Very Exciting Garlic News

We are absolutely delighted to be working with Mark and Wendy Botwright of The South West Garlic Farm in Dorset and simply can’t wait to start stocking their fabulous bulbs, both fresh and dried. We are also incredibly excited about their black garlic, one of the most extraordinary things we’ve ever tasted.

Weather allowing here’s what we’re expecting.

GARLIC SCAPES

Start second week in May, available for a month or so.

A scape is a stem with a flower bud on top (or a peduncle supporting an inflorescence if you want to get technical).

Has the texture of asparagus and a mild garlic flavour.

Best stored in a couple of inches of water like cut flowers.

Steam, stir-fry, char-grill, roast etc. 

MORADO GARLIC

Available wet from end of May/early June.

A strong garlic, very powerful with a hint of sweetness.

ELEPHANT GARLIC 

Available wet  from early July.

Each head has 6 cloves and weighs 600/800g (approx the size of a cricket ball). After drying the heads weigh approx 400g 

Mild, sweet, earthy taste.

IBERIAN GARLIC 

Available wet from mid to end of July.

Can have a violet tinge but the deeper you plant it the whiter it is.

A full rounded flavour, not harsh at all, lovely.

VIOLET SPRING GARLIC

Available wet from end of July.

A new variety this year so no tasting notes or photo of wet version.

All garlic is available wet or fresh as soon as it is harvested for approx 4/6 weeks. Then the rest of the crop is lifted and dried for approx 2 months and is then back on the market in its dried version.

All timings are weather dependent.