![]() ![]() You can roast the bulbs with root vegetables (they turn sweeter as they caramelize) or grill the whole plant with a steak. ![]() ![]() You can use the green shoots the way you'd use chives to garnish potatoes and soups. The plant is edible from top to bottom, cooked or raw, and has a mild garlic flavor that won't overwhelm a dish. It looks similar to a scallion, but with a larger bulb. While garlic as we know it is harvested in the summer, green garlic is harvested a few months earlier in the spring. It's essentially an immature garlic whose head hasn't yet divided into cloves. You'll usually find green garlic in late winter or early spring when farmers are thinning out their garlic crops. In fact, sprouted garlic produces delicious shoots (called green garlic or baby garlic) that are considered a farmers' market delicacy. The shoot is edible, contrary to old wives' tales that it could make you sick, and it actually becomes milder in flavor as it grows. Or maybe we didn't realize that we shouldn't store garlic in the fridge, as the cold temperature triggers it to sprout.Įither way, sprouted garlic still has a use in the home, so don't toss it just yet! If the shoot is small and the clove hasn't turned soft, you can simply chop them together to add to whatever you're cooking. And we probably found them again weeks later, only to see green shoots sprouting out of the cloves. Weekend Recipe: Easy to Make Garlicky Skillet StrataĪt some point, we've probably all forgotten about those last few cloves of garlic lingering in the bottoms of baskets or the backs of cupboards. ![]()
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