A Rajasthani winter speciality, this green garlic sabzi (hare lehsun ki sabzi)is a delicious warming side to any meal. Green garlic or hara lehsun comes for only about 2 months during winter. In Indian kitchens, we make the most of its mild earthy flavours by adding them to dals, curries, soups, and other recipes during this season.
What is Green Garlic?
A lot like spring onion, green garlic (also known as spring garlic) is harvested much before the garlic starts forming cloves and has a small white bulb. It has a delicate and mild flavour compared to mature garlic bulbs. This makes it a versatile ingredient that can be used in various dishes without overpowering the overall taste.
Garlic as a companion plant
Garlic is one of the best companion plants out there. It deters most pests and also improves the health of the plant it is planted next to.
We plant a lot of garlic alongside our other fruits and vegetables on the farm. As a result, we have plenty of garlic harvested as green spring garlic and a lot we allow to mature and harvest later when it has formed cloves and dried.
How to cook with Green Garlic?
To prepare, simply trim off the roots and then chop the tender white and light green parts.
The mild flavour makes it suitable for raw preparations like salads, dressings, and garnishes. I, however, find the raw taste a bit sharp and prefer cooking it a little. Just a slight sauté in oil takes away the sharpness and adds a beautiful aroma and flavour to any dish they are added to. The whites take longer to cook than the greens so add those first to the dish and then the greens, like in this simple hare lehsun ki sabzi recipe.
Green Garlic Sabzi (Hare Lehsun ki Sabzi)
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 300 g green garlic hara lehsun
- ½ tbsp olive oil
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
- Trim the roots of the green garlic, wash and pat dry.
- Chop into slices and keep the bottom white and light greens separate.
- Heat oil in a non-stick pan. Once the oil is hot, first add the bottom thick part of the garlic. Sauté for a couple of minutes.
- Next add the softer green parts and all the spices.
- Mix well and cook for another couple of minutes.
- Remove in a bowl and serve immediately with roti.
- The same recipe can be made with green spring onions as well.
- The leftovers of the sabzi will stay fine for upto a 2 days in the refrigerator.
Health Benefits of Green Garlic
Like mature garlic, green garlic is a good source of essential nutrients. It contains vitamins such as vitamin C, B-complex vitamins (including folate), and minerals like manganese and selenium.
Additionally, it contains an antioxidant called allicin. It works as an active ingredient in reducing cholesterol, reduces inflammation in the body, and prevents colds, coughs and flu. Apart from that it helps in boosting immunity and helps in cell regeneration