Green Garlic Storage Tip
Hello! You know, the first week we got the green garlic in our boxes I just chucked it in the crisper and went about the business of unloading the rest of the box. Then later in the week, when I wanted to use it, I found it had wilted. It still tasted great, but it looked sad and less of the green leaves were usable because they had become withered.
Not wanting a repeat of that I decided to store it differently this time. This time I thought…hey it still has roots, it’s a plant, right?! So I put it in a glass, filled with an inch of water and set it on the counter. Guess what? The rest of the week the green garlic was firm and upright!
Winner! We have a winner!
There is a trade-off, the tips yellow a bit but I think that it is a better storage option because throughout the week more of the plant is useable than the wilted version from the crisper. Just trim off the tips where they have yellowed (from overwatering, I think) and enjoy more of that mouth-watering garlic flavor!
Do you store your green garlic differently? Have you had success? Failure? What works in your kitchen? Let’s have a conversation!