The Mercury


- (Serves 8) Time: 15 minutes | MELISSA CLARK

GREEN garlic season is fleeting. For a month every spring, slender whitetippe­d stalks of youthful garlic appear in the market next to the scallions and young, newly dug onions. It can be hard to tell them all apart by looking, but the difference is obvious if you stick your nose near and inhale.

Though not intensely pungent, green garlic smells like its more mature brethren, albeit milder and earthier, with an herbal freshness. Green garlic has the spirit of regular garlic, but at a gentle whisper rather than an aggressive roar.



Slices of crusty bread

½ cup unsalted butter (1 stick), softened ½ cup grated Parmesan

2½ tbs chopped young green garlic stalks, white and green parts

1 tbs minced chives

¼ tsp black pepper

¼ tsp fine sea salt, more to taste Large pinch red chilli flakes

1 regular (not green) garlic clove, halved


Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.

In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chilli. Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter.

Broil toast for 30 seconds to

2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.

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