Ah, spring. Birds chirping. Flowers blooming. Green garlic.
What? Green garlic? Yes, you heard me right. Green garlic. Or, maybe you’ve heard of spring, young or new garlic? No? Oh then you are missing out!
Green garlic is one of the first signs of spring at farmer’s markets. But it’s easy to mistake for a large scallion, aka green onion or spring onion (are you following me?). You’ll know it’s garlic if you see a large bulb at the bottom of the stalk.
Garlic has been used as a spice in many different types of cuisines for generations. But garlic is also rich in antioxidants. So, what the heck does mean? Harmful particles, known as free radicals, build up in our bodies as we age and can contribute to many conditions such as cancer, high blood pressure and high cholesterol. Antioxidants are the superheroes that help fight off these free radicals.
Garlic. Superhero? Read all about what science says. Personally, I think we could all use some more superheroes in our lives.
Not so much into garlic? Or, love it but afraid you’ll smell like it long after your meal? Then try it! It has a more subtle flavor than the familiar mature bulbs we’re used to. The scent is fresh and vibrant, the taste slightly sweet and mellow.
My springtime superheroes went into a salsa verde. Salsa verde is a green sauce that’s made from different herbs and can be used as a sauce or a dip. I love topping a steak with this sauce.
And as a another bonus you can use the bulbs and the stalks. No waste here. Use these young gems in any recipe calling for garlic, scallions or leeks. I promise you won’t be disappointed!
Have you tried green garlic?
- 1 bulb green garlic
- 1 teaspoon anchovy paste
- 2 tablespoons capers
- 2 tablespoons lemon juice
- cup ½parsley
- pinch red pepper flakes or to taste
- salt and pepper to taste
- cup ¼olive oil
- teaspoons Optional: 1-2of water
- Add all ingredients, except olive oil and lemon, into a food processor or blender. Blend to combine while slowly adding olive oil. Adjust salt and pepper as needed.
- Once all blended, let the mixture stand while preparing the rest of your meal. Just before serving mix in lemon juice. Trust me on this part. If you add the lemon juice at the beginning it turns the bright green parsley to olive green!
- *If the sauce is too thick for your liking add a bit of water to thin it out.
Recipes adapted from Michael Symon.
Serving sizes are approximate.
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