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green garlic- uses?

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I've got a lovely bunch of green garlic here. Last year I bought some, cut open the bulbs, and found little cloves in there, which I used much like regular (though with moderate flavor differences.)

This year's, I find myself confronted with what looks much like a leek. What is the best way to utilize? I diced some up for use in a pasta dish last night, but the flavor was so restrained as to be lost amongst the other flavors. I also have stems, which are again leek-like, and nothing like scapes. How to take advantage?

TIA

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    farmersdaughter

    I have sauteed about a cup of green garlic and tossed it with pasta along with strips of prosciutto, olive oil and parmigiano reggiano. Delicious!