About six weeks ago, I planted garlic cloves in my front gardens. Just this week I’ve seen the tips emerging from the winter soil. I have to say I’m a little surprised at how quickly they have appeared. As you can see from the picture, they look a little wimpy. But I’m looking forward to watching them mature throughout the spring.
Actually not all the garlic shoots will make it through spring. Young garlic leaves are edible and can be used in the same way you use chives. Here’s a post from mama’s Lebanese Kitchen on making scrambled eggs with garlic leaves. Sounds good to me!
P.S. In the very top of the photo you will see some tiny seedlings popping up. These are from last fall’s papaloquelite plants. More on these as spring progresses.