Roasted Garlic Bulbs

This image courtesy of Joseph DeLeo

Garlic is usually harvested fully grown and sold as a multiclove bulb or head, but it also comes in several other forms. In the early spring, green garlic shoots appear in the garden. Later in the spring, young bulbs take a more recognizable form as spring, or green, garlic, which can be harvested and appreciated for its fresh, mellow flavor. Before being harvested, spring garlic plants provide scapes, or leaves of sprouting young garlic. Nature dictates that these eventually bend to the ground, but before they droop earthward, the extravagantly pretty, curly, pale green shoots can be picked and simmered, sautéed, or grilled. To find these kinds of garlic, visit local farm stands or farmers' markets. Let the farmers know you'll gladly buy spring garlic and garlic scapes. Buying directly from the farmer and voting with our dollars is a good way to return family farms to the prominence they once rightly enjoyed.

For 1 cup of roasted garlic pulp, roast 6 to 8 heads of garlic.

Cooking Methodroasting



Total Timeunder 1 hour

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturecreamy, garlicky, nutty

Type of DishCondiments


  • 1 or more garlic bulbs


  1. Preheat the oven to 300°F. Peel the excess papery skin from the garlic bulbs, but leave the cloves attached. Wrap the bulb in aluminum foil. Roast for 45 minutes to 1 hour, or until softened. Unwrap the garlic and let it cool to the touch. Squeeze the softened garlic pulp from the bulbs.



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