My friend A has a wonderful ‘green thumb’ and I am always in awe of the lushness of her vegetable gardens in a town slightly north east of Hobart, Sorell. Recently she told me ‘The garlic that I planted last year was to be harvested while I was away in Queensland. I asked my neighbour if she would mind harvesting the bulbs when they were ready. Given instructions, as garlic isn’t a plant that she had experience with, kindly neighbour harvested and strung the bulbs up to dry. Luckily a couple of heads of garlic remained in the ground, and have now emerged with their green leaves, also known as scapes. How lucky I am!
For some years now, I have had to avoid certain foods. These are now commonly known as FODMAPs. Garlic especially disagrees with me, and I avoid using onions in large quantities. Not so the green parts of onions and garlic. I have spring onions and garlic in my garden that I can just pick a couple of stems from and add to salads and cooking. Garlic infused oil is ok too, luckily. As I love cooking, and garlic and onions are essential to so many dishes, I feel I am not totally denied these exquisite flavours and their benefits. My parents knew how healthy green tops of garlic are and often would add them finely chopped to a hearty bowl of Ukrainian borscht. All these decades later it seems I am following their advice.’
Garlic then large spring onions in the first two photos below
When I remarked that the photo above looked like a spring onion, A told me that: It does but on closer inspection the leaf is flat.
A’s experience and understanding of how a body might be adversely affected by the bulbs of garlic and onion but not the leafy stems may be very useful to some blog followers.
With spring around the corner it won’t be long before A’s garden will be flush with new growth and I look forward to seeing what she grows as the months pass.