I need help with cooking

I sent my mother-in-law to the store, and she came back with some really strange garlic. 


It doesn't have any cloves 🥴, so I cut off the top and chopped it up really small. Was that the right thing to do????

I hope someone has a tip for me

That’s very young garlic. It looks a lot like leek. Garlic cloves only form when the garlic is harvested later and has fully developed, with cloves etc. and a more intense flavor.
Try Googling how to use young garlic.

Exactly, Josefa. I actually like it this way because it’s quicker to “unwrap” and easier to handle. 

Plus, fresh garlic has the advantage that you don’t end up smelling like it afterward 👍🏻😉

I always use fresh garlic, too, but that one was probably older. It always had cloves. 😄
I’ve never actually seen the young kind before.

Thanks for the tips 

And I’ve learned something new again.

I didn’t know that garlic comes in different stages of maturity when it’s harvested. I’ve always had garlic cloves before. 

Petra, if you grow your own garlic, you can just cut off the green tops whenever you want. It tastes really good.

....and it won’t leave a smell afterward???? That would be awesome—I could actually make and enjoy garlic sauce and no one would “notice” a thing?
Then garlic will definitely be making its way into the vegetable garden this season 👍😍

To me, it looks like Chinese garlic. I always use it to make garlic paste. The bulbs are easy to peel. The paste keeps in the fridge for several months, and it saves you the hassle of peeling garlic when you’re cooking.

• 400 g garlic (preferably Chinese garlic)
• 200 g mixed herbs (can also be frozen)
• 200 g salt

Puree everything together in a blender, pour into jars, and store in the fridge. It keeps for about 6 months. 1 tsp = 1 clove. Be careful with the salt when cooking, since the base is already salty.

Once you’ve transferred the base to the jars, there will still be tiny bits left in the blender. Just toss in a pat of butter and blend it in—then you’ll have some super-delicious garlic butter.

Warm regards, Diana

That’s a great tip—thank you! I’ll definitely try that sometime!

Well, I’ve learned something new again—and at almost 68 years old. I’ve never seen one like that before.

Yes, Monika, we’ve been cooking for so long now, and yet there are always new things we’ve never heard of before.

I’ll ask the produce vendor about it or keep an eye out for this garlic. 

I often buy Chinese garlic at Lidl. They don’t always have it, but they often do 😅 There are always several bulbs in a basket