Spring is a wonderful season for vegetables, and the new-season produce offers bright, fresh flavors that are a welcome change from winter crops. One standout is young garlic—also called spring garlic, new garlic, baby garlic, fresh garlic, or green garlic depending on region and stage of growth. Its taste is milder and more delicate than dried garlic, making it especially appealing in spring dishes.
Spring Garlic – Also know as young garlic, new garlic, ail frais or green garlic
When the first green garlic shoots appear in early spring, you may find specimens that resemble scallions or spring onions—these are the most immature form of fresh garlic. Farmers often thin the crop at this stage to give remaining plants room to mature, and the thinnings are perfectly edible raw because their flavor is so gentle. Later in the season you might see garlic scapes for sale: these are the curly green flower stalks that are removed to encourage larger bulb development. You’ll also find bulbs that are still green; these have a stronger garlic taste than the earliest shoots but remain much milder than fully dried garlic.
How to use spring garlic
The youngest spring garlic and garlic scapes work well anywhere you’d use green onions, chives, or baby leeks. Use them raw in salads, blend them into a zesty pesto, scatter them as a fresh garnish for potato salad, add them to stir-fries, or include them in light spring soups. When bulbs start to form but before they are fully dried, try baking them whole with a little butter or olive oil, then mash them onto toasted bread for a mild, garlicky spread. You can also use these bulbs as a direct substitute for mature garlic when you want a fresher, subtler garlic note. Because fresh garlic loses its delicate flavor as it dries, it’s best to enjoy it soon after purchase.
Spring Garlic on toasted sourdough
How to bake spring garlic
Total time: 30 minutes
- Remove any papery outer layers and trim any tough stalk tips.
- Place the spring garlic on a sheet of foil. Drizzle with olive oil or add small knobs of butter. Season with sea salt and freshly ground black pepper.
- Wrap the garlic loosely in the foil to form a pocket that will steam the bulbs as they roast.
- Roast in a 350°F (180°C) oven for about 30 minutes, or until the garlic is soft when gently squeezed.
- Squeeze or mash several cloves onto toasted bread and enjoy as a mild, flavorful spread.
Green garlic ready for the oven