Available is spring. Also called young garlic or spring garlic.
 
How to Use
Aside from maybe your peanut butter sandwiches, green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. Add raw green garlic to salads, dressings, & sauces. Try it braised, grilled, or pickled. Add it to a frittata, a soup, or pair it w/ other spring treats like asparagus. Put Green Garlic in pasta, a rice bowl (don’t forget to pick up Pea Shoots), or a confit. Are you picking up on the versatility here?
 
How to Store & Prep
Green garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap the green garlic in a damp paper towel & place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass w/ some water in the bottom.
To prep, treat it like a small leek: trim off the very bottom of the bulb (the roots are actually edible too, once the basal plate, the part that holds the roots to the plant, is removed), & use all of the tender white & light green parts. Dark green leaves can be saved for stock, or used to add flavor to a soup (pop them in whole, like a bay leaf).