A garlic plant starts out as a wee bulb with a green shoot. This is green garlic, a.k.a. young garlic, spring garlic or baby garlic. A farmer may pull this out when thinning a garlic patch, or harvest it on purpose as a delicacy. Green garlic has yet to form cloves. It resembles the green onion, but the leaves on the stalks are flat, and the white bulbs may show a purple tinge. The flavour is definitely garlicky, but more mild-mannered than that of mature garlic. Green garlic can even be eaten raw, but is better lightly cooked. First, trim the hairy root ends and tough sections of the leafy stalk. Try a recipe: Farmers’ Market Pasta. Do not confuse green garlic with garlic scapes.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.