Green Garlic, also known as Spring Garlic, is young, freshly harvested garlic picked before the bulbs have fully matured and cured. Grown from small garlic bulbs planted whole in the fall, it emerges in early spring looking much like a bunch of green onions. The tender stalks and developing bulbs have a mild, fresh garlic flavor with a delicate green-onion texture.
A seasonal favorite for adventurous cooks and garlic lovers, Green Garlic can be enjoyed both raw and cooked. Slice and use the entire plant in sautés, soups, sauces, stir-fries, or fresh dishes wherever you want a bright, delicate garlic and onion flavor. It pairs especially well with other early-spring crops such as asparagus and spinach.
Green Garlic is a valuable early-season crop for farmers markets, offering customers something unique while adding variety to spring harvests. Depending on size, there are approximately 16–20 small bulbs per pound. Plant whole to produce a single green garlic stalk.
Subscribe to our newsletter for the latest offers:
