Green garlic and eggs

Spring has arrived. The tulips are blooming, the trees are budding, and (possibly most exciting) green garlic has arrived at the farmers’ market. The appearance of green garlic is a sure sign that warm times are ahead.

Clark Halpern, AB’16

Green garlic is very immature garlic that is harvested before bulbs can begin to form. It resembles scallions, except with broader leaves and a beautiful purple tinge near its root section. Best of all, every component of it is delicious—it has all the fresh taste of garlic without its pungency.

In this recipe, I used a few stalks of green garlic, a handful of delicate sunflower sprouts, and some gorgeous farm fresh eggs that I picked up at the 61st Street Farmers’ Market.



  1. Clean and thinly slice the green garlic root and leaves, discarding the root tip. Brown the butter in a small sauté pan over medium heat. Add garlic and cook until it softens slightly.
  2. Crack the eggs over the garlic. Sprinkle red pepper flakes, salt, and pepper over all. Cook the eggs until the whites have set.
  3. Serve with a side of sunflower sprouts tossed with balsamic vinegar and olive oil.

This recipe originally appeared in the Palate, an online publication about food culture at UChicago. Read recipes for vegan banana pie, Earl Grey scones, Mexican lasagna, and more at


How to grow green garlic year-round

Carrie Golus, AB’91, AM’93 | @carriegolus

Fill a plant pot with organic potting soil.

Break a garlic bulb into individual cloves. Plant each clove about an inch deep, pointed end up.

Water well and put in a sunny spot, indoors or out (in warm weather). Keep the soil evenly moist.

Once the garlic is a few inches tall, use scissors to clip off the amount you need. Green garlic can be used in any recipe that calls for garlic, scallions, or chives.

You can harvest green garlic a few times before the plants will stop growing. Discard the bulbs and plant a new batch.


(Photography by Chunhai Cao)