Every year around this time we look forward to these tasty little morsels. Each garlic plant produces one flower which is “nipped in the bud.” They cook quickly, like asparagus, but with a mild garlic flavor which is great sauteed or in stir-fries. My favorite recipe is to steam blanch them for just a few minutes, cool them, then douse with Italian salad dressing or your favorite vinegarette. They keep a long time in the refrigerator and are great in salads or as appetizers.
They’re only available for a few weeks so don’t miss this springtime treat.