use a baking dish. Put the garlic in the baking dish and drizzle with olive oil and salt and pepper to taste. Lay a few sprigs of fresh rosemary on top (optional). Cover the garlic with aluminum foil or use the cover for the baking dish. Cook in over for 20-30 minutes depending on size. They should be fork tender. 

Remove the cover and allow the garlic to caramelize (brown) for another 5 minutes.

Serve as a garnish with pork chops, steak, chicken or burgers. Or place them on a slice of crusty bread for a tasty, rustic version of garlic bread.

Sautéed: Clean 6 green garlic as above (remember, green garlic is much milder than cured garlic). Mince the garlic, using all of the bulb but only the light green parts of the leaves. 

In a pan add about 4 tablespoons of olive oil and the minced garlic, spread out in a fairly even layer. There should be enough oil to barely cover the garlic; add more if needed. 

Sauté for about 20 minutes over medium low heat until the white bits are translucent, stirring occasionally. Allow the garlic to caramelize a bit. Pour the contents of the pan in a small bowl and allow diners to use as much of this delicious garlic oil as they like on everything from sandwiches to eggs to salad to…

Green Garlic Potato Salad: Cook about 2 lbs of potatoes as you normally would for potato salad. Let them cool a bit, but while still warm stir in the sautéed garlic and olive oil (recipe above), 1 tablespoon of fresh lemon juice, salt and pepper to taste. 

Soup: Chop the outer leaves and add to soups or stews that take longer to cook.

Fried: Finely chop the roots of the green garlic plant and add to breading for frying shrimp, chicken or pork.