Green Garlic Bread (Recipe)

Spring is (almost!) here, and farmer’s market aficionados know exactly what that means. Time to forget about all those root vegetables and tough greens, the bounty of spring vegetables is ready for picking. One of my personal favorites is green garlic. For the unfamiliar, it’s pretty much what it sounds like: young garlic, picked before it turns brown. I love to use the tender green parts in place of green onions or chives in a whole slew of different cuisines, but one of my absolute favorite ways to use them is in a decadent green garlic bread. And it’s so, so easy!

Green Garlic Bread.


  • 10-12 green garlic shoots, white, light green, and tender bright green parts only, chopped
  • 1/2 cup unsalted butter, softened
  • 1 pinch coarse salt (optional)
  • 1 loaf crusty bread, cut horizontally in two pieces

Preheat oven to 350 degrees F. In a small bowl, combine chopped green garlic, butter and pinch of salt  until evenly mixed. If the butter isn’t soft enough, you can use a mortar and pestle or even combine the mixture in a food processor for 15 seconds. Slather the garlic-butter mixture over both slices of bread. Reassemble loaf and wrap tightly in foil. Bake for 12-15 minutes.

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Debbie Crowe
Debbie Crowe1 years ago

I've been to a Farmer's Market, but I never noticed any Green Garlic before. I guess I will be looking for it the next time I go!

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Lucas Kolasa
Lucas Kolasa1 years ago


Alexandra G.
Alexandra G.1 years ago

love it, thanks

Lone Wolf
Lone W.1 years ago

Looks very tasty. A personal preference though would be to replace the salt with some ground or crushed hot pepper.

Daniel Partlow
Daniel Partlow1 years ago

Sounds yummy!

Anne G.
Anne G.1 years ago

Now, this is my kind of bread, must try it!

Jacklyn W.
Jacklyn Walker1 years ago

Tip : I make garlic butter and keep in the freezer. Not only is it ready to use when I want but it has also gained in flavour.

The reason for it getting stronger (so I'm told) is the freezing process. Because water expands when frozen, the water forces the garlic into the butters fat molecules.

Sounds logical and it does seem stronger. It also works for other herbs and flavours - smile

Tanya W.
Tanya W.1 years ago


Tanya W.
Tanya W.1 years ago