1.   Garlic is available year-round, but the season for young garlic is terribly short, only a few weeks in spring and early summer.

2.   Interesting flourishes include young garlic, a fresh hot chili, baby leeks, anchovies, olives, a splash of mild vinegar, mint, tarragon or chervil.

3.   Last year, when they were transplanting young garlic, they noticed that a dense cluster of long tender roots had formed.

4.   Or try sauteing tender cauliflower florets with young garlic and parsley before tossing with orecchiette.

5.   Steamed striped bass with wild ramps and young garlic is one of them.

6.   Summer is also the time for fresh young garlic, called rocambole, with its moist, thin-skinned cloves.