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Tender, mildly garlicky, and wonderfully fresh, Green Garlic Bunch — known as Hara Lahsun in Hindi — is young garlic harvested before the bulb fully develops. With its slender green stalks, small white bulb, and gentle garlic flavour that is far milder and sweeter than mature garlic, green garlic is a prized seasonal ingredient in Indian winter cooking. Both the green tops and the white bulb are fully edible and delicious. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
For a classic Hara Lahsun Paratha, finely chop green garlic and knead into dough with spices for a fragrant, flavourful flatbread. Use in Hara Lahsun Chutney blended with coriander, green chilli, and lemon for a vibrant condiment. Add to sabzis and stir-fries in the last few minutes of cooking, scatter over soups and dals as a fresh garnish, or use raw in salads and raitas for a mild garlic note.
Store green garlic in the refrigerator wrapped in a damp paper towel or in a glass of water — it keeps well for 5–7 days. Do not store at room temperature as it wilts quickly. Wash just before use.
Q: What is the difference between green garlic and regular garlic?
A: Green garlic is young garlic harvested before the bulb fully develops. It has a much milder, sweeter, and fresher flavour than mature garlic. Both the green tops and the small white bulb are edible, making it similar to spring onions in usage.
Q: Can I use green garlic as a substitute for regular garlic?
A: Yes — use 3–4 stalks of green garlic for every clove of regular garlic. The flavour will be milder and fresher. Green garlic is particularly good in dishes where a subtle garlic note is preferred over the intense pungency of mature garlic.
Q: Is green garlic seasonal?
A: Yes — green garlic is a winter and early spring seasonal ingredient, typically available from December to March. It is a prized delicacy in Indian winter cooking and should be enjoyed when available.
