Garlic is traditionally planted on the shortest day of the year, and harvested on the longest day of the year. We plant and harvest our garlic later in August/September because over time the varieties we use have adapted to New Zealand conditions. Garlic grows from a clove which dies over the course of the growing season, leaving in its place a shoot which in 6 months time becomes a bulb. Marlborough’s sunny but chilly winter conditions give garlic an ideal opportunity to grow well. Our raw Marlborough garlic has a strong, pungent and slightly heated taste. A lot of people will associate garlic with having a strong, spicy flavour that mellows and sweetens when cooked. While cooking softens the flavour, roasting gives garlic a well-balanced nutty flavour.
The fermentation process that produces black garlic reduces the pungent odour and strong flavour that garlic is known for. Instead, this palatable treat has been compared to that of a dried fruit, smoky, sweet and slightly chewy. Others have said it tastes more like liquorice than garlic.
As well as inheriting the nutritional value of white garlic, black garlic has additional good stuff. The month long fermentation process that changes white garlic to black garlic creates a kind of super garlic. Black garlic has been found to have twice the antioxidant properties of conventional garlic. Moreover, the compound S-allycysteine, a natural component of fresh garlic is found in much greater concentrations in black garlic.
Enjoy on a cheese platter, as a topping on a pizza, or fold into a butter for your finest steak. This is a cooked product and NOT suitable for seed.
Vendor: Marlborough Garlic
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