Can you eat garlic plant leaves?
Written by
Michael Sullivan
Reviewed by
Prof. Martin Thorne, Ph.D.Garlic leaves have versatile edible applications in the growth cycle of the plant. Youthful green leaves offer a mild garlic flavor without overwhelming dishes, while mature leaves become tough and are best suited for use in stocks. Knowledge and proper harvesting methods help preserve bulb development.
Spring Scapes
- Curly flower stalks with tender texture
- Harvest when 8-12 inches long before straightening
- Peak flavor lasts 7-10 days in early season
Young Green Leaves
- Mildest flavor before bulb formation begins
- Harvest outer leaves only before stem elongation
- Contains higher vitamin C than mature leaves
Mature Leaves
- Tough fibers develop after bulbing phase
- Suitable for long-simmered broths and stocks
- Flavor intensifies but texture becomes woody
Culinary use makes the best use of garlic's leaves. Chop the tender scapes into omelets for breakfast. Blend the young leaves with some nuts to make pesto. Toss the mature leaves with some bones to make stock. For long-term use, I freeze chopped leaves into oil cubes.
Nutritional advantages justify the inclusion of garlic leaves. They include concentrated allicin precursors, which have antimicrobial properties. Young leaves have a higher concentration of vitamin A compared to bulbs. Always ensure that you wash thoroughly before consumption to remove any residual soil.
Critical precautions protect your prime harvest. Try never to remove leaves within 6 weeks of maturity, and ensure that your cutting shears are sanitized to prevent unintentional disease transmission. I cut only on dry mornings to avoid the spread of fungal spores in the garden.
Read the full article: When to Plant Garlic Perfectly
