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.

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.

How to Purchase?

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.

Storage:

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

Nutritional benefits:

It is packed with an antioxidant called Allicin which has many health benefits ranging from cholesterol-lowering effects to boosting immunity.

 Culinary use:

• Salad/Soups/broths
• Dips like the green garlic thecha
• Paratha
• Pulao/ Rice
• Non-veg dishes like kheema

Sharing a simple paratha recipe 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.