While you might be familiar with the pungent bulbs of mature garlic, have you ever tried its younger, milder sibling? Green garlic, also known as spring garlic or young garlic, is a culinary gem that often gets overlooked. Harvested earlier in the season when the leaves are still tender and the bulb is small and undeveloped, it offers a unique flavour profile that's perfect for adding a touch of spring to your cooking.
What is Green Garlic?
Imagine a cross between a spring onion and garlic. That's green garlic! It has a long, slender green stalk, similar to a spring onion, with a small, white bulb at the base. The entire plant, from bulb to tip, is edible and boasts a flavour that's milder and sweeter than mature garlic, with subtle oniony notes.
Why Choose Green Garlic?
- Unique Flavour: Green garlic's milder flavour allows its subtle nuances to shine through without overpowering other ingredients. It brings a delicate garlic essence to dishes without the harsh bite of mature garlic.
- Versatility: This culinary chameleon can be used in a multitude of ways. Use it raw in salads, pesto, and dips for a fresh, garlicky kick. Or, cook it in stir-fries, soups, and sauces to add depth and complexity.
- Seasonal Treat: Green garlic is a springtime delicacy, bringing a taste of the season to your plate. It's a reminder of the fresh flavours and vibrant colours that emerge after winter. Perfect for adding to those spring barbeques!
- Nutritional Benefits: Like mature garlic, green garlic boasts a range of health benefits. It's a good source of vitamins and minerals, and is known for its immune-boosting properties.
Growing Green Garlic
Green garlic is surprisingly easy to grow in your garden. Simply plant garlic cloves in autumn, and you'll have a harvest of green garlic ready by spring. It's a relatively low-maintenance crop that thrives in full sun and well-drained soil. And the good news is, you can use any variety of garlic to grow green garlic! Just remember to protect your young plants from pesky snails and slugs!
You'll know your green garlic is ready to harvest when the plants have reached about the size of a spring onion, with leaves that are still tender and green. While we don't normally recommend harvesting your whole crop as green garlic (you'll want some mature bulbs later!), it's a fantastic way to enjoy some of your harvest earlier in the season.
Cooking with Green Garlic
One of the best things about green garlic is that the entire plant is edible - need peeling required! Here are a few ideas on how to use it:
- Use the bulb: Slice the small bulb thinly and add it to stir-fries or sauces for a gentle garlic flavour.
- Chop the leaves: Use the leaves as you would chives or spring onions. Chop them finely and add them to salads, soups, or as a garnish.
- Make green garlic pesto: Blend the leaves with olive oil, Parmesan cheese, and pine nuts for a vibrant and flavourful pesto. It's delicious with pasta, grilled meats, or spread on crusty bread.
- Throw it on the BBQ: For a simple side dish, wrap whole green garlic in foil with a knob of butter and throw it on the barbie. The garlic will soften and become deliciously sweet.
Embrace the Flavour of Spring
Green garlic is a true springtime treat. Its mild garlic flavour and versatility make it a must-have ingredient for any kitchen. So, embrace the season and explore the delicious possibilities of green garlic!
