With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
Spring garlic, also known as green garlic, is a fresh, early variety of traditional garlic, harvested in the early stages of the plant’s development. It is characterised by the fact that it has not yet developed separate cloves and has a milder, less intense flavour than dried garlic. It has been used in Europe for centuries and is particularly popular in the Mediterranean, but is also popular in central and eastern European cuisines. It is rich in antioxidants, vitamins C and B, and minerals such as iron, calcium and potassium. Its health benefits include immune-boosting effects, digestive properties and anti-inflammatory properties.
Specificities of its production
The spring garlic season in Europe starts in early spring, from March until early June. It is mainly grown outdoors, but in mild winters and in more southerly areas it can appear on markets as early as February. The main European producers are Spain, France and Italy. In Hungary, it is mainly grown in the counties of Csongrád-Csanád, Békés and Hajdú-Bihar, where soil and climate conditions are favourable. The Hungarian product is available from April to June, while in the other months it is mainly Spanish or Italian imports that are available in shops.
How to choose good quality spring garlic?
Characteristics of fresh, good quality spring garlic:
- Bright green stem that is firm and not wilted.
- The onion head should be white or pale green, firm to the touch.
- Avoid specimens that are too soft, mottled or yellowing, as they are no longer fresh enough.
- It should smell pleasantly garlicky, not too strong or unpleasant.
How to use this vegetable in the kitchen?
Spring garlic is a very versatile raw material, all parts of which can be eaten. The stem, leaves and bulb can be used:
- In salads, freshly chopped for a mild garlic flavour.
- For flavouring soups, stews, stews.
- For egg dishes such as omelettes.
- For pesto and other sauces.
- To season roast meats and grilled vegetables.
How to store after purchase?
To keep spring garlic fresh, we recommend the following:
- Keep in the fridge, preferably in the vegetable drawer.
- Store wrapped in slightly damp paper towels to prevent drying.
- Rinse and dry with paper towels before use.
- You can keep it fresh for 5-7 days.
Interesting facts about fibrous garlic
- The flavour of spring garlic is very different from the dried variety, as it is much milder and therefore easier to eat for those with sensitive stomachs.
- In China and Japan, it has been used for centuries for medicinal purposes, such as treating colds and relieving digestive problems.
- In the Mediterranean, it is traditionally used in large quantities at Easter time, because its fresh flavour is perfect for festive dishes.
Tips for using spring garlic in the kitchen
- Make a spring cream soup with it: simmer it in butter or olive oil, then cook it with potatoes and blend until smooth.
- Use as a spread on bread: chop it up, mix with cream cheese or yoghurt and season with a little salt and lemon juice.
- For grilled vegetables or meats, you can use it to make fresh herb butter: mix with butter, lemon zest and a pinch of salt, then mould and chill.
- Add freshly chopped to pasta dishes to give a light, springy flavour.