Put simply, green garlic is basically teenage garlic. It is a garlic plant that is harvested before maturity, when the leaves are still tender, and the bulb has not yet fully formed, which is why it is sometimes called spring garlic. At this stage, it is more similar in appearance to a scallion.
Green garlic has a more mellow, less spicy flavor than garlic cloves and can be eaten raw or cooked.
Nutritionally, green garlic is fantastic, boosting the immune system with its natural antibacterial and anti-inflammatory qualities, lowering cholesterol, fighting gastro-intestinal infections, and helping to battle anemia with its abundance of iron.