Garlic Greens

Garlic Greens or Baby Garlic 

• Hindi: ??? ????? (Hare Lahsun)
• Kannada: ????? ?????????? (Hasiru Bellulli)
• Tamil: ????? ?????? (Pachai Poondu)
• Telugu: ????? ?????????? (Pacchi Vellulli)
• Malayalam: ???? ???????????? (Pacha Veluthulli)
• Gujarati: ???? ??? (Leela Lasan)
• Marathi: ??????? ???? (Hiravya Lasoon)
• Punjabi: ??? ??? (Hara Lasan)
• Bengali: ???? ???? (Sobuj Rosun)
• Urdu: ??? ???? (Hara Lehsan)

• Rajasthan (Rajasthani): ??? ????? (Hara Lahsun) – Similar to Hindi.
• Haryana (Haryanvi): ??? ????? (Hara Lahsun) – Similar to Hindi.
• Uttar Pradesh (Awadhi/Braj): ??? ????? (Hara Lahsun) – Awadhi or Braj dialects often use Hindi-like terminology.
• Kashmir (Kashmiri): ???? ?????? (Nadur Lasun) – Kashmiri translations often align with cultural norms.
• Assamese (Assam): ???? ???? (Torka Nahor) – Locally derived from the garlic shoots.
• Meghalaya (Khasi): Soh Dur Soh – Local Khasi dialect term related to garlic greens.
• Manipur (Manipuri): ???? (Chuarr Lahgar!).

Garlic greens, also known as baby garlic, Garlic Baby Greens are tender green shoots grown by planting garlic cloves directly into the soil. Unlike traditional garlic bulbs, which take months to mature, garlic greens are harvested young, typically within 2–4 weeks of sprouting. These greens resemble scallions or green onions, with a milder and fresher flavor compared to mature garlic bulbs.

Parts of Garlic Greens that can be consumed

• Roots: Crunchy, mildly nutty, and perfect for adding texture.
• Bulbs: The young garlic cloves are softer and less pungent than mature bulbs.
• Shoots: The tender leaves and stems bring a fresh garlicky aroma to any dish.