Today I took advantage of a sunny but cold day to plant some garlic for green garlic. For those not familiar with it, green garlic is to garlic what a green onion (or scallion) is to a mature onion. I think it sort of resembles a scallion, but the taste is all garlic. Both the green and white parts of the young garlic are edible, and it can be harvested early on before the main crop of garlic is ready.
Green garlic can be planted any time from fall on up through late winter and early spring. I like to use garlic that is already sprouting, which will be up and growing in no time. It is also a good way to use any of those small cloves you might have, since you’re not trying to grow a big head of garlic.
I prepared an area where radishes had been growing earlier, adding some compost and a little organic fertilizer (3-4-4). I planted the green garlic fairly close together, about two or three inches apart. Since the soil was fairly loose, I just poked a hole with my finger and then dropped in a clove of garlic. After they were all planted I covered them with a little soil, and then added a bit of straw for mulch.
I also sometimes grow green garlic in containers. It is easy to grow that way, and can be grown indoors or in a greenhouse to supply a little taste of green garlic even in the middle of winter.
I love garlic in all its forms, and my goal is to have homegrown garlic year round. With a fresh, garlicky flavor, green garlic is great way to enjoy the taste of garlic early in the season. And it’s also easy to grow!