Green garlic is garlic that is harvested early. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you are cooking. I often use it to flash-fry Ridgeback shrimp. It’s tangy, garlicky and keeps you coming back for more. I served it over chilled romaine leaves and baked croutons made from French bread. I plan on serving it for a yummy and original dip.