Green garlic is garlic that we purposely harvest young, for it’s unique flavor. You can use the entire plant – the bulb just as you would mature garlic, and the green tips as you would chives or scallions. Whereas with mature garlic it normally needs to be roasted or sauteed in order to curb some of its sharpness, green garlic has a more delicate, mild flavor that many chefs hold in high regard. I’ve heard it’s especially good raw in salad dressings and for garlic bread. Garlic in general is a wonderful anti-inflammatory as well as a tasty addition to your spring meals.
Have you used green garlic before? What is your favorite dish that includes garlic?