Commercially-sold green garlic are actually thinnings from a farmer’s garlic field, planted in the fall and pulled in early spring to ensure a productive harvest for the rest of the crop. In a home garden, however, green garlic is a crop that can be planted in spring and harvested in summer.
In my experience, I can plant garlic cloves in spring and pull the young plants at the same time my mature (fall-planted) garlic is ready for harvest in mid-summer. This is one of the benefits of spring-planted garlic.
As soon as the ground warms up or thaws in spring, you can stick a clove from your seed garlic here and there, wherever you find space: around your tomato transplants, next to the carrot bed, in the middle of your salad greens, and in spots where seeds never germinated.
There’s no curing required of green garlic; it’s meant to be eaten fresh, like a leek or green onion.
Green garlic is one of many plants in the garden where you can eat the entire vegetable, from the leaves (stems) down to the bulb. Cut into the white bulbous end and you’ll find it smooth and juicy; but honestly, the green leaves are my favorite part.