rss feedEmbrace garlic stems
Many of us have long had a love affair with the garlic bulb and its cloves. Smashed. Diced. Sauteed. Roasted. You name it. We’ll go for it.
But those long green stems or shoots that sprout from the bulb also are edible. They still offer a fresh garlic taste. And you can eat them like a vegetable. The vibrant green is pleasing to the eye.
My neighbor, Rob, was kind enough to give us some stems (pictured above) from his garden. He knows we like them.
One benefit of having a neighbor who enjoys growing vegetables is that you can ask a lot of questions about what works and what doesn’t.
And these days, freshness with food really matters.
So, if you’re new to garlic stems, they can be sauteed on their own. Many recipes, including these two, use garlic stems when they are older. Or you can toss them in with meat or tofu.
In March, the San Francisco Chronicle published a helpful article. Last year in South Korea, a Reuters photographer captured a great garlic stem image.
