Spring is an excellent season for fresh vegetables, and the new-season produce brings bright, vibrant flavors that are noticeably milder than winter crops. One of the highlights of spring for many cooks is young garlic—also called spring garlic, new garlic, baby garlic, fresh garlic, or green garlic depending on region and how early it is harvested.
Spring Garlic – Also know as young garlic, new garlic, ail frais or green garlic
When the first pale green shoots emerge in early spring, you might find stalks that resemble scallions (green onions or spring onions). These are the most immature stage of fresh garlic and are often thinned from fields to allow the remaining bulbs to develop. At this stage they can be eaten raw—the flavor is fresh and pleasantly mild. As the season advances you’ll sometimes see garlic scapes for sale; these are the flowering shoots removed from the plant to encourage larger bulbs. Later still, bulbs start to form that resemble ordinary garlic but remain green. Those bulbs carry a stronger garlic taste than the earliest shoots but are still noticeably milder than fully dried garlic.
How to use spring garlic
The youngest green garlic and garlic scapes work like green onions, chives, or baby leeks. Use them raw in salads, blend them into a bright, herb-forward pesto, sprinkle them over potato salad, toss them into a stir-fry, or simmer them in a light spring soup for a fresh lift. Once bulbs begin to form but before they are fully dried, you can roast them whole with a little butter or olive oil and mash the softened cloves onto toasted bread for a gentle, garlicky snack. You can also substitute them for regular garlic in recipes whenever you want a fresher, milder flavor. Fresh garlic is best used quickly, though—store it only briefly, because it will dry out and lose the delicate spring character that makes it special.
Spring Garlic on toasted sourdough
How to bake spring garlic
Total time: 30 minutes
- Trim away any papery outer layers and cut back any tough portions of the stalks.
- Place the spring garlic on a sheet of foil. Drizzle with olive oil or dot with butter. Season with sea salt and freshly ground black pepper.
- Loosely wrap the garlic in the foil to create a small pocket so they steam as they roast.
- Bake at 350°F (180°C) for about 30 minutes, until the garlic feels soft when pressed.
- Remove a few cloves, mash them onto toasted bread, and enjoy the mild, sweet garlic flavor.
Green garlic ready for the oven