Can you eat freshly harvested garlic immediately?

The culinary possibilities of using freshly harvested garlic are limited but unique. I personally love pulling off test bulbs early and cooking with them. These uncured bulbs have high moisture content and don't have the pungent taste of cured garlic. The cloves are green, resulting in a freshness and sharpness similar to that of green garlic, but with a more bulb-like texture.

Use cooked garlic, not raw. The high moisture makes it awfully sharp when not cooked. Roasting whole bulbs tames the bite deliciously. I wrap them in foil with olive oil and roast for 45 minutes at 400°F. Creamy sweet garlic that is terrific in spreads and baked potatoes.

Process fresh garlic within 48 hours after harvest. Peeled garlic cloves brown rapidly from the enzyme reactions. To make a garlic paste, put garlic cloves in a blender with olive oil and lemon juice. This will keep fresh for up to 1-2 weeks in the refrigerator. For an even longer shelf life, I make ice cubes of the paste and store them in the freezer.

Here is some content to fit your prompt: In our test digs, we identify immature bulbs as they feel softer than mature garlic, and have some flexibility in their wrappers. These immature bulbs will not cure correctly, and so we earmark them for immediate usage. I mark these plants with ribbons during growth, so they can be easily identified at harvest.

HarvestQuote purposefully for fresh use. Dig a few plants early, before the bulbs become large enough, but the wrappers remain bendable. Appreciate the special experience precisely because it won't be here when you harvest cured garlic. With the staggered crop, you'll get both fresh flavors now and bulbs with long-term storage.

Read the full article: When to Harvest Garlic and How to Do It Right