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Origin: Málaga. It can be said that tender garlic shoots are immature garlic. They are thin and long, with a green color. They are usually harvested before the garlic, before the bulb forms. They are usually sold in bunches and have a flavor very similar to garlic, but much milder. They grow well at low temperatures, which is why we can find them in any establishment in winter. You can use them as a garnish for almost any dish or simply grill them. Properties and Benefits: They contain vitamins B1, B2, B6, and C, as well as iron, sulfur, iodine, and manganese. They are good for colds and lung conditions. They are also good for the liver and aid in digestion. They are diuretic and have bactericidal and antiseptic effects. They detoxify our body by facilitating the expulsion of toxins. Nutritional value per 100g: Energy: 39 kilocalories Fiber: 3 grams Sodium: 0.05 mg Vitamin B3: 2.2 mg Storage and tips: Tender garlic shoots should be stored in a cool place away from light, and they can last up to a week. If you want to prolong their shelf life and always have them available, you can cut them and freeze them. Recipe and uses in the kitchen: The most traditional way to eat them is in scrambled eggs and omelettes, but they are also delicious grilled or roasted. If you want to cook them differently, we suggest this recipe for creamy tender garlic shoot soup. You just have to boil the shoots, a potato, an onion, and if you want, you can add another vegetable like spinach or chard, for example.