Chef Dan Barber’s allium is rolling out in the New York area first, and will expand nationwide by 2025.
scene in the United States. The chef is hoping that he can do the same thing with the grocery-store produce section.
Five years ago, Barber helped found Row 7 Seed Company, which has just debuted its latest creation: Sweet Garleek. The allium is a mix between garlic and leek , and it’s now available at 25 Whole Foods locations in theBabies, Guns and Bags of Cash: Diners Leave Behind Some Bonkers Things at American Restaurants“Garleek is not something anyone was asking for because no one knew the love child of garlic and leek was possible,” Barber told the outlet.
Yet here it is: about 19 inches long, with a thin white bulb and flat green stems. Grub Street described the vegetable as less pungent than a regular old clove of garlic, but with a butter-like flavor when cooked. Grassy and sweet, it can be enjoyed sautéed, grilled, or raw, according to the company.
Sweet Garleek was bred by Hans Bongers, who worked for a decade to come up with the ideal version of the allium. Patch Troffer, Row 7’s culinary director, then collaborated with 150 farmers and chefs across the globe, getting their opinions on how it grew and how it tasted. One of those farmers, Charlie Muzzarelli, told Grub Street that the veggie grows more quickly than leeks, and it can be planted and harvested several times a year, unlike green garlic.
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