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dried garlic - 250 gr
Descrição
WE GROW IT
Planted in autumn and left to develop slowly through the winter and spring. We grow a hardneck variety in well-drained, composted soil — no synthetic inputs, no irrigation beyond what the rain provides. Harvested by hand in early summer when the lower leaves begin to brown, then dried slowly in the shade over several weeks. Proper drying concentrates the flavour and gives the papery skin that means it stores well.
THE PRODUCT
Firm, pungent, and full of flavour — this is real garlic, with the depth you notice the moment you peel a clove. The bulbs are tight and well-formed, the skins papery and dry. Each clove is dense, not shrivelled, and the intensity carries through cooking in a way that mild, imported garlic simply doesn't. Once you cook with it, the difference is obvious.
ORDERING DETAILS
Unit: Sold in a 250 gr pack
Storage: Keep in a cool, dark, well-ventilated spot — not the fridge
A TIP FROM OUR KITCHEN
Roast a whole head: slice the top off to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 180°C for 40 minutes. The cloves turn sweet and spreadable — extraordinary on sourdough. For raw use in dressings or marinades, one clove of this goes as far as two or three from the supermarket.
Planted in autumn and left to develop slowly through the winter and spring. We grow a hardneck variety in well-drained, composted soil — no synthetic inputs, no irrigation beyond what the rain provides. Harvested by hand in early summer when the lower leaves begin to brown, then dried slowly in the shade over several weeks. Proper drying concentrates the flavour and gives the papery skin that means it stores well.
THE PRODUCT
Firm, pungent, and full of flavour — this is real garlic, with the depth you notice the moment you peel a clove. The bulbs are tight and well-formed, the skins papery and dry. Each clove is dense, not shrivelled, and the intensity carries through cooking in a way that mild, imported garlic simply doesn't. Once you cook with it, the difference is obvious.
ORDERING DETAILS
Unit: Sold in a 250 gr pack
Storage: Keep in a cool, dark, well-ventilated spot — not the fridge
A TIP FROM OUR KITCHEN
Roast a whole head: slice the top off to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 180°C for 40 minutes. The cloves turn sweet and spreadable — extraordinary on sourdough. For raw use in dressings or marinades, one clove of this goes as far as two or three from the supermarket.
