Garlic sold in supermarkets and greengrocers in single bulbs, bunches and plaits is mistakenly called ‘fresh’, when it is not – it has already been dried, even though each individual clove looks fresh when peeled. Fresh garlic is called ‘green’ or ‘wet’ and is only available seasonally (July to October), unlike dried which is readily available all year round. Fresh garlic has a much milder flavour and can be finely sliced or grated into a variety of dishes such as salads, vegetables and of course, garlic bread. Pasta dishes can also benefit from fresh garlic. Why not try our Caprese Cheesy Garlic bread?
Another way of using fresh garlic is to make garlic oil or garlic confit. Garlic oil can be wonderful drizzled over a hearty pasta, pizza or put into a casserole. It can also be used by stirring into vegetables for that extra flavour and seasoning.