Green Garlic

by Shauna Sever — March 28, 2008

While browsing the spring farmers' markets, I keep seeing one ingredient pop up at the stalls and I've seen it creeping onto restaurant menus as well: green garlic. I'm not sure if green garlic will be the next sun-dried tomato or anything like that, but for someone who uses garlic in the kitchen as much as I do, it was nice to discover an interesting substitute for it that brings all the flavor and essence of mature garlic, but without the spicy bite--kind of like what shallots are to onions.

into salad dressing. It stands perfectly on its own when simply roasted or poached and served with vinaigrette, or as a mix-in to pastas, stir-frys, or egg dishes. However you prepare it, it adds a unique spring-like flavor to any dish that might love mature garlic. One whole stalk of green garlic is equal to one or two cloves of mature garlic.

When you look for green garlic in the markets, you'll find something that looks nothing like its mature sister. Green garlic resembles the green onion, long and skinny green stalks with white and red bulbs. The best specimens have smooth green stalks with no yellow spots or blemishes and can be cleaned just like leeks, being careful to rinse between the layers of the stalks to get rid of any trapped sand or dirt. Green garlic is only available from March to May, so keep your eye open for this veggie that just might be the next big culinary thing!