Garlic – Culinary – (German White)

Description

German ‘Hardy’ White is well known in northern climates as a garlic that can survive and thrive in colder temperatures. Of all our garlic, this is the kind that most closely resembles what you would get in a grocery store. But, obviously, still much better since it is home-grown!

Ships when harvested and cured for shipping, August-October.

These are ‘culinary’ bulbs, meaning that they may not be ideal for planting, as we reserve the biggest for re-planting.

1 pound of garlic will be 6-10 bulbs. Want to buy in bulk? Email us at tntharvest@gmail.com

Limited number available! First come, first serve.

TIPS to make your garlic HOT

(German White is not known for being exceptionally ‘hot’ but can be made hotter using the tips below. See our other varieties for garlic with hotter reputations!)

• Only the raw garlic is hot. If you cook it, it will be as mild as any other.
• Chop it up and wait at least 10 minutes. For every minute you wait, the hotter it will get.
• The finer you chop it, the greater the reaction between the air and the garlic flesh, and the hotter (and healthier) it will be.
• Don’t want it hot? Then cook it, or don’t chop it so fine, or use it within the first minute of being chopped!
• Pro-tip: minced garlic, after 30 minutes or so, is going to give you something close to peak heat.

Caveat: many factors go into making garlic hot; the variety, soil quality, the amount of rain at various stages of development, and so on. Flavor and heat can vary year to year.