Green Garlic - one bunch
Green garlic is to garlic bulbs what scallions are to onions. You can use the white shaft and all the greens of green garlic in your cooking. I use it where I would use garlic, but slightly more volume because green garlic is milder than cured garlic cloves. It's great in sautees with cooked greens like chard and kale, I used it in my Nettle & Garlic biscuits - a recipe I adapted from Mountain Rose. (link connects to Mountain Rose Nettle and Garlic biscuits recipe). My adaptations include successful experiments with using green garlic instead of garlic cloves, using cooked fresh nettles, and using yogurt instead of the buttermilk.