This excludes light, making the stems a pale greeny yellow, the flavour more subtle and the stems more tender when eaten. They plant cloves into trenches and as the leaves grow, fill in the trenches – eventually hilling up around the stems. The Chinese have another twist on growing garlic sprouts. To harvest, pull the whole plant from the soil, then wash them and trim the roots. Gardeners can grow them in pots on a windowsill or in odd corners of the garden. They can be grown most of the year, and it's a great way to use up small cloves, bulbils and cloves that are sprouting too late in the year to allow time for full-sized bulbs to develop (like now). In the UK and US, garlic sprouts are more commonly known as garlic scallions but typically they are garlic that is harvested when still very young, before the bulb has started to swell and when the leaves are still tender. Push them into the ground or into a pot a centimetre or so apart, and within a couple of weeks you’ll have spring onion-sized sprouts ready to eat. If you have cloves that have started to sprout, don’t throw them out, plant them. There is, however, another solution to your dilemma.
because it's so hard to find Australian-grown garlic! At planting time next year you can fix this problem by growing your own garlic, and growing some of the long-storing cultivars, but it's too late (or too early) to do that now. If you are a passionate garlic person, then winter and early spring in Australia can be a sad and dismal time.
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