FreshPoint

Description:

For years, the only garlic available commercially was the traditional white heads of cured garlic. Progressive chefs across the country have pushed growers to make garlic available throughout the production cycle. YOUNG GARLIC is pulled from the ground as the bulbs are just beginnning to swell. Further along in growth than the younger version, green garlic, young garlic is also a little stronger in flavor. Young garlic is right in between green garlic and cured garlic in flavor and aroma. It can serve as a harbinger of flavors to come when sliced in half, presented alongside a bowl of roasted garlic soup.