Spring Garlic AKA green garlic

The Secret Season of Spring Garlic: What It Is and Why You Should Try It

If you've never cooked with spring garlic—also known as green garlic—you’re missing out on one of spring's most underrated culinary gems. Often overshadowed by asparagus and other spring favorites, spring garlic is a fleeting but flavorful ingredient that deserves a place in your kitchen.

Green garlic is an excellent way to enjoy fresh garlic early in the season, especially when last year’s bulbs are long gone and the new ones are still growing underground.

What Is Spring Garlic?

🧄 Green garlic is simply young, immature garlic—harvested before the bulbs fully form.

🧄 The entire plant is edible, from the white base to the green leaves, and can be used much like a green onion.

🧄 It’s not a “cut-and-come-again” crop—you need to dig up the whole plant. Once you harvest it, you cannot collect a full bulb later in the season.

🧄 Use it anywhere you’d use fresh garlic—it's milder in flavor but offers a fresh, aromatic punch. Perfect for soups, roasted dishes, garlic butter, and more.

🧄 Spring garlic is typically harvested when the plants are about pencil-thick. Avoid harvesting once the scapes form, as the leaves toughen as the plant matures.

💡 Pro Tip:

Green garlic is best used fresh and can be substituted wherever you'd use scallions, leeks, or regular garlic—just with a lighter touch.

How to Use It

Think of spring garlic as a mix between garlic and scallions. You can sauté it, grill it, or slice it raw into salads for a gentle garlic kick. Here are a few ways to enjoy it:

• Spring Garlic Pesto: Blend it with olive oil, nuts, and Parmesan for a fresh twist on traditional pesto.

• Sautéed with Greens: Cook it with spinach, chard, or kale for a fragrant, easy side dish.

• In Soups and Broths: Adds subtle depth to vegetable or chicken broth without overpowering the other flavors.

• Scrambled into Eggs: Chop and add it to scrambled eggs or omelets—simple and delicious.

  
  

When cooking, use the white and pale green parts just like leeks or onions. Treat the darker tops as you would scallions—great for garnish or in stir-fries.

Where to Find It

Because it’s so seasonal, spring garlic is usually only available for a few weeks in late spring. Look for it at farmers' markets, CSA shares, or grow it yourself. You may not find it at big-box supermarkets—yet another reason to grow garlic!

Grow It Yourself

If you planted garlic cloves in the fall, you’re likely seeing green garlic. That’s your own spring garlic! You can harvest a few to thin your rows and enjoy the taste of garlic early. Many gardeners plant smaller cloves in a separate patch, specifically for spring garlic.

A Short Season, A Long Impression

Spring garlic exemplifies the magic of seasonal eating. It’s not just about the flavor—it’s about timing, anticipation, and enjoying something special while it lasts. If you spot it at a market, grab a bunch. Your soups, pastas, and even toast will thank you.

Here Are a Few Recipes - Enjoy!

Sautéed Green Garlic with Greens

Ingredients:

• 2–3 stalks green garlic, sliced

• 1 bunch of greens (spinach, chard, kale), chopped

• 2 tbsp olive oil or butter

• Salt and pepper to taste

• Optional: pinch of chili flakes

  
  

Instructions:

1. Heat oil or butter in a pan over medium heat.

2. Add green garlic and sauté for 2–3 minutes.

3. Add greens and cook until wilted and tender.

4. Season and serve as a side dish or over grains.

   
   
   
   

Green Garlic Scrambled Eggs with Avocado and Dill

This recipe combines the mild flavor of green garlic with creamy avocado and fresh dill, served on toasted brioche for a refreshing breakfast. California Avocados

Ingredients:

• 4 eggs

• 1 stalk green garlic, minced

• 2 tablespoons finely chopped dill

• 1/3 small shallot, minced

• 3 tablespoons unsalted butter

• 1½ ripe California avocados, sliced

• Toasted brioche bread

• Kosher salt and freshly ground black pepper to taste

• Flaky sea salt for serving

  
  

Instructions:

1. In a skillet over medium heat, melt the butter. Add the minced green garlic and shallot, cooking until softened.

2. In a bowl, whisk the eggs with chopped dill, salt, and pepper.

3. Pour the egg mixture into the skillet, stirring gently until softly scrambled.

4. Serve the scrambled eggs on toasted brioche, topped with sliced avocado and a sprinkle of flaky sea salt.

   
   

Green Garlic Compound Butter

This vibrant green butter showcases the fresh, mild flavor of green garlic. It’s perfect for grilled meats, roasted vegetables, or simply spread on warm bread. If you're interested in creating your own green garlic compound butter, here's a simple recipe:

Ingredients:

• 1/4 pound (113g) green garlic, woody ends trimmed and cut into 4-inch lengths

• 1/4 cup loosely packed flat-leaf parsley leaves

• 1 teaspoon fresh lemon juice

• 1/2 pound unsalted butter (2 sticks), softened

• Kosher or sea salt to taste

  
  

Instructions:

1. Blanch the green garlic in salted boiling water until tender, about 1–2 minutes. Immediately transfer to an ice bath to preserve color and stop cooking.

2. Drain and finely mince the green garlic along with the parsley.

3. In a medium bowl, combine the minced herbs with lemon juice, softened butter, and a pinch of salt. Mix thoroughly.

4. Place the mixture onto a sheet of plastic wrap, shape into a log, and refrigerate until firm, about 30 minutes.

5. Slice as needed and enjoy on your favorite dishes!

   
   

This compound butter can be stored in the refrigerator for up to two weeks or frozen for longer storage.

Searching for Certified Garlic Seed

We grow and sell premium, non-GMO, certified garlic seed that’s perfect for fall planting—and yes, you can harvest some early as tender green garlic come spring!

SHOP SEED GARLIC FOR FALL PLANTING