It’s used as an herb, for flavouring. The stalk and bulb have a very, very mild garlic taste with none of the assertiveness that it would have if it were full grown.
Green Garlic is pretty hard to get, unless you grow your own. If you have a garden, and have teeny leftover cloves of garlic that are a pain to peel, you can always just plant them to grow Green Garlic from. Plant about 2 inches deep (5 cm) in the fall or in the very early spring. You can save ones through the year in a cool, dry place for planting. To harvest, you can pull the whole plant, or clip the greens off just above ground level and you’ll probably get a second crop.
Green Garlic is used a lot in Southern Europe.
Green Garlic does not mean the following types of green garlic:
- Raw garlic can go green if it reacts with copper, is exposed to sunlight, is not fully grown and is mixed with something acidic, or if it is mixed with iodized salt. This is still safe to eat, it just looks weird;
- Garlic can also go green if it has gone mouldy. This is not safe to eat.
Can be used in any recipe that calls for garlic.
Wash well. You use the entire stalk and any bulb that there is. Chop as you would green onion. Or, good oiled and tossed whole onto the barbeque.
1 stalk equals medium clove garlic
Refrigerate unwashed in plastic bag for up to 3 or 4 days.