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Fresh Garlic Stalks?

thursday May 14, 2008 04:33 PM

We bought some garlic at the farmer's market this weekend that we've never seen before--instead of just the head of cloves (purplish, rather fleshy skin), there was a 14-inch stalk still attached to the top. I've had scapes before, but those are young and new. Is the stalk we have edible, or do you think it's too tough? And if edible, ideas, please!

  1. p
    PandanExpress May 14, 2008 04:55 PM

    Are you talking about the green blades of grass-type things that grow out of the garlic? I believe they are edible. They definitely have a strong garlic taste. My dad treats them the same way he treats Chinese chives.

    I would chop them finely and have them with scrambled eggs.

    Or chop them up and stir fry with tofu-sheets.

    1. hannaone May 14, 2008 05:13 PM

      If you are talking about the solid stem/stalk, you can try this recipe:

      3 Replies
      1. re: hannaone
        wench31 May 16, 2009 05:57 PM

        hannaone, I have a recipe that calls for garlic stalks. Can you please describe it? Or do you have a picture or something written in Korean that I can take with me to the market?


        1. re: wench31
          hannaone May 16, 2009 06:09 PM

          마늘종 (maneuljjong)


        2. re: hannaone
          wench31 May 16, 2009 09:42 PM

          Thank you!

        3. LNG212 May 14, 2008 06:15 PM

          Did you buy green garlic? If so, I asked the same question you're asking here on this thread: http://www.chowhound.com/topics/512933 .

          I ended up chopping them finely and using them in a frittata (similar to PandanExpress's idea above).

          1. JoanN May 14, 2008 06:29 PM

            Sounds as though you do indeed have green garlic. Lucky you! I was just looking at some recipes in "Sunday Suppers at Lucques" that call for them, a wild striped bass accompanied by farro and black rice with green garlic and pea shoots in particular. I was hoping to find them soon myself.

            1. t
              thursday May 14, 2008 08:58 PM

              Hmm...I googled green garlic, and I don't think this is it. It's green-ER (that is, not dried with papery skins yet), but the heads are full multi-cloved heads and the stalk I'm referring to is about 14-18 inches tall and about 1+ inches in diameter--I mean, it's HUGE compared to the green garlic or garlic scapes I've seen before.

              1 Reply
              1. re: thursday
                torty May 14, 2008 09:57 PM

                Just thinkin this is one of those times you need to experiment. Saute in some olive oil or butter and give it a taste. I have seen stuff like this and sometimes it is flavorful and sometimes not. Also the texture may be not your style. The clove part I would think is fine, but the stalk part is where you may want to toss around and experiment

              2. t
                thursday May 17, 2008 01:48 PM

                Just an update--inedible! Tried simmering, then brought them to a boil--and we thought there were bones in the food. Throwing the tough ones out next time...=(

                1. m
                  MarkC May 16, 2009 11:38 PM

                  I made a delicious soup from green garlic stalks and young fava beans.

                  4 cups chicken stock
                  14 green garlic stalks, cut into 1/2 inch pieces
                  1 large baking potato, peeled and chopped
                  1 tsp herbes de provence
                  1/2 bay leaf
                  1/4 tsp salt
                  11/2 lbs young fava beans in the pod, shelled and blanched for one minute
                  1/4 cup heavy cream

                  Put the stock in a 2-quart saucepan. Add garlic stalks, potato, herbs, and salt. Simmer over medium heat until the vegetables are tender, about 20 minutes. Remove bay leaf.

                  Place the mixture in a blender or food processor and process. Strain out any tough, fibrous bits of garlic stalk. Return to saucepan and add fava beans, heavy cream, and freshly ground black pepper. Bring soup to simmer. Serve.

                  The stalks give a much milder flavor than the garlic cloves, and the soup has a beautiful light green color and is deliciously redolent of springtime.

                  1. s
                    seamus_vermont Jun 21, 2010 09:42 AM

                    Garlic Butter recipe.


                    1. j
                      june20 May 12, 2013 08:14 PM

                      Very easy!

                      You can make this mix, or something. I don't know the name.

                      First blanch the garlic stalks. The stalks are very thick!!! Just get it to a very high temp that there are bubbles everywhere. Put them in for about seconds, take it out put them in ice. Now, you can season it any way you want.

                      You could just wash it very thoroughly and eat it raw. You should strip off the skin though. Cut it into long, but short segments. Look at the top, you will see an outre dark ring and a light green circle in the middle. Right at the line where those two parts of the garlic stalk meet, then you can dip them into a thick sauce. I love them with chili pepper paste! Both for seasoning and dip, awesome!!! :D

                      They are really tasty, give them a try.

                      Note: You can also season them to your own taste of: sweet, spicy, sour, bitter or whatever! :)

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