Originally Posted by
LapLap
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.
"Wet" Garlic?
Out here in California, it's refered to as "Green" Garlic, and is a staple in the farmer's markets from mid-March through early May as they thin plantings in the garlic fields.
I found a special treat when a local vendor brought in Green Elephant Garlic, that was the size of a fresh-picked white onion....although the stalk was definitely more leek shaped. I made pesto with it that was simply out of this world.
As for finding it in Asian markets, your best bet is where Korean fresh vegies are sold, as it's a bit of a staple.... I've found it green house grown out of season in the better class of Korean markets