Russian Gourmet: Young Garlic

Long time ago, when the produce used to be  seasonal, young garlic was one of the first signs of spring. Young garlic is just that – the garlic plant before the bulb forms. At that point the whole plant is edible top to bottom; in a few weeks it becomes rough and the season is over. For years I was on the lookout for the young garlic and once even signed up for a CSA just because they listed it among the produce they grew. Last Saturday I finally found some at the River Market; the lady even repeated “garlic” twice to make sure I know what it is. I knew. Young garlic tastes a lot milder than the real thing and I just eat it with meals. There are some recipes out there, I don’t bother, it’s perfect the way it is and only needs to be peeled.

The way to tell the young garlic from, say, green onions is by its flat leaves.

Young garlic for me always means spring. Hurry up and get your spring started.

  • This also means your kitchen is vampire free. (Rimshot)