For as long as I’ve been a herbivore (and it’s been a long time), I’m still discovering vegetables that are new to me. The variety and variations in the plant kingdom is simply astounding. Oh sure, I have my favorites that I eat on a regular basis, but I also like to try out new vegetables whenever I stumble across them at the farmer’s market.
My newest such “discovery” is spring garlic also known as green garlic, which is just younger garlic with the stalk still attached. It looks a bit like an overgrown scallion. Although the ones pictured above seem to be slightly older, I had other spring garlic with more slender bulbs. You can eat the whole thing, it has a milder, sweeter garlic taste.
To get the full flavor of the spring garlic, I just go with a simple and quick stir-fry of kale with the spring garlic so that the freshness of the ingredients shines through. Other green vegetables would work too. You can also use it in recipes that call for regular garlic. It’s fun to experiment in different dishes but they have a short season. Get them while you can.
Snap! Well, sort of snap! I had my own garlic discovery with wild garlic the other day, and it’s lovely. I’m always stoked to find a new veggie! I’m not sure if I’ve had spring garlic either, but I’m going to seek it out.
Green garlic is definitely one of the great unsung spring vegetables! Ramps get all the love, but these beauties are every bit as delicious.
Green garlic is amaze! I love it!
I’ve never heard of spring garlic but I really want to try it now!!
Green garlic is another one of the specialty foods we used to get in our CSA box, and I haven’t really noticed it since our membership ended. As I remember it, it was just like getting long green garlic leaves — I don’t even remember the bulbs — very mild and pleasant. I just added so much garlic to a leftover stew I think I’m going to have garlic breath for a month!
I just read Joey’s mention about you – and you’re right, there’s just so many new vegetables to try esp being a herbivore or a vegan. I’ve discovered a black garlic…and haha, never used it. Any ideas on using black garlic? The green garlic reminds me of Asian chives, the stir-fried garlic looks so good, I bet these are pretty delish in dumplings!