Organic Green Garlic
Clarified butter (Ghee- 1 tbsp per cup of chopped garlic)
Rock Salt (1/2 tbsp per cup of chopped garlic)
Chop the garlic head along with the green stem very fine. Heat the ghee in a wide bottomed pan over a low flame. Put the garlic into the pan and switch off the heat immediately. Add the salt and stir well for 10-15 seconds. Take care that the colour of the leaves remains a fresh green. Transfer immediately to a different bowl so as to ensure the garlic doesn’t overcook in the heat of the pan. Allow to cool. Transfer to container and refrigerate. Use as a garnish on egg bhurjee, vegetable preparations, daals, curries, soups, parathas and so much more.
This is a purely seasonal variety and is available only in the winter months. In this form the garlic has a shelf life of about 7-10 days refrigerated. However, if preserved with some clarified butter and salt it can be bottled and stored in the fridge for 4-6 weeks.
Green garlic has been recognised and used for its medicinal properties and can be compared to the Kashmiri garlic that is used to treat colds, flus and other illnesses. A hot soup of green garlic is an effective remedy for a winter chill. It is an excellent digestive, blood cleanser, detoxifier, and energiser.
Recipe contributed by Rupal Jadhav