Garlic Greens

Garlic Greens or Baby Garlic 
Hindi: हरे लहसुन (Hare Lahsun)
Kannada: ಹಸಿರು ಬೆಳ್ಳುಳ್ಳಿ (Hasiru Bellulli)
Tamil: பச்சை பூண்டு (Pachai Poondu)
Telugu: పచ్చి వెల్లుల్లి (Pacchi Vellulli)
Malayalam: പച്ച വെളുത്തുള്ളി (Pacha Veluthulli)
Gujarati: લીલા લસણ (Leela Lasan)
Marathi: हिरव्या लसूण (Hiravya Lasoon)
Punjabi: ਹਰਾ ਲਸਣ (Hara Lasan)
Bengali: সবুজ রসুন (Sobuj Rosun)
Urdu: ہرا لہسن (Hara Lehsan)
Rajasthan (Rajasthani): हरा लहसुन (Hara Lahsun) – Similar to Hindi.
Haryana (Haryanvi): हरा लहसुन (Hara Lahsun) – Similar to Hindi.
Uttar Pradesh (Awadhi/Braj): हरा लहसुन (Hara Lahsun) – Awadhi or Braj dialects often use Hindi-like terminology.
Kashmir (Kashmiri): नदुर लसुन्क (Nadur Lasun) – Kashmiri translations often align with cultural norms.
Assamese (Assam): তৰকা নাহৰ (Torka Nahor) – Locally derived from the garlic shoots.
Meghalaya (Khasi): Soh Dur Soh – Local Khasi dialect term related to garlic greens.
Manipur (Manipuri): চোৱা (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.