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We are proud to say that we brought Fresh Green Garlic to the UK supermarket shelves. This is a fantastic product and gives a whole new range of uses to the humble garlic bulb. Picked from the field before the bulbs have fully matured, the stems should be bright green with a white or purple tinged bulb, depending on variety. The stem can be sliced and added raw to salads to give a zingy garlic kick. The bulb is best wrapped in tin foil and roasted in the oven with a dash of olive oil. Once roasted, spread it on some crusty bread for the ultimate bruscetta!
This year we are working with a new grower from the UK who's keen to make British Grown garlic a success.
We try and supply British Garlic whenever possible. The UK garlic season starts in June and will generally last into September. We often get the season going with our crop from Egypt in the spring.
Typical values raw
Fat of which saturates
... of which are sugars
Fresh Green Garlic is best stored in the fridge where it can retail it's freshness and not dry out so quickly. If your green garlic does dry out it's still fine to eat, it just won't be quite as juicy. Simply break the cloves which will now have started to form and use them as you would any other garlic.
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