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“Also known as young garlic. Spring garlic is subtly garlic flavored. It looks almost identical to spring onions/green onions except the tops are flat and not tubular. We bought a bunch of spring garlic at our local farmer's market last weekend and I didn't want to throw them away (or "donate" the tops to the pig trough this time around). The farmer told us the tops can be used to make a simple broth and that is exactly what we made. No waste! Many uses!”
READY IN:
1hr 5mins
YIELD:
5 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 12 garlic, tops (roughly the top 6 inches of the garlic)
  • 6 cups water (approximately because I didn't measure)

Directions

  1. Pour the water into a large stock pot and add the young garlic tops.
  2. Bring almost to a boil over medium-high heat then cover and simmer for 1 hour.
  3. Strain, set aside to cool, cover and store in the refrigerator. Use within 1 week.
  4. Uses: soup (especially good for ramen type soups), rice or other grains, braising vegetables, etc.
  5. Yield is estimated.

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