Organic Black garlic
Black garlic is a much-prized culinary ingredient: heat-aged until the cloves turn soft, mellow and fantastically sweet.
Black garlic is a much-prized culinary ingredient – and must be tasted to be believed. The technique was developed in Korea: whole bulbs of garlic are heat-aged for several weeks, until the cloves turn inky black. Far from being burned, they are soft, sticky, and fantastically sweet; the flavour no longer eye-watering, but rich and rounded, rather like balsamic vinegar or molasses.
Country of originGrown in
How to prepare
Black garlic pairs beautifully with cheese: add the bulb to your cheeseboard and pop the cloves out to spread on crackers, or slice them and insert into a scored, gooey cheeseto oven bake. Or, use as you would roasted garlic: purée the cloves with oil, then smear the paste on crostini, add to dressings, or rub on chicken or fish before roasting. You can also eat the cloves straight from the bulb!
Keep at room temperature and dry. Once open store in an air tight container in the fridge for up to one month.