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Paid a visit to the Isle of Wight Garlic farm the other day and they had black garlic that I had not heard of before. After tasting it I bought some to cook with. It tastes like a cross between balsamic and prune and puts that “Wow” into stews and pasta dishes. You can also eat the cloves like sweets. Full of antioxidants and other good things. I have started making my own by processing it in a rice cooker on the warm setting for 14 - 21 days. For those who grow a lot of garlic it is also a very good way of preserving your crop, as it will keep for up to a year. I don’t have a link but a web search will bring up plenty of detailed instructions. One tip. Do it in your shed or garage unless you like the smell of garlic in your house!
David
David
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