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May 14, 2008 04:33 PM

Fresh Garlic Stalks?

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!

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

      3 Replies
      1. re: hannaone

        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. Did you buy green garlic? If so, I asked the same question you're asking here on this thread: .

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

          1. 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. 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

                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