Grilled Green Garlic
Springtime brings lots of treasures that are here for a blink of an eye and then gone from our flourishing greenmarkets. Ramps, strawberries, asparagus — just some of the items that get loaded into our resuable shopping bags as we lust over these edible signs of the outdoor dining season. One of my favorite flash finds is green garlic {also known as spring garlic or new garlic}. These long green shoots look a lot like scallions, but are the beginnings of the larger garlic bulb we have come to be more familiar with. When the farmers trim these stalks it makes way for those bulbs to continue growing throughout the season and brings us a mild sweet garlic treat as a bonus. My favorite thing to do is toss them with olive oil, salt and pepper and throw them on the high rack of the grill to slow roast for 10-15 minutes until perfectly tender. They are mild enough to be eaten on their own, but make a killer topping for crostini slathered in ricotta, grilled pizzas, a nice juicy steak or even eggs.
Grilled Green Garlic
1-2 bunches spring garlic
olive oil
salt & pepper
- Trim roots and dark green fiberous leaves from garlic stems and slice in half lengthwise.
- Toss with olive oil, salt and pepper to coat.
- Place on the top rack of the grill with the heat on low and roast until tender and starts to brown.
- Serve whole or dice into smaller pieces as a topping.
Green Goddess
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw
Grilled Thyme-Cumin Vegetable Kabobs
How to Love a Radish
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing
8.ate@eight 
yummm! we are getting a bbq today so can’t wait to try this!
Nice, simple and yummy!
What about recipes that use garlic scapes?
Hi Carol,
You can use garlic scapes in the same way you would use green garlic or scallions. I love to chop them finely and saute in a little olive oil. Or toss in a sauce you’re preparing — perhaps with some fresh mussels?