Gschaiderei Grünknoblauch, frisch

Green garlic, also known as "Green Garlic", is a young form of garlic that is harvested before the bulbs are fully formed. Compared to mature garlic, green garlic has a milder aroma and a more delicate texture. Green garlic looks similar to spring onions or leeks. It has green stems and leaves, which often still have the young, small bulbs at the end. The taste of green garlic is less intense than that of mature garlic. It offers a mild garlic note that is slightly sweet and less pungent.Green garlic is typically harvested in spring, when the plants are about three months old and before the bulbs begin to ripen.

Use in the kitchen

Green garlic can be used raw, similar to spring onions, and is ideal for salads, pestos and as a garnish. It can be used in various dishes, e.g. in soups, stews, sauces and stir-fries. It does not lose its flavour as quickly when cooked as mature garlic.

As it is only available seasonally, it offers a special delicacy for gourmets and hobby cooks.

About the producer

Our farm is located in the Lower Austrian region of Tullnerfeld. We love the varied work with and in nature, the fields and meadows around the farm and life on the outskirts of the city.

Since our way of working includes a lot of mindfulness towards nature and careful handling of the soil, we also try to pass these aspects on to our customers by providing background knowledge and working techniques in modern agriculture.

We at Gschaiderhof are young farm managers and are always looking for interesting crops. 

This is how we came to grow oil pumpkins. 

The oil pumpkin is something special for us, as it fits well into the crop rotation, is a good pre-crop for other field crops and has a high nutritional value.

In addition to oil pumpkins, we also produce garlic, fruit vegetables, wheat, corn, soya and sugar beets.

Storage recommendation

Garlic should be stored in a cool, dry and dark place, but never in the refrigerator.