What are my options? I Only have experience growing green onion, garlic chive, chives and red onion.
by hell2pay
13 Comments
the-skazi
No, I wouldn’t reccommend putting it back in the ground. Yes, it was too early to pull garlic to be used in the traditional form. Generally, garlic should be harvested when the bottom 2-4 leaves turn brown and die. What you have is considered spring garlic: [https://www.chefsresource.com/faq/how-to-use-spring-garlic/](https://www.chefsresource.com/faq/how-to-use-spring-garlic/)
kumliaowongg
Yes, they were pulled early for bulbs, however, you can use the leaves at this stage for soups and stews. They have a lovely taste, different from regular garlic bulbs.
The immature bulbs themselves are also different: sweeter, crunchier and more aromatic.
Keep them in the fridge, as if they were leeks. They’re very perishable like this.
Experiment away!
Sreg32
Looks too early. Usually half the leaves should be dead
hell2pay
Thank you everyone! I super duper appreciate the use cases for these bad boys!
Davekinney0u812
Young garlic like what you have is awesome!
TheWoman2
I often pull some of my garlic at this stage. It isn’t mature and won’t store well, but the bulb is very tasty, like garlic but a bit milder. You can also use the stems, but they are a bit tough.
I love garlic at this stage. You don’t even really need to peel it (maybe just the outermost layer if it’s a bit tough). You can just cut off the root and slice the rest up to use to dirty up the pan before adding other ingredients. It feels a bit like using a cross between garlic and a green onion or spring onion.
This is young garlic, often called green garlic. A wonderful springtime treat
squirrelcat88
As somebody who sells garlic and other things at farmers markets – they were pulled too early for the usual use – you know, curing the bulb and storing it.
Garlic pulled at this stage is used for things like stir-fries. It’s a “thing” at markets, it wasn’t a mistake.
13 Comments
No, I wouldn’t reccommend putting it back in the ground. Yes, it was too early to pull garlic to be used in the traditional form. Generally, garlic should be harvested when the bottom 2-4 leaves turn brown and die. What you have is considered spring garlic: [https://www.chefsresource.com/faq/how-to-use-spring-garlic/](https://www.chefsresource.com/faq/how-to-use-spring-garlic/)
Yes, they were pulled early for bulbs, however, you can use the leaves at this stage for soups and stews. They have a lovely taste, different from regular garlic bulbs.
The immature bulbs themselves are also different: sweeter, crunchier and more aromatic.
Keep them in the fridge, as if they were leeks. They’re very perishable like this.
Experiment away!
Looks too early. Usually half the leaves should be dead
Thank you everyone! I super duper appreciate the use cases for these bad boys!
Young garlic like what you have is awesome!
I often pull some of my garlic at this stage. It isn’t mature and won’t store well, but the bulb is very tasty, like garlic but a bit milder. You can also use the stems, but they are a bit tough.
Don’t plant them. Don’t cure them. Eat them.
https://gardenbetty.com/growing-and-harvesting-green-garlic/
I love garlic at this stage. You don’t even really need to peel it (maybe just the outermost layer if it’s a bit tough). You can just cut off the root and slice the rest up to use to dirty up the pan before adding other ingredients. It feels a bit like using a cross between garlic and a green onion or spring onion.
i would grill and have w steak
https://www.farmfreshtoyou.com/recipes/561/simple-grilled-green-garlic?srsltid=AfmBOophJNM69U1VxAD-jhRq6FgZpF90oVv3srcUVqlU1Pk-UksV5qQ7
This is young garlic, often called green garlic. A wonderful springtime treat
As somebody who sells garlic and other things at farmers markets – they were pulled too early for the usual use – you know, curing the bulb and storing it.
Garlic pulled at this stage is used for things like stir-fries. It’s a “thing” at markets, it wasn’t a mistake.
Spring garlic.
Green garlic, a seasonal gift! Enjoy