Green garlic, bullhorn peppers and homegrown lemons at their best

By Robin Powell
Updated July 18 2015 - 10:08am, first published July 7 2015 - 12:00am

In now: Green garlic is the name given to the shoots and developing bulbs of garlic when they are harvested to eat fresh, not cured. The whole lot is edible: stem, leaves and the mild crunchy bulb.

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Taree news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.