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Ripe’s organic garlic is part of the lily, or alium, family, of which onions are also a member, garlic is one of the most indispensible ingredients around, and plays a central role in Mediterranean and Asian cookery. A bulb composed of many individual cloves enclosed in a thin white, mauve or purple skin, it’s quite fiery, pungent and crunchy when raw. As it cooks it becomes more mellow and creamy.
Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to three months.
Garlic can be added to just about any savoury dish as a seasoning and can also be eaten raw. It can be used to rub salad bowls and bread to impart a light garlic flavour to food. It?s said to help prevent colds when used often. It can be baked whole or chopped and added to sauces, butters, casseroles, roasts, soups, dips, eggs, vegetables and salads. Be careful not to cook garlic too long or at too high a temperature if pan-frying as a bitter flavour may develop. After breaking the bulb into ?cloves? the skin is removed and the base trimmed before use.