What are they? How are they different from scapes? What can you make with them?
A bunch of them in our CSA share on Tuesday. I actually swapped my popcorn for a second bunch of garlic greens. It is sometimes called spring garlic. I intend to fully embrace springtime, even if they are calling for snow flurries this weekend.
I have rockfish sitting on a bed of them, in the oven right now. I added a few of them, chopped, to the basmati rice in my rice cooker. I made a quartet of meatloaves to use one this weekend and freeze the rest. Some of them ended up in there.
As for the rest, there will be pesto. I will use my scape recipe.
I had considered using some of them to sauté the greens we got in our basket, but they just smell so good. They have to become pesto.
Anyone seen ramps in the markets yet? Then, I will know that spring has arrived in central Maryland.
I think these are garlic chives not green garlic. The difference is garlic chives are a perennial. They have white flowers which can be eaten like scapes when they are young and they are very early in producing leaves so there would be greens now. Green garlic is a fall planted garlic bulb that is beginning to form a head in spring but the head is small and has not yet formed the paper separations of each clove. And then of course there’s the delicious garlic scape which is the flower bud of the hardneck garlic.
Oh also garlic chives can be used like regular chives but are most commonly used in Asian cuisine. They are the “spring onions” that one gets in carry out almost year round.
If they are the Asian flat-leaved chives, they are very tasty in scrambled eggs. This is also the type of chive that is used in chive dumplings at Asian restaurants.
If you grow them yourself the flat white flowers usually appear in August, smell wonderful, and are much enjoyed by a variety of pollinators.
I have garlic chive plants a plenty if you want some.