Spring is a wonderful season for vegetables, and new-season produce brings bright, fresh flavors that feel like a welcome break from winter fare. One of the best examples is young garlic—also called spring garlic, new garlic, baby garlic, fresh garlic, or green garlic—depending on how young it is and where you are in the world.
Spring Garlic – Also know as young garlic, new garlic, ail frais or green garlic
When the first green shoots appear in early spring, you may see green garlic that resembles scallions (green onions or spring onions). These are the most immature stage and are often thinned from fields to make room for bulbs to develop. At this stage they can be eaten raw—the flavor is mild, fresh, and delicate. As the season continues, garlic scapes—the curly green flower stalks—may appear for sale; these are removed to encourage bulb growth. You’ll also find bulbs that look more like mature garlic but still retain a green hue. These have a stronger garlic flavor than the earliest shoots but remain milder than dried garlic.
How to use spring garlic
The youngest green garlic and garlic scapes work much like green onions, chives, or baby leeks. Use them raw in salads, blitz them into a bright pesto, or sprinkle them as a garnish for potato salad. They’re also delicious in stir-fries or a light, fresh spring soup. When the bulbs begin to form but before they’re fully dried, bake them whole with a little butter or olive oil, then crush them onto toasted bread for a mellow, garlicky snack. You can also use these bulbs anywhere you’d use regular garlic if you want a fresher, gentler garlic note. Fresh garlic is best used soon after purchase, as it will dry out and lose its mild, springtime flavor over time.
Spring Garlic on toasted sourdough
How to bake spring garlic
Total time: 30 minutes
- Trim away any papery outer layers and remove any tough portions of the stalk.
- Place the spring garlic on a sheet of foil. Drizzle with olive oil or add small knobs of butter. Season with sea salt and freshly ground pepper.
- Wrap the garlic loosely in the foil to form a pocket that will steam the garlic as it bakes.
- Bake in a 350°F (180°C) oven for about 30 minutes, or until the garlic feels soft when pressed.
- Squeeze or crush the softened cloves onto toasted bread and enjoy immediately.
Green garlic ready for the oven