Not to be confused with Garlic Scapes

Green Garlic is the garlic plant before it has formed a bulb. The white and tender green parts are eaten and the foliage may be used in infusions. While they are similar in appearance to scallions, they are much denser and have a distinctive flavor. Spring garlic is milder and brighter than a mature, cured garlic clove and may be cooked or eaten raw in any dish that could benefit from a fresh hint of garlic. They may be grilled, incorporated into compound butter and pesto, chopped up in a salad or even blended into pizza sauce. Green garlic is available throughout the spring (from April to June). Contact us to place an order.


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