Green garlic is often one of the first signs of spring in farmers’ markets in the Northwest. Green garlic is simply the immature stalk of garlic before the cloves really start to form. It looks a bit like a skinny leek or green onion and you can use the whole thing when they’re quite young. As the stalks get a little thicker and tiny cloves start to form you can peel off the outer layer or two but still use the stalk as well.
The whole stalk is fragrant, mild and sweet and can be used anywhere garlic is called for but in greater quantity, if you’d like. It’s delicious in soups and salads and added to dips and dressings. Unlike mature garlic, green garlic needs to be refrigerated in a plastic bag and used within a week to 10 days.
Ingredients particularly suited to green garlic:
- Added to mayonnaise
- Fish and shellfish (white fish, mussels and clams, salmon)
- Chicken broth
- Pasta, rice, other grains
- Leafy greens