Fresh Garlic

What Is Fresh Garlic?

Fresh garlic is the young form of dry garlic (Allium sativum) harvested along with its green above-ground stem before the head has formed; its white part has not yet hardened and the cloves have not yet become distinct. It appears in markets for a short season in spring.

Compared to dry garlic, its smell is much milder and its taste is fresher and slightly onion-like. Both its white body and green leaf part can be used in the kitchen.

Nutritional Value of Fresh Garlic

Because fresh garlic's water content is high, its calorie content is much lower than dry garlic. Since there is no separate USDA data record for this product, the values are given as approximate, based on data for allium species close to fresh onion: about 32 kcal of energy per 100 grams.

What Are the Benefits of Fresh Garlic?

Fresh garlic contains the same allium compounds as dry garlic but in a milder concentration, offering a mild spice-vegetable option within a balanced diet.

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

How to Choose Fresh Garlic?

Fresh garlic's body should be firm, with a lively-colored, crisp green part.

• The body should be fresh green, not wilted, and firm.
• The white part should not yet be hardened, with the cloves not clearly separated.
• Leaf tips should not be yellowed or dried.

How to Store Fresh Garlic?

Fresh garlic stays fresh for about 1 week in the refrigerator when wrapped in a moist cloth. It doesn't last for weeks like dry garlic; because its water content is high, consuming it as soon as possible is recommended.

Using Fresh Garlic in the Kitchen

Fresh garlic is finely chopped and added to sautés, added raw to salads, or used in olive-oil dishes. Its green part can be treated like the green tip of fresh onion.

How Is Fresh Garlic Cleaned?

If there is an outer skin, it is lightly peeled and the body is washed in plenty of water; the white and green parts are finely chopped and used separately. The green part generally carries a milder aroma.

How to Make Olive-Oil Fresh Garlic?

Finely chopped fresh garlic is briefly sautéed in olive oil and cooked over low heat with a little water; it is sometimes prepared together with peas or artichoke and added to spring vegetable platters.

What Recipes Use Fresh Garlic?

Olive-oil fresh garlic, sautéed vegetable mixes, and salads are the most common uses. It's also added finely chopped to omelets and soups.

Frequently Asked Questions

What is the difference between fresh garlic and dry garlic?

Fresh garlic is not yet ripened, has a high water content, and a mild smell; dry garlic is sun-dried, has a sharp smell, and can be stored for a long time.

Can fresh garlic's green part be eaten?

Yes, the green body part can be finely chopped and used like the green tip of fresh onion; it adds a mild garlicky aroma.

When is fresh garlic's season?

Fresh garlic is found in markets for a short season in spring, a few months before dry garlic's harvest.

Why is fresh garlic's smell milder?

Not yet being ripe and having a high water content means the sulfur compounds that cause the sharp smell are less concentrated compared to dry garlic.

Can fresh garlic be eaten raw?

Yes, finely chopped fresh garlic can be added raw to salads; it leaves a milder, softer taste compared to dry garlic.