Servings: 8 cups
Tools Used in this Recipe
- large cutting board
- chef or Santoku knife
- vegetable peeler
- large stock pot and lid
- clothes pin
- colander /strainer
- storing containers
Ingredients
- Fresh Spring garlic (green parts of 2–4 stalks, outer layers of the cloves )
- 3–4 cloves garlic lightly smashed
- Green garlic or leeks the green parts of 2–4 stalks
- 2 tbls whole cumin seeds
- 2 tbls whole coriander seeds
- 2 bay leaves
- parsley stems from 1/2 bunch or so
- 10 cups water filtered or boiled
- a handful of fresh herbs (optional, parsley leaves, marjoram, thyme)
Instructions
- Heat the stock pot or Dutch oven to medium, add 1 sparse layer of the greens and outer layers of the fresh garlic and green garlic or leeks, and the garlic cloves to fill the bottom of the pan and cook until aromatic (about 30 seconds to-1 minute, don’t allow to brown or burn).Fresh Spring garlic, 3–4 cloves garlic lightly smashed
- Add the whole spices to the bottom of the pan and cook another minute to allow a light toast on the spices (about 1 minute or less).2 tbls whole cumin seeds, 2 tbls whole coriander seeds, 2 bay leaves
- Put in more of the greens and the outer layers of the garlic cloves, parsley stems, and bay leaves. Add enough garlic greens to fill the pot about half way up.Green garlic or leeks, parsley stems
- Fill the pot with enough water to cover (about 10 cups).10 cups water
- Add more garlic greens if needed. Pot should be filled with the garlic and leek parts.
- Bring to a boil, then reduce heat and let simmer for about 45 minutes. This will leave about 8 cups after evaporation during the cooking.
- Turn off the heat and add fresh herbs if using and let the garlic stock to cool in the pot for another hour. The fresh herbs add a little flavor, but really just put a lovely aroma in the kitchen, so an optional choice.a handful of fresh herbs
- Strain the stock and allow to cool if not using right away. Discard the vegetables.
- Ladle into storage containers or use in the Springtime Fresh Garlic Soup if making. It will last in the refrigerator for up to 5 days and the freezer for 2–3 months.