Spring Garlic, also called “green garlic,” is a culinary treat that does not receive as much fanfare as it deserves. This mild stage of garlic may be hard to find unless you grow your own or have access to a farmers market that sells this delicacy (from March to May).

Culinary Uses:
In general, spring garlic can be used in any recipe that calls for mature garlic. The end product will produce a delicate flavor that’s milder than matured raw garlic.

Raw Spring Garlic

  • Mince and add to salads
  • Pound it into a paste to make green-garlic aioli
  • Use in salad dressings

Cooked Spring Garlic

  • Poach the last 4″ of the tips and dress with a mustard vinaigrette
  • Blanch in water or chicken stock and puree it.  Add the puree to a custard or soufflé
  • Dice and sauté the tender portions and add to an omelet or frittata
  • Chop and add to stir-frys
  • Chop and add to homemade potato soup


Spring Garlic Pizza




  • 1 teaspoon active dry yeast
  • ⅔ cup warm water (105° to 115° F)
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • olive oil for the bowl


  • 2 bunches spring garlic (about 6 plants)
  • 2 onions
  • 2 Tb olive oil
  • ¼ cup chicken stock
  • 1 anchovy
  • 1 tsp fresh chopped thyme



  1. Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
  2. In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
  3. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1½ hours.
  4. Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
  5. Makes dough for one 12-inch pizza or two 9-inch pizzas.


  1. Thinly slice or chop the garlic. Chop the onions. Gently stew onions and garlic with the olive oil and stock or water until quite soft. Add the chopped anchovy and thyme. Let cool to room temperature. Spread on your pizza, top with cheese if you like, and bake in a hot oven until crust is crisp.

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