General Information
This mild stage of garlic is generally available from March to May. Green Garlic is a spring culinary treat that does not receive as much fanfare as it deserves. Green garlic are the fresh shoots of the immature garlic plant. In spite of its many culinary uses, green garlic seems to be one of the best kept secrets in the realm of allium sativum, at least outside of Asia where it is a key cooking ingredient. In general green garlic can be used in any recipe that calls for mature garlic. The end product will produce a delicate flavor, milder than matured raw garlic.
Green garlic can be used like scallions, chopped in salads or in stir fry dishes. Braised they make an elegant garnish with steak, fish or chicken. Another favorite is poached salmon with a ginger-lemon sauce garnish with braised spring baby garlic. They can also be served as a side dish a la braised leeks. A variation on this theme is to saute them in white wine with loads of chopped garlic cloves. Or to add an oriental twist, reduce the pan liquids and add soy sauce for an exotic explosion of garlicky flavors.
History
Green garlic is believed to have originated in central Asia and records of it date back nearly 5,000 years. Today it is available for an extremely short season in the spring and is found at farmers markets in the United States, Europe, and Asia.
