Garlic
What is it?
We grow a type of softneck garlic called Early California. Garlic grows underground in the form of a bulb. In spring and early summer, the white and light green parts of the stalk are edible too — this is what is known as green garlic, and it is milder than a cured clove.
To harvest, grip the thickest stalks low, near soil level, and pull upward.
Garlic has a long history of medicinal use, from supporting immunity to helping with blood pressure and cholesterol.
How do I clean and store it?
Rinse the whole stalk and gently work the soil off. Take off the tough dark green leaves — save them for stock if you like — and trim the roots. Store the stalks in the fridge in a reusable silicone bag or a container with the lid slightly askew.
When you cook with it, dice the whole stalk. The cloves at the base carry the strongest flavor.
Recipes
You can use green garlic anywhere you would use regular mature garlic cloves.
- Green Garlic Soup from Chez Panisse
- Sautéed in butter and folded into scrambled eggs
Oh no, we picked forty seven green garlics
Do not wash or cut them. Simply lay them out to cure in a dry, well ventilated place — a covered porch, or the garage with a fan on them — for two to four weeks, until the leaves tighten around the cloves. Then remove the tops, or braid them if you are feeling fancy.