Baby garlic is most commonly called spring garlic or green garlic.
These names refer to garlic that's harvested before it reaches full maturity. Here's a closer look at what distinguishes it:
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Appearance: Spring or green garlic looks like a scallion or spring onion. It has long, green leaves and a small, undeveloped bulb.
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Flavor: The flavor is milder and more delicate than mature garlic. You can use the entire plant, including the leaves and bulb.
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Season: It's typically available in the spring, hence the name "spring garlic."
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Culinary Use: Green garlic can be used in various dishes, such as salads, stir-fries, soups, and sauces. It adds a subtle garlic flavor without the strong pungency of mature garlic.
In summary, when you see garlic with long green shoots and a small bulb, it's likely spring garlic or green garlic – also known as baby garlic.
