BIO young garlic

Not all garlic is the same!  Each variety differs in appearance and taste. Skin colours e.g. white, light brown, purple or purple striped. Flesh colours from white to cream to honey. Some varieties also have brown spots, but this has no influence on taste, storage life or quality.

Taste: from mild to very spicy or sweet and fruity

Garlic is divided into two groups: "softneck" and "hardneck"

"Softneck" does not develop a flowering stem (soft stem), "Hardneck" does (hard stem).

For the most part, only softneck garlic is commercially available, as it is relatively easy to plant and harvest by machine.

Hardneck garlic is not available in the market.

Hardneck is the original garlic, from which the various newer varieties have been bred.

Hardneck garlic is very much hand-worked, because unlike softneck, the individual cloves are put in the right way round (with the tip pointing upwards) by hand.  

After harvesting, the garlic is bundled together with the stalk, gently dried for several weeks and only shortly before sale is the garlic cleaned and packaged.

Tips:

Store fresh garlic "young garlic" in the refrigerator (can be kept for approx. 1-2 weeks)

Young garlic is versatile:

- for cooking and sautéing, as a soup ingredient, for barbecue sauces, raw for snacks, for spreads

- green part of the stem - finely chopped for garnishing 

- Do not press garlic but always cut it finely and add it to the dish at the end, this way the healthy ingredients stay in the food!

We are a small organic farm in the heart of Marchfeld and have specialised in the production of organic vegetables, organic spices and organic cooking oils for many years.

Through constant tasting and research, we try to conjure up a taste experience for our customers with the combination of vegetables with numerous spices and scents.

Our goals include closing the biological loop as much as possible and taking care of our soil so that our descendants can enjoy the same fun and joy of organic farming.