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Black Garlic Bulb

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Regular price £3.50
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Black garlic is fermented over the course of two to three weeks at a very low temperature where it caramelises in its own skin and becomes sweet and sticky with a balsamic flavour.

Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste onto chicken or fish before roasting. Incorporate it into dressings. Or mix with butter or mayo for the best burger topping.