Roscoff garlic is noticeably fresh, white and juicy, and its outer onion-like layers are still moist. It must be kept in a cool, well-ventilated place (not the fridge) to stop it rotting and to discourage sprouting.
Our loose firm heads of garlic should keep for up to 6 months, if stored correctly.
As the season progresses the papery skins will get drier, the cloves looser and, eventually by about December, it will have developed a green sprout at its centre. By then its flavour will have changed, becoming slightly bitter, and it will be worth pinching out the green germ and blanching garlic that's being used in whole cloves.
Choose single strings (4-5 big heads) or the double strings (8-10 big heads). |
