#GARLIC WITH GREEN STEM FULL SIZE#

Fresh garlic is something we are just not used to seeing in Australia. Rarely available at any market, access to green garlic is a wonderful benefit to growing your own. Or you can eat them as tasty garlic bombs sprinkled onto salads. These are teeny tiny cloves that can be grown into bulbs, in about 3-4 years. You can leave them to grow flowers that produce bulbils. These too are edible, best when harvested at 10-20cm long so they stay tender. Some varieties of garlic, and depending on where you live, and the weather conditions that growing year, may throw up flowering spikes called scapes. Leave the larger plants to develop good sized bulbs (and hence cloves) for pulling fresh or leaving to cure. This ensures you are getting an entirely edible plant with tender leaves and stem. When selecting which whole plants to pick, I start with those with the thinnest stems. Garlic greens refers to the above ground part of the plant, including the scape or flowering stem.

#GARLIC WITH GREEN STEM FULL SIZE#

Garlic can be pulled from just before bulb formation right up to full size with cloves visible.

Harvest green garlicĭepending on the type of garlic you have in your patch, mid spring is the time to start enjoying the luxury of fresh and green garlic. Green garlic is fresh uncured garlic that is pulled before the papery skins on the cloves and bulbs start to develop. Once the weather warms up to daytime temperatures above 16 degrees Celsius, new growth will be picking up so it’s a good idea to start feeding your bulbs.

Garlic with green stem