Green Garlic is garlic that hasn’t formed a bulb yet. The garlic you brought home has been planted in autumn and will be fully grown to a bulb in July. In this early stage, the cloves have not separated. You can eat the garlic as a whole.

Store
In the fridge 5-7 days

Recipes

Raw green garlic has this spiciness which can be intense sometimes. But when cooked it gets really sweet and the texture soft and nicely chewy. For Camille, a chef from Switzerland who visited Loshult in June, the simplest way to get this sweetness but maintain all the nice garlic flavors is to roast it in the oven (or over the fire or on the grill). For this cut the whole garlic in half lengthwise and mix it generously with sesame or olive oil. Then season with sea salt and pepper. Roast the garlic in the preheated oven at 200 degrees for about 8 to 12 minutes until its slightly burnt on top.

If you like to highlight the sweetness of the garlic then drizzle some honey on the roasted garlic. Also dried fruit like dates, figs and plums work well. To contrast the sharpness of the garlic flavors Camille recommends to add some fatty flavors. This can be in form of creme fraiche, burrata or a soft cow milk cheese like Brie or Camembert. If you prefer the dish to be dairy free and you want to get some crunch you can top the dish with roasted hazelnuts, roasted walnuts, roasted pistachio, seeds or pine nuts.

The garlic is so flavorful that it goes best with a mild and gentle component such as topped on toast, steamed potatoes, cut in smaller pieces and add to pasta or a creamy risotto. Especially if you have combined the garlic with dairy or nuts it is nice to add some acidity, for example some lemon zest or some drops of a mild, rather sweet vinegar. You can use it as a starter or as a side dish in a main.