Green garlic (also called young garlic or spring garlic) is simply garlic that hasn’t fully matured. The nice thing about green garlic is that the whole entire plant is edible, from bulb, to stalk, to leaf, to scape.
Selection and storage
Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom.
Preparation and serving methods
Trim off the very bottom of the bulb and use all of the tender white and light green parts. Dark green leaves can be saved for stock, or used to add flavor to a soup (pop them in whole, like a bay leaf).
TOFU WITH GREEN GARLIC, GREEN ONIONS + WHITE SHOYU by Michelle McKenzie