Yeshi’s family grow garlic in the fields near their house. When it first emerges from the ground, they cut off the long, thin flowering shoots of the plant, to allow the bulbs to grow bigger. These tender young shoots are edible and add a delicate garlic flavour to salads, soups and sauces – you can use them just as you would use chives.
For a vibrant taste of early spring, they can also be stir-fried. I