Garlic green spring, fresh, 0.3 kg pack


Sign up for restock notifications!

Notify Me
  • Fresh garlic is smaller in size than common white garlic and has a globular, tear-drop bulb that connects into a stem, also known as a neck, that may appear green when fresh and brown when dried. The outside of the bulb is covered in thin, white papery coatings that are flaky, dry, and brittle. When peeled away, there is another layer known as the clove skin that ranges in color from white to tan and is tightly adhered to the clove. fresh garlic contains many cloves and can develop up to twenty-five cloves in one bulb. The cloves are clustered together, forming multiple layers of slender and slightly flattened shapes, and the outer cloves are typically larger in size than the inner cloves. When raw, fresh garlic has a crisp texture with a sharp, pungent, and spicy flavor, and if crushed, it will emit a strong aroma. This flavor and aroma will lessen with cooking and will develop a mild, savory flavor.

  • fresh garlic can be consumed raw, thinly sliced and added to salads, or it can be chopped and mixed into sauces, dips, and spreads. The small bulbs are most popularly utilized in cooked applications and can be lightly sauted in olive oil as a base for vegetables, soups, stews, meats, and rice. Whole bulbs can also be roasted for a caramelized flavor. In fresh, garlic is incorporated into many traditional dishes such as ful, which is a popular street food consisting of fava beans in garlic, olive oil, onion, and lemon juice. This mixture is used at breakfast and is spread on eggs or pita bread.

  • The easiest way to store fresh garlic at home is at room temperature in mesh bags. Fresh garlic is best stored in dry, dark places.

  • Green Garlic Potato Salad


    2 lbs Golden Potatoes (do not peel)
    3 tablespoons or more, good quality extra virgin olive oil
    Sea salt, to taste
    a bunch of green garlic leaves


    1. Wash potatoes and place them in a pot of cold, salted water (about one teaspoon of salt) and bring to a boil, then simmer gently over medium-high heat until cooked.
    2. Drain and let cool slightly, then peel. Place in a bowl, and allow cool completely. Meanwhile, chop the green garlic.
    3. When the potatoes have cooled, cut them into smaller pieces.
    4. Now, drizzle generously with the olive oil (at least 3 tablespoonfuls), sprinkle with salt, and toss in the green garlic. Gently mix or toss to make sure the flavors of all the ingredients blend together well.