Spices and Seasons – Wild Green Garlic


  The wild garlic this year, was nature’s gift to us. It was not something that we had planted and stumbled across it while cleaning a little patch in our backyard. I was thrilled to have a supply of this fragrant allium at my disposal.

Green garlic, is so named because the green stalks of this wild garlic is used much like chives. I use it in lentils and recently made a homey chickpea dish with a generous amount of snipped garlic greens. The bulb can be used like white garlic, but does not have pods. The white bulbs also tend to be rather small. The recipe I have picked is my  Lime and Green Garlic aioli. I am particularly pleased about this recipe, because this is one of my first attempts to make a spicy aioli from the scratch. I have to confess that we are quite hooked on to it. I also however, does a very good job of showcasing the simple delicate and potent flavor of the green garlic.

Lime and Green Garlic Aioli

An aioli is similar in concept to a mayonnaise, however it uses garlic (ail in Spanish) and olive oil. In this recipe I used extra-virgin olive oil and I loved the rich and bold taste and flavors. We ended up eating the sauce with shrimp cakes, the recipe for which I will share later and also sliced fresh radishes.

Prep Time: 20 minutes

Makes ¾ cup aioli


1 egg (use pasteurized eggs only), bring the egg to room temperature

2 pods of garlic or 2 tablespoons chopped wild garlic whites

1/3 cup chopped wild garlic greens

2 tablespoons chopped basil, cilantro or mint or your favorite herb

1 green chili

½ teaspoon salt

¼ teaspoon mustard

½ teaspoon brown sugar

1 lime or lemon

1/2 cup extra virgin olive oil

Method of Preparation

1. Place egg in the blender, with the garlic pod and garlic greens.

2. Add in the chopped basil, cilantro or mint and the green chili.

3. Add in the salt, mustard, brown sugar pulse a few times.

4. Cut the lime or lemon and squeeze in the juice and blend till smooth.

5. Though the top of the blender, add in the oil about 1 teaspoon at a time and process until smooth. The mixture should turn thick and saucy when about ½ of the oil is used.

6. You can add about 2 spoons of oil at this time and mix until all the oil is used up.

7. Let the mixture rest for about 2-3 minutes and then serve immediately.

Now, if you are wondering what we are eating with the aioli, I shall tell you about them next week, when we talk about one of my favorite ingredients in the kitchen – Cilantro. I shall be talking about cilantro next week, please do tell me about this amazing herb and how you use it on facebook or on Small Bites.

Rinku Bhattacharya, is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Cooking in Westchester, where she shares her life experiences, original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative insticts flowing. Rinku has been teaching recreational cooking classes for the past six years, and has found her classes a great way to teach and learn.

Her cookbook the Bengali Five Spice Chronicles, is scheduled to be published in November 2012. Rinku can be found on facebook, twitter and pinterest.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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