Green Garlic
Young garlic pulled before the bulb forms, with milder flavor than mature garlic
Storage
Store green garlic in a mesh produce bag in the fridge.
Keeps For
At least 3 weeks of good shelf life. The green tops typically last 2 weeks, while the white stalks can keep for a month or more—sometimes even two.
Flavor Profile
Milder and greener than mature garlic, with a fresh, almost sweet bite. The white stalk is juicy and punchy, while the greens are delicate and herbaceous. The whole plant is edible.
How to Prep
Trim the root end, then peel away the outer layer and any yellowing leaves. Slice the white and light green parts thinly for sautés or soups. Chop the green tops like chives or scallions for a garnish.
Ways to Cook
- 1 Sauté into pasta, rice, eggs, or soups
- 2 Blend into vinaigrettes, pestos, or sauces
- 3 Sub into any recipe that uses garlic, leeks, or scallions
- 4 Add raw to salads, dips, or sandwiches for a fresh kick
Pairs Well With
Good to Know
If the stalk doesn't bend, it might have a woody core—common in hardneck garlic. Just split it lengthwise and trim it out.
Did You Know?
Green garlic is just young garlic pulled before the bulb forms. It's a seasonal treat with a flavor that lands somewhere between garlic, scallion, and leek.
Our Recipes Using Green Garlic
A comforting, simple soup that combines tender chicken, rice, and fresh Asian greens with the mild flavor of green garlic. A twist on classic chicken rice soup.
Green Garlic & Lovage DressingA punchy, herbal variation on our Blue vinaigrette—bold from the garlic, bright from the lovage, and mellowed by olive oil. Perfect on a salad with walnuts.