Gschaiderei Jungknoblauch

Not all garlic is the same! Each variety differs in appearance and taste. Skin colors include white, light brown, purple, or purple striped. Flesh colors range from white to cream to honey. Some varieties also have brown spots, but this does not affect the taste, shelf 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 flower stalk (soft stem), "Hardneck" does (hard stem).

Softneck garlic is mostly available in stores because it is relatively easy to plant and harvest by machine.

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

Hardneck garlic is much more labor-intensive, because unlike softneck, the individual cloves are planted right side up (with the tip pointing up) by hand.

After harvesting, the garlic is bundled with the stem, gently dried for several weeks, and cleaned and packaged just before sale.

 

Tips:

Store fresh garlic "young garlic" in the refrigerator (keeps for about 1-2 weeks)

Young garlic is versatile:

- for cooking and frying, as a soup ingredient, for barbecue sauces, raw as a snack, for spreads

- green part of the stem - finely chopped for garnish

- Do not press garlic, but always chop it finely and add it to the dish at the end, so that the healthy ingredients remain in the food!

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 on these aspects to our customers by providing background knowledge and working techniques in modern agriculture.

We at Gschaiderhof are young farm successors 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 precursor for other field crops and has a high nutritional value.

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

Storage recommendation

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