Green Garlic
What It Is
Section titled “What It Is”Green garlic is young garlic harvested in early spring before the bulb has fully formed — it looks similar to a thick scallion, with a white base shading into green stalks, and no papery outer skin yet. At Cold Springs Organics it’s one of the earliest spring crops, available for just a few weeks in April and May. The flavour is fresh, mild, and clearly garlic without the sharpness of a cured clove — a seasonal treat worth using generously.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”- Refrigerate loosely wrapped or in a produce bag in the crisper drawer; green garlic keeps for up to a week.
- The green tops wilt faster than the white base — use the tops first if stored longer.
- Green garlic does not keep as long as cured bulbs; treat it more like a fresh herb than a pantry staple.
How to Prep It
Section titled “How to Prep It”Rinse well under cold water. Trim the root end and any dry or damaged outer layer. The entire plant is usable: the white and pale green base is used like a garlic clove (minced, sliced, or sautéed); the green tops can be used like scallion greens — sliced thin and added at the end of cooking or used raw. No peeling needed.
How to Cook It
Section titled “How to Cook It”- Sautéed as a base — slice the white part and cook gently in olive oil or butter 2–3 minutes before adding other ingredients; it imparts a mild, sweet garlic flavour.
- Raw in dressings or dips — mince finely and whisk into vinaigrettes, aioli, or yogurt-based dips for fresh garlic flavour without harshness.
- Roasted — halve lengthwise, brush with oil, and roast at 400°F for 15–20 minutes until tender and lightly golden.
Quick Meal Idea
Section titled “Quick Meal Idea”Green garlic scrambled eggs — cook sliced green garlic in butter until soft, pour in beaten eggs, and scramble gently; finish with the sliced green tops and a pinch of flaky salt.