Green Garlic Recipes Come back soon for more!

Spaghetti with Green Garlic and Olive Oil

Green garlic adds a more delicate flavor to pasta than mature garlic.
Recipe courtesy of chef Marc Meyer of
Cookshop in New York City.
INGREDIENTS 1 pound spaghetti 1 tablespoon plus 1 cup Extra Virgin Olive Oil 2 bunches green garlic, cleaned and chopped 1 scant teaspoon chili flakes Freshly ground black pepper Sea salt
PREPARATION 1. Boil pasta in salted water until al dente, drain and reserve.
2. While pasta is cooking, heat 1 tablespoon of olive oil in small sauté pan over medium heat. Add green garlic and chili flakes, sauté for 2 minutes or until translucent.
3. Remove from heat and add to pasta. Add remaining olive oil and toss to coat. Season to taste with salt and pepper.

Read more:

Green Garlic Pesto

by Molly Watson

Use the young shoots of garlic – a.k.a.
green garlic – to make a flavorful spring "pesto" sauce.
This pesto keeps very well, covered and chilled up to 3 days or frozen up to 2 months.
Prep Time: 30 minutes
Total Time: 30 minutes
  • 1/2 pound green garlic
  • 1 Tbsp. vegetable oil
  • 1/2 tsp. salt, plus more to taste
  • 1/4 cup pine nuts
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly shredded pecorino cheese or other hard sheep's milk cheese
  • Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
  • In a large frying pan over medium-high heat, cook vegetable oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
  • In a blender or food processor, pulse pine nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved pine nuts and cheese. Taste and add more salt if you like.
Makes enough Green Garlic Pesto to coat 1 pound linguine.

Greens & Green Garlic

by Molly Watson

A few chopped green garlic stalks add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes.
The prosciutto is completely optional
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 to 2 Tbsp. olive oil or other cooking oil
  • 3 green garlics, chopped
  • 1/8 tsp. salt plus more to taste
  • 2 slices prosciutto, sliced (optional)
  • 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
  • Freshly ground black pepper (optional)
  • Fresh lemon juice (optional)
  • Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute.
  • Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
  • Add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
  • Add salt, pepper, and lemon juice to taste, as you like.
Makes 4 servings Greens & Green Garlic.

Farmgirl's Spring Green Garlic Cooking Guide

Spring Green Garlic: Growing It, Cooking With It, Loving It, plus a Recipe for Easy Green Garlic Fettuccine
Re-published from

Young volunteer garlic: surprise gourmet food right under my hoes.

Last week I received an email from Catherine at
Albion Cooks saying that she had just made my Savory Cheese & Scallion Scones, again but this time she substituted cheddar and green garlic for the feta cheese and scallions. Green garlic? A quick pop over to her site revealed a lovely photo of the item in question, a delicious looking batch of scones, and the nagging feeling that I'd just read about green garlic somewhere else. But where? Oh, wait. Everywhere.

There were green garlic growing instructions at
Veggie Gardening Tips, a little bit of history and a photo plus a recipe at In Praise Of Sardines. And in the March 30th edition of The Ladybug Letter, there was yet another beautiful photo, along with numerous ways to use green garlic and several recipes, including green garlic mayonnaise, green garlic soup, and step-by-step photos of how to make green garlic pesto. This stuff is really is everywhere. And those are just the ones I remembered.

So what is green garlic, and how had I lived this long in ignorance of it? Green garlic, also known as spring garlic, young garlic, baby garlic, and garlic shoots, is, claims
Catherine, "a culinary secret." It is "immature garlic that hasn't yet developed its garlic bulb and has a much milder flavor than the mature bulbs, yet still has that distinct garlic flavor." What do you do with green garlic? "It can be used in any recipe in place of regular garlic or leeks, and can be used raw or cooked." And, obviously, it can take the place of scallions, too.

Green garlic is also a market gardener and small farmer's dream crop, as you can grow it in what would otherwise be unused space; you simply plant your fall garlic twice as thickly as you normally would, and then harvest up half of it as baby garlic in the spring. An added bonus is that it's ready to sell when not many other things are, bringing in much needed income.

