Garlic has one of the largest genomes of all cultivated plants. Botanically named Allium Sativum, garlic is a member of the lily family along with chives, shallots and onions. Garlic is the common name dedicated to hundreds of varieties which can be classified as hardneck and softneck types. Of these types, softneck varieties are most commonly grown as they easier to grow, less particular about growing conditions, slower to bolt and generally produce more cloves per bulb. They are the supermarket varieties that people simply know as garlic. Green garlic can be both hardneck and softneck types, though there are distinct variation is size, bulb colorings and flavor.

Green garlic are young, short-season garlic plants that are harvested before they begins to form mature bulbs or cloves. Green garlic range in height from 8-18", producing thin, green stalks and small, cylindric to globular white bulbs. Green garlic has bright, piquant garlic flavor and a succulent firm texture.

Nutritional Value

All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant.

Serving Ideas

Green garlic is entirely edible, though the tops are often trimmed if too fiberous or woody. Pair green garlic with similar fresh, spring vegetables such as asparagus, morels, green herbs, peas, leeks and fiddlehead ferns. Braise or saute whole as a vegetable or use in pestos and sauces. Baby green garlic pairs well with seafood, pasta, eggs, lamb and potatoes.

Geography/History

All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter and as trade routes were evolved and extended garlic would become naturalized in often unnatural climates. Primitive garlic had more cold-hardiness, heat tolerance, larger numbers of foliage, and a later maturity stage than that of modern sterile varieties. Green garlic was created out of necessity as a secondary crop for farmers. It is pruned from the soil in the Spring to make room for the mature garlic to grow.

Seasons/Availability

Green garlic is available from late winter through early spring.