Garlic (Lasun) with a wide range of immune-boosting properties, garlic is used widely all over the world. Used to flavour and enhance dishes with its pungent aroma and taste. Whether using pastes, chopped, sliced, whole or even powdered, it adds that additional flavour and tang. Bav's Garden Grown Stalks
The Green Lasun (Green Garlic), as we call it in Indian is the stalks or scallion of garlic cloves that are planted in soil and grown. These stalks are often cut off by farmers and disregarded in order for them to grow bigger garlic bulbs. This powerful garlic infused stalks/scallions are increasingly becoming popular with chefs and kitchens all over, finely chopped and used in a variety of sauces and marinades for a milder garlic flavour.
Grow your own at home in a green house or between May and July in a vegetable patch by planting garlic cloves 2 inches apart, skin-on and pointy bit facing the top, an inch deep into soil. Water occasionally and allow up to 6 weeks for the shoots to grow up to 30 centimetres. Remove the entire shoot including the bulb as in the first picture, clean and remove the outer layer of the garlic clove which should be soft by now, as in the second picture. Finely chop up and use in your favourite dishes instead of garlic. (Note; Using different qualities of garlic will produce different qualities of stalks and if you leave the stalks too grow for a longer period than the stalks harden and they're become tough to chop and cook with.)
Green garlic is available fresh in season at farmers markets or specialist south Asian grocers, often from India which has a more pungent lingering smell. You can also purchase the frozen kind at selected Asian grocers though it's just not the same.
Grow your own at home in a green house or between May and July in a vegetable patch by planting garlic cloves 2 inches apart, skin-on and pointy bit facing the top, an inch deep into soil. Water occasionally and allow up to 6 weeks for the shoots to grow up to 30 centimetres. Remove the entire shoot including the bulb as in the first picture, clean and remove the outer layer of the garlic clove which should be soft by now, as in the second picture. Finely chop up and use in your favourite dishes instead of garlic. (Note; Using different qualities of garlic will produce different qualities of stalks and if you leave the stalks too grow for a longer period than the stalks harden and they're become tough to chop and cook with.)
Green garlic is available fresh in season at farmers markets or specialist south Asian grocers, often from India which has a more pungent lingering smell. You can also purchase the frozen kind at selected Asian grocers though it's just not the same.