we just finished our first batch of the year and have ordered loads more for delivery next week.

PHOTO of what they look like

It's an immature garlic bulb you eat along with the stalk and leaves and looks and cooks exactly like a large spring onion/scallion.

Wet garlic season doesn't last long so I really urge you hunt these out and make the most of them.

They have to be the best single ingredient you can put into an omelet (along with some salt).

Just fry some oil (I use olive), throw in thinly sliced wet garlic (add any chopped leaves a minute or so later), just before they start browning add the beaten salted egg.

Unbelievably delicious considering the simplicity.

Please try this if you haven't done so yet. (They're called 'ajos tiernos' in Spanish - if you have trouble sourcing them, check an Asian grocery)