Garlic

Green garlic, also known as spring garlic or young garlic, is a seasonal vegetable harvested before the garlic bulb fully matures. It resembles a green onion or scallion in appearance, with a long, slender green stalk and a small, delicate white bulb at the bottom. The taste of green garlic is milder and fresher compared to mature garlic cloves. Its flavor profile is a combination of garlic and mild onion, making it versatile for various culinary uses. It adds a subtle garlic kick to dishes without overpowering other flavors. Green garlic is prized for its tenderness and vibrant flavor. It can be used in both raw and cooked dishes, such as salads, soups, stir-fries, sauces, and as a garnish. It is often chopped or minced and added to dishes towards the end of cooking to preserve its delicate flavor. In terms of nutrition, green garlic contains many of the same health benefits as mature garlic, including antioxidants and immune-boosting properties. It's also low in calories and rich in vitamins and minerals, such as vitamin C, vitamin B6, and manganese.