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And then there was garlic

Written by Doug Oster on .

spring_greensLast October I pushed garlic cloves down into the cold soft soil in anticipation of this day. As the snow receded the hibernating bulbs sent up garlic greens, a spring treat only gardeners enjoy.

I harvest them selectively, only taking one or two here and there. The bulbs underneath receive energy from the foliage, but they offer the taste of spring.

Garlic greens are prized by chefs and gardeners alike. The fresh flavor is garlicy without the hot bite the cloves provide.

It's not too late to plant though, the trick is to use the right garlic. You can't use supermarket garlic; it's usually treated with something that retards sprouting. Find some from a garlic farm online or buy some locally grown bulbs.

The bulbs are separated into cloves, planted three inches down and six inches apart. Mulch with straw and the cloves will become bulbs by the end of the summer.

Spring has truly sprung when the garlic greens sprout. Standing in the garden pinching the sweet center sprouts while listening to the annual cry of the red bellied woodpecker is a seasonal ritual that's magical.

 

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