Greetings. Do any of you smart cooks know what this is? At the produce
market they told me it was garlic, but when I google "Green Garlic" I
get things which look more like scallions. This may just be a less
mature versionof green garlic, but I'm trying to figure out what to do
with it. Thanks for any insight.

http://tinyurl.com/qo4jla

--
i do my own stunts

On Sun, 17 May 2009 00:08:51 -0700, rox wrote:

> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla

Looks like a light switch. The other stuff looks like garlic. What
the number on the band?

-sw

rox:
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
My Guess: Garlic sprouts. The upper part of the plant with the blossom.

rox wrote:
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla





It looks like garlic or garlic chives. The bulb at the top will
(or would have) eventually opened as a flower.

Taste it and use as you would either garlic or chives, depending
on the flavor you discover.

gloria p

"rox" > wrote in message
...
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
>
Those are indeed garlic tops gone to seed.

Gloria P wrote:
> rox wrote:
>> Greetings. Do any of you smart cooks know what this is? At the produce
>> market they told me it was garlic, but when I google "Green Garlic" I
>> get things which look more like scallions. This may just be a less
>> mature versionof green garlic, but I'm trying to figure out what to do
>> with it. Thanks for any insight.
>>
>> http://tinyurl.com/qo4jla
>
>
>
>
>
> It looks like garlic or garlic chives. The bulb at the top will
> (or would have) eventually opened as a flower.
>
> Taste it and use as you would either garlic or chives, depending
> on the flavor you discover.
>
> gloria p
My garlic chives have never bloomed. They propagate by sending out
roots. Can be invasive if you're not careful. Planted some ten years ago
or more and they're still hanging around. Onion chives will bloom and
set seed but I've never seen that on garlic chives.

On May 17, 2:08*am, rox > wrote:
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
> --
> i do my own stunts

==========

Chives on steroids?

;-)
Lynn in Fargo

rox wrote:
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>

Some times called spring or early garlic, used a lot in Asian cuisine,
use like a green onion.

I have been told you can peel any few layers of tough outside skin off
the bulb, the inner 'skins' will dissolve in cooking or can be eaten
raw. Not as strongly flavored, even raw, as more fully mature garlic.
Slice & dice & use as a last minute addition to hot broth's (soups) of
chicken or seafood. Not so good with red meats, tomato sauces & more
robust dishes where the subtlety of the early garlic can be lost in the
more strongly flavored dishes.

I would class it more as an edible garnish than a flavoring. If thinly
sliced (chiffonade) it can make an attractive garnish. If you slice
cleanly through some of the stems and bulb you end up with a sort of
tail of green leaf on a thin circle of garlic and an assortment of round
garlic pieces, looks attractive, the tails forming arabesques or art
nouveau like patterns floating in a nice saffron yellow broth, with,
perhaps a few pieces of thinly sliced broiled beef and a few grains of
cayenne or red pepper flakes or a good paprika.

If you keep the stem short it can be pankoed and quickly fried in a
little oil and used as a garnish "L'Ail de Primavera?" a technique
sometimes called 'dore' l'ail dore?

The stems are some times used alone because of their length, they can be
used to tie up a bundle of palm leaves or seaweed or rice flour noodles
& wraps for cooking, either by steaming or poaching.

The long stems don't 'fry' well, they turn out rather, aesthetically
unpleasant, limp & soggy & a dull green color. A fine dice of the stem
can be quickly stir fried but very quickly else the color of the leaf
changes to a darker green. If using the egg an panko or bread crumb,
dore, gilding, use the 2 inches thickest near the bulb to quickly sautŽ
in very hot oil, the breading should turn 'golden' very quickly.
--
JL

Joseph Littleshoes wrote:
>
>
> rox wrote:
>
>> Greetings. Do any of you smart cooks know what this is? At the produce
>> market they told me it was garlic, but when I google "Green Garlic" I
>> get things which look more like scallions. This may just be a less
>> mature versionof green garlic, but I'm trying to figure out what to do
>> with it. Thanks for any insight.
>>
>> http://tinyurl.com/qo4jla
>>
>
> Some times called spring or early garlic, used a lot in Asian cuisine,
> use like a green onion.

Ooops ... that's what i get for trying to be informative before im fully
awake. Originally i saw what i have heard called 'chinese garlic' but
is actually garlic chives or Allium tuberosum which is a member of the
Amaryllidaceae (amaryllis) family.

Varieties usually are listed as Chinese Chive or Garlic Chive.

It is grown only a little in the US, but extensively in China, where it
is called "Kau tsai"; in Japan, "Nira".

Other names. Ndoh dah (Hmong); nira (Japanese); jiu tsai (Mandarin
Chinese); gow choy (Cantonese Chinese); gil choy (Chinese).
--
JL

On May 17, 3:08*am, rox > wrote:
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
> --
> i do my own stunts

Those look like garlic scapes. They are the flower bud that often gets
clipped off to make the bulb fill out better. My scapes don't look
quite like those though. If you google 'garlic scapes' you should get
some ideas.

On Sun, 17 May 2009 12:49:47 -0500, George Shirley
> wrote:

>My garlic chives have never bloomed. They propagate by sending out
>roots. Can be invasive if you're not careful. Planted some ten years ago
>or more and they're still hanging around. Onion chives will bloom and
>set seed but I've never seen that on garlic chives.

Same here. Looks like the garlic in my garden, but quite a bit larger.
Might be a different variety....

Alex

"rox" > wrote in message
...
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
> --
> i do my own stunts

Those are garlic stems. The entire plant of garlic is edible. The scape
part-the part below the flower-is best blanched and stir fried.

"rox" > wrote in message
...
> Greetings. Do any of you smart cooks know what this is? At the produce
> market they told me it was garlic, but when I google "Green Garlic" I
> get things which look more like scallions. This may just be a less
> mature versionof green garlic, but I'm trying to figure out what to do
> with it. Thanks for any insight.
>
> http://tinyurl.com/qo4jla
>
> --
> i do my own stunts

It is unusual to see the flower pods that large.