Fresh Garlic

What Is Fresh Garlic?

Fresh garlic is the young form of garlic (Allium sativum), harvested before the bulb forms, with its green stalk still above ground. It appears at markets for a short season in spring; its white part has not yet hardened and its cloves have not become distinct.

Compared with dried garlic, its aroma is much milder and its flavor fresher, with a slight onion note. Both the white stalk and the green leaves can be used in the kitchen.

Fresh Garlic Nutrition Facts

Fresh garlic has a high water content, so it is much lower in calories than dried garlic. Because there is no separate USDA data entry for this product, the values are approximate and based on data for allium vegetables similar to scallions: about 32 kcal per 100 g.

What Are the Benefits of Fresh Garlic?

Fresh garlic contains similar allium compounds to dried garlic, but at a milder concentration, and offers a mild seasoning and vegetable option as part of a balanced diet.

This is general information; fresh garlic is a food and is not a substitute for medical treatment.

How to Choose Fresh Garlic

The stalk should be firm, and the green part should look crisp and brightly colored.

• The stalk should be fresh green, unwilted, and firm.
• The white part should not yet be hardened, and the cloves should not have separated distinctly.
• The leaf tips should not be yellowed or dried out.

How to Store Fresh Garlic

Fresh garlic stays fresh for about 1 week in the refrigerator when wrapped in a damp cloth. It does not last for weeks like dried garlic; because it has a high water content, it should be eaten as soon as possible.

How to Use Fresh Garlic in the Kitchen

Fresh garlic can be finely chopped and added to sautés, used raw in salads, or cooked in olive-oil dishes. Its green part can be used like the green tops of scallions.

How to Clean Fresh Garlic

If there is an outer layer, peel it gently and wash the stalk well. Finely chop the white and green parts separately. The green part usually has a milder aroma.

How to Cook Fresh Garlic with Olive Oil

Briefly sauté finely chopped fresh garlic in olive oil, then cook it over low heat with a little water. It is sometimes prepared with peas or artichokes and served as part of a spring vegetable platter.

What Recipes Use Fresh Garlic?

Fresh garlic cooked in olive oil, sautéed vegetable mixes, and salads are among its most common uses. It can also be finely chopped and added to omelets and soups.

Frequently Asked Questions

How is fresh garlic different from dried garlic?

Fresh garlic is immature, has a high water content, and has a mild aroma. Dried garlic has been dried in the sun, has a pungent aroma, and can be stored for a long time.

Can you eat the green part of fresh garlic?

Yes. The green stalk can be finely chopped and used like the green tops of scallions; it adds a mild garlic aroma.

When is fresh garlic in season?

Fresh garlic is available at markets for a short season in spring, a few months before the dried garlic harvest.

Why is fresh garlic milder in aroma?

Because it is immature and has a high water content, the sulfur compounds responsible for its pungent aroma are less concentrated than in dried garlic.

Can you eat fresh garlic raw?

Yes. Finely chopped fresh garlic can be added raw to salads; its flavor is milder and softer than dried garlic.