Garlic Shoots

Garlic shoots are the young, green stems of the garlic plant that emerge from the bulb before it fully matures. They have a mild garlicky flavour, less pungent than a garlic clove, with a slightly sweet note. In the kitchen, they work great in stir-fries, soups, sauces and salads. They are especially popular in Asian cuisine, where they are added to fried rice or noodle dishes. Garlic shoots can be eaten raw or cooked, a brief stir-fry preserves their crunchy texture and fresh taste. They are a good source of vitamin C, B6 and antioxidants. Fresh shoots should be firm and deep green in colour.