I’ve managed to let the random head of garlic get away from me in the kitchen. This last occasion of flickering green tongues prompted me to shove each clove into a flower pot at my front door.
Now I have new garlic greens pushing through back into my kitchen. They are like thick tougher green onions, but with a strong buttery garlic flavor.
We’ve sliced some into omlettes and tuna sandwiches. This means the next test will be how well clipped greens regenerate. I suspect I won’t be able to keep my hands off long enough to see garlic whistles!
Uses for Garlic Greens from Fellow Food Bloggers
- Happy Burp: Garlic Greens Chutney
- Appon’s Thai Food: Garlic Green Cakes ( Gui Chai Ga Tiam )
- Chez Pim: Curried Crab
4 Comments
I did this in my garden last year on the advice of one of my gardening friends — it was so wonderful to have the greens! We called them “garlic scallions”. I have a patch all planned out for this year’s herb garden, too.
I’ve been wondering if the garlic will still grow into heads if the greens are cut. We put in about 40 cloves this year, and we, too, can’t resist the greens! But I would love to get some fresh heads, too. Well, it’s an experiment, then!
Nathan
Thanks for this great idea!
That’s a great idea, my organic garlic is sprouting like mad and I never saw any garlic greens for sale here in France.
