Garlic Scallions are garlic stalks harvested when they are around 8 to 10 inches (20 to 25 cm) tall. Past 12 inches (30 cm) in height they will be tough and uninteresting.
They are wide and flat, unlike green onions or scallions which are rounded and hollow inside.
The whole plant is dug out. Any yellowing outer leaves are peeled off and discarded. For sale in bunches, the roots are left on but the old bulb is discarded, and the bunch is secured with a rubber band.
Cooking Tips
Any bulb at the base should be discarded; it will be tough and inedible.