Diehard kitchen gardener and self-declared foodie that I am, it's bad enough that I'd never heard of eating baby garlic until now. For years I've even swiped some of the first tender garlic leaves from my plants and tossed them into spring salads. But what's really embarrassing is that I
excel at planting everything too closely together—onions, beets, lettuce, tomatoes, you name it—except garlic. I'd never, ever thought about doing that.

But the good news is that a quick tour of my garden revealed something wonderful: I have ready-to-eat, volunteer green garlic all over the place.

baby garlic in pathway

It's even growing in the pathways between the raised beds.

Naturally I immediately tried some. I sprinkled it on a salad and stirred it into my
special green scrambled eggs. But the delicate, subtle flavor was buried. I wanted to taste this culinary secret without anything else in the way. So I turned to my favorite simple comfort food indulgence: pasta with butter and cheese.

In a perfect world, I would have made my own pasta from scratch. On days full of digging in the garden and
tending little lambs, Trader Joe's organic Italian fettuccine works just fine.

As the pasta was simmering, I stole my first taste of the lightly cooked, buttery green garlic and let out an involuntary little moan. This stuff is beyond good. It's garlic, but it's not. It is the essence of garlic, the epitome of spring. It is seasonal eating at its very best.


Freshly harvested and prepped garlic ready for cooking.

Farmgirl Susan's Easy Green Garlic Fettuccine
Cook your choice of pasta according to package directions. I add a splash of olive oil and a heavy dose of salt to the water.

Meanwhile, heat a lump of butter in a skillet. Finely chop as much green garlic as you like (warning: it shrinks down) and add it to the pan of butter. For one serving, I used the white and light green parts plus an inch or two of the leaves of three stalks. Many people just use the white and light green parts (as with leeks), but using some of the green part gives you more green garlic, and I thought it tasted great.

Cook on low heat until softened, about five minutes or so. Add a splash of pasta water, cover, and turn off heat while pasta finishes cooking. Stir the drained pasta into green garlic mixture, along with another lump of butter and plenty of freshly grated pecorino romano (or asiago or parmesan). Salt and pepper to taste.

Garnish with more grated cheese and a few finely chopped garlic leaves if desired, and serve it up quickly—or risk finding yourself standing in the kitchen with fork and empty bowl in hand and a very confused look on your face.

Other Ideas: I think this buttery green garlic would also be wonderful mixed with boiled red new potatoes, stirred into some rice, or sprinkled over mashed potatoes.

After two nights in a row of devouring this delectable dish, I now of course want lots more green garlic—and I don't plan on waiting a whole year for it, though I'll definitely be double planting my garlic this fall. I realize—and you probably have by now, too—that everybody is already harvesting and eating their spring green garlic crop.

We pretty much missed planting time by at least a couple of months. But I'm not letting that stop me. I figure my fall planted garlic still has about two more months to go, so I assume that means favorable growing conditions for baby garlic, too.

Here's the plan: I'm sticking individual cloves of garlic (about an inch into the ground, pointy side up, one to two inches apart) in every nook and cranny of the garden I can find--between the rows of onions where the lettuce and beets did a no-show, in a circle around each tomato plant, in the bare spots in the strawberry bed.

At the risk of sounding like a broken record, the best planting days left this month according to the moonsigns are tomorrow and Friday. For more about gardening with the moon, I recommend
Astrological Gardening: The Ancient Wisdom of Successful Planting and Harvesting by the Stars by Louise Riotte.

We're talking about half an hour of effort at the most. After that, garlic is practically a no maintenance crop. Pests ignore it—in fact it's used as a natural pest repellent—which means you're also doing your garden a favor by putting it everywhere. Just mulch to keep away the weeds and water regularly. That's it. And this is a perfect way to use up those sprouting heads of garlic you probably have hanging around (unsprouted cloves work great, too).

No garden? You can even grow green garlic in a flower pot or bucket: just fill it with soil and/or compost and poke the cloves in about an inch.

So what are you waiting for? Grab the garlic and get planting. And be sure to let me know if our plan works out.

©, the spring green foodie farm blog where garlic breath is a happy fact of life.

Design & Photography by John Herold,