Our new season fresh garlic looks a bit like a spring onion but it has a lovely, peppery, garlic taste. So, instead of using a bit of garlic and leek, you can use this alone! It’s gorgeous finely chopped, sautéed in butter and then used in an omelette or with a pan-fried piece of fish, chicken or lamb.
The whole of the bulb is ebible, the green stem as well as the bulb. Wet garlic can be used in larger quantites than dried garlic, as the taste is milder and slightly sweet. It is best added towards the end of the cooking process to retain the flavour. Keep in the fridge and eat within 10 days.
Country of Origin - Spain/France
Class - Minimum Class 2
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