Garlic – Culinary – (Metechi)

Description

The internet generally agrees that the Metechi garlic may very well be the hottest garlic there is! (See notes below on how to manage the ‘heat’ of a garlic clove.)

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.  Metechi cloves tend to be on the smaller size, comparable with the size cloves you’d find with grocery store garlic.

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

• 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.