Garlic is such a staple in our kitchens that we sometimes take it for granted. In spring, however, with the Hollywood farmers' market full of young, green garlic at every turn, we pause to acknowledge just how special this allium is.
Young, fresh garlic can be found throughout the market these days. In its earlier stage, mild-tasting spring garlic resembles a scallion or leek. As the plant matures, it starts to form cloves and the flavor becomes stronger. We love cooking with these fresh bulbs and stems, which are delightfully crisp and fragrant. When buying, look for plump, tight bulbs and green – not yellowed – stems. Spring garlic does not keep like dry garlic; store in a plastic bag in the refrigerator for up to a week.
Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel Read more from Emily »