Green Garlic
Spring’s shortest season — mild, sweet young garlic before the bulb has had a chance to form.
Store in
Fridge loosely wrapped, crisper drawer
Keeps for
Up to 1 week use the green tops first
In season
Spring only April–May at Cold Springs
Prep tip
Whole plant edible base like garlic, tops like scallion
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 while it lasts.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate loosely wrapped in a paper towel or in a produce bag in the crisper drawer. Green garlic keeps for up to a week, but 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 bulb garlic. 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 gently sautéed); the green tops behave like scallion greens — slice thin and add at the end of cooking or use 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 for 2–3 minutes before adding other ingredients; it imparts a mild, sweet garlic flavour without the sharpness of a cured clove.
- 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 (200°C) for 15–20 minutes until tender and lightly golden.
Quick Meal Idea
Section titled “Quick Meal Idea”Green garlic scrambled eggs — melt butter in a pan over low heat and cook sliced green garlic (white part) gently until soft, about 3 minutes. Pour in beaten eggs and scramble slowly. Remove from heat while still slightly underdone. Scatter the sliced green tops over the top and finish with flaky salt. Simple and exactly right for spring.
Related Recipes
Section titled “Related Recipes”- Pesto Variations — use green garlic in place of garlic scapes for a milder pesto