Archive for May 3rd, 2016

Garlic Leaves

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My patient readers might be wondering by now why I have so damn many posts this year on the uses of green or immature garlic. The reason is simple: last summer I ordered my garlic sets as usual, forgot about it, and a few weeks later placed the same order again. When a LOT of garlic sets arrived in fall I decided to treat this as serendipity and planted them all, and the result is that I have hundreds to thousands of stalks of green garlic right at the moment. Since I have become interested in the health benefits of alliums, especially the green parts, I am thoroughly enjoying experimenting with ways to use them. Right now they are just beginning to send up scapes, and the stalk of the plant is hard and difficult to use well. But when I pull a few plants for the newly bulging bulbs, I find that the leaves are still green, and I decided to try using them as a leafy green vegetable. I washed a bunch of them, cut them in 1 inch sections crosswise, and blanched them in boiling water for two minutes.  This initial blanching seemed to tenderize them a lot, but if you insist, try cooking them without pre-blanching and see how it goes.  Then I slowly roasted in butter with a little salt and rich chicken broth for about 20 minutes, taking care that they did not dry out. I roasted them only because I was also roasting some chicken, and it would be easier to slowly sauté them on the stovetop. Make sure that there is enough broth that no part of the leaves dries out. Kept a little moist, they develop a lovely plush texture. This turned out to be a delicious vegetable, full of flavor but not excessively garlicky. The only thing I’m going to do differently in the future is cut them in shorter sections, about half an inch, since there is a suggestion of fiber in the mouth when cut to the longer length. I did not identify any actual fibers of the nasty kind that stick between the teeth, but I just think the mouthfeel would be better if cut shorter.
I am increasingly delighted to find that every part of the garlic plant is edible, versatile, and delicious, a true nose to tail vegetable with a boatload of health benefits besides. Right now garlic, shallots, onions, and multiplier onions occupy about a third of my total available garden space, and I think this is how it should be and will do the same again next year.
Incidentally, once the emerging scape begins to show at the top of the plant, the stalk is not worth trying to use except as a flavoring for broth, in my opinion. It is just too fibrous and tough. But soon the scapes will be elongating and they are eminently edible when young, so a couple of weeks of patience will provide you with a whole new vegetable.