Green garlic — also sold as spring garlic or young garlic — is the immature garlic plant (Allium sativum) pulled from the ground before its bulb has divided into cloves and cured. It looks like an oversized scallion: a slender white-to-pink shank topped by flat, strappy green leaves. The whole thing is edible and its flavour sits halfway between a scallion and a mature clove — clean, green and juicy up top, with a gentle, sweet garlic warmth in the base that never bites the way a raw cured clove does.