Green Garlic season!

Think of green garlic as young, tender garlic pulled before the bulbs fully form. It looks a bit like a scallion, with a white base and green top, but delivers a mellow garlic flavor that’s fresh, vibrant, and less pungent than cured garlic.

You can use the entire stalk — white and green — in sautés, soups, compound butters, or chopped raw into dressings and dips. It’s a short-season spring delicacy that adds depth without overpowering.

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