Green garlic from the spring garden is still one of my favorite homegrown edibles. Green garlic is garlic harvested before the heads are mature. The garlic looks slender like a spring onion or a leek. The flavor is different from the mature clove but still garlicky and yummy; it’s just milder and well, greener in flavor. Early May in the Midwest is the time to harvest green garlic from the kitchen garden. These bulbs were planted last fall and have been growing all winter. The heads will be fully mature sometime in late June or early July.
Use green garlic in dishes where you would use mature garlic cloves or in place of leeks or green onions. We gathered a few stalks from the kitchen garden, chopped them finely and added them to a mushroom and barley whole food, plant based, vegan soup.