Green Garlic is a young garlic plant that looks beautiful. The foliage is flat, with a single garlic clove at the base, and has lush long roots. Every inch of the plant is edible.

About

It is also known as Spring Garlic or Baby garlic greens.

Taste

It has a milder, fresher, and more pleasant taste, unlike the strong flavour of regular garlic.

Availability

It is available from late November to Early February.

Purchasing & Storage

It is easily available in any local market in bunches during winter (December-January) and looks quite similar to spring onions but with a slight difference.

While purchasing these greens, they must be purchased fresh. The leaves should be firm, lush green, and not wilted, soggy, or dried. The garlic and its roots should be off-white without bruises.

It can easily be stored in the fridge for 4-6 days if stored properly.

Nutritional benefits

A study conducted on different forms of garlic, green garlic offers notable benefits, including antioxidants and an antiproliferative effect. Another research shows the green parts of the garlic have higher antioxidant and phenolic content.

Green Garlic has the antioxidant called Allicin, which has many health benefits, ranging from cholesterol-lowering effects to boosting immunity.

 Culinary use

• Salad/Soups/broths
• Dips
• Paratha
• Pulao/ Rice
• Non-veg dishes like kheema

Sharing 3 fun recipes to try out this winter.

Green Garlic-Coriander Paratha

Ingredients:

• Wheat Flour- 1 cup
• Besan-2 tbsp
• Green Garlic- ½ cup
• Coriander- ¼ cup
• Red chili powder-1 tsp
• Salt- as per taste

Procedure:

• Combine all the ingredients in a bowl using adequate water to form a soft dough.
• Divide the dough into 4-6 small balls.
• Roll the small dough balls into circles.
• Heat a non-stick pan and place the rolled dough on it. Let one side cook properly then flip it over so the other side browns slightly.
• Serve the paratha hot with a spoon of homemade ghee, white butter,  or any other chutney of preference.

Green Garlic Thecha-A Winter Special

Ingredients:

• Green chillies-2-3 ( more if you like it spicier)
• Green Garlic- 5-8 strands ( more or less depending on how intense you like your garlic)
• Roasted Peanuts-1/2 cup
• Roasted Sesame seeds-1-2 tbsp
• Salt
• Oil-1 tbsp

Procedure:

• Heat oil in a wok.
• Add the green chilies and saute them till they are fried.
• Put the roasted peanuts, fried chilies, sesame seeds, and green garlic in a mixer and coarsely grind it.
• Alternatively, you can grind the mixture on a Pata (Indian equipment to grind chutney).
• Finally, add salt to taste.
• Serve the green garlic thecha with bhakri or with the meal.

Note: Best avoided by people having gastric or digestive issues.

Scrambled eggs with Green Garlic-Mushroom

Ingredients:

• Eggs: 2, whole
• Sliced Mushrooms:4-5, medium size
• Green Garlic:4 tender stalks
• Salt and Pepper
• Coconut oil: 1 tsp
• Whole wheat bread:2 slices

Procedure:

• Wash the greens properly. Chop it fine from tip to tip ( top to roots).
• Heat a pan. Pour the oil onto it. Add the mushrooms and saute them nicely on a low flame.
• Once they are half done, add in the finely chopped green garlic and saute it for a minute.
• Pour in whisked eggs and stir constantly till they cook nicely.
• Sprinkle in salt and pepper as per taste.
• Toast the whole wheat bread nicely on the same pan in which the scrambled eggs are made.
• Put them on a plate and put the scrambled egg on top.
• This is great for breakfast and snacks.