Wet Garlic

Cultivated garlic is grown from cloves planted 2cm under well-drained soil from November to March. By May a strong leek like plant should have developed, with the swollen base starting to differentiate into what, given another month would be a new bulb of eight to fifteen cloves. If pulled in this immature –wet– state, the whole plant, leaves and all, can be used without any peeling – it is much milder and sweeter than mature garlic. Think of it as garlicky spring onion and add it to salads and salsas, or use it generously in your cooking; it is particularly good in stir-fries. Unlike dried garlic, wet garlic is best added towards the end of cooking as you only need it to wilt down, like other greens. The aim is to keep as much of the fresh green colour and favour as possible.