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Fresh Green Garlic
Inventory, 8 lbs : 1.67
This item was last sold on : 05/06/21
Green garlic are young, short-season garlic plants that are harvested before they begins to form mature bulbs or cloves. Green garlic varies in height depending on its age at harvest. Whether the garlic is 8 inches or 18 inches, it produces thin, green stalks and small, cylindric to globular white bulbs. Green garlic has bright, savory and piquant garlic flavor and a succulent firm texture.
Green garlic is available in the spring.
Garlic, botanical name Allium Sativum, has one of the largest genomes of all cultivated plants. It is a member of the lily family along with chives, shallots and onions. Garlic is the common name dedicated to hundreds of varieties which can be classified as hardneck and softneck types. Green garlic can be both hardneck and softneck types, though there are distinct variation is size, bulb colorings and flavor. Green garlic was created out of necessity as a secondary crop for farmers. The garlic is pruned from the soil in the Spring to make room for the mature garlic to grow.
All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant.
Green garlic is entirely edible, including its roots, though the tops are often trimmed if too fiberous or woody. Pair green garlic with similar fresh, spring vegetables such as asparagus, morels, green herbs, peas, leeks and fiddlehead ferns. Braise, grill or saute whole as a vegetable or use in pestos and sauces. Baby green garlic pairs well with seafood, pasta, eggs, pizzas, grilled meats, rich sauces, cream, butter, cheese, legumes and potatoes.
All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter and as trade routes were evolved and extended garlic would become naturalized in often unnatural climates. Primitive garlic had more cold-hardiness, heat tolerance, larger numbers of foliage, and a later maturity stage than that of modern sterile varieties.
Restaurants currently purchasing this product as an ingredient for their menu.
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