Wet Garlic 🧄

Compared to dried garlic, they are smooth, somewhat aromatic, sweet, and nutty.

It has a bulbous base that tapers into a thick, elongated stalk, and it is only slightly bigger than dried garlic. The bulb is smooth with subtle striations and striping, and its tint ranges from pure white to a mix of white and purple.

Wet garlic is popular in France for its mild flavour and is a favoured ingredient in bright, spring dishes using new potatoes, green peas, and asparagus. Both the bulb and the stem can be thinly sliced and added to salads, soups, or sandwiches. It can also be used in stir-fries, blended into pesto, roasted and spread on toast or baked potatoes, sautéed as a side dish, or cooked into omelettes. 🍲

The fresh garlic will keep for up to seven days when stored in the refrigerator, and it can also be hung, dried, and stored in a cool, dark, and dry place for up to nine months.

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