"Green garlic peaks in the spring and has a pretty short growing season, meaning you will most likely find it from March onwards in warmer areas, and possibly until July in colder climes."
"Green garlic is not a distinct variety, but rather the same vampire-repelling, stinking rose we know from simmering in a sofrito or roasting alongside a chicken."
"It resembles a large scallion, and whether raw or cooked, is softer and less intense than regular garlic."
"If you prefer a milder taste, green garlic is for you."
Local farmers markets offer fresher food and support independent workers. Unique products like green garlic, which is harvested before maturity, are often found only at these markets. Green garlic has a short growing season, peaking in spring, making it less available in supermarkets. It resembles scallions and has a milder flavor than mature garlic, appealing to those who prefer less intense garlic taste. Farmers markets are essential for sourcing this seasonal ingredient.
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