Wet garlic
Allium sativum
Milder and sweeter than dried garlic, this is young garlic harvested fresh from the fields. You can use the whole thing - bulb, stalk and all. It looks a bit like a small leek.
In the kitchen
How to store Wet garlic
Store wet garlic in the fridge - it will stay fresh in the salad drawer for a week or two.
Prep & Cooking tips
It can be used in its entirety, stem and all. Only peel it if the outer layer seems dry. Remove the root tip and cut the bulb and stem in half, lengthways. Slice each half crossways as thinly as possible.
Wet garlic is milder and sweeter than mature garlic so you can add plenty of it to a dish. Think of it as a garlicky spring onion.
Try chopping it into salads, dressings, marinades, salsa, stir-fries or stirring into mashed potato and scrambled egg.
Easy ideas
1. Simple
It takes very little time to cook - add it towards the end of cooking for a mild and sweet garlicky finish. Try this recipe for potatoes, summer greens, wet garlic and chervil.
2. Raw
Slice as thinly as you can and add (cautiously) to salsas, salads or coleslaw for something a bit more pungent.
Goes well with
Butter
Chilli
Eggs
Fresh herbs
Ginger
Mediterranean and Asian cuisine
Most meat and fish
Nearly all veg
Wet garlic recipes
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Potatoes, summer greens, wet garlic and chervil
Serves: 3 Total time: 25 min
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Potato and wet garlic tortilla with two-bean chervil salad
Serves: 2 Total time: 40 min
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Roast artichokes and new potatoes
Serves: 8 Total time: 1h 10 min
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Spring greens with wet and wild garlic
Serves: 4 Total time: 15 min
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Summer ham hock hash with cucumber pickles
Serves: 2 Total time: 40 min
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Creamed spinach and roasted garlic orecchiette
Serves: 2 Total time: 50 min
