Green garlic is fresh garlic picked prior to its formation of cloves (such as you would buy at the grocery store). It is tender and very flavorful. At the larger stages of development, when a bulb is starting to form, there may be a very fine film layer between where the cloves will later develop. Green Garlic is used much like a scallion or a leek – chopping both the bottom bulb and the leaves. I like green garlic as much if not more than dried garlic bulbs.
- Chop and add to any recipe that requires garlic
- Chop and add to a vinaigrette or to an oil for a tasty salad dressing. I like to let these steep for a few days so the flavor is well blended.
- I know one fellow who dries his green garlic leaves for later use, but I never have enough to want to do that but it is an option if you do not have an immediate use for garlic. I can personally always find a use for garlic.
Green Garlic and Potato Soup
6 potatoes, peeled and chopped into small pieces – I like to use red potatoes, but russets will work nicely also
1 chopped green garlic
1 quart of chicken or vegetable broth
2 cups heavy cream (milk can be substituted for fewer calories)
1 tsp black pepper
Salt to taste
Optional: chopped ham or bacon – 2 cups or to taste
Mix together in a large, heavy pot. Bring to just below a boil. Reduce heat and simmer for 2 to 3 hours. I often us a masher to mash some of the potato pieces, but I like some chunks in my soup. This is an easy recipe for use in a slow cooker.