Quick summary
- Often used in Japanese & Korean recipes.
- Pleasant savory (even plummy) taste.
- Made by ageing garlic cloves over 15 to 90 days
- In a controlled humidity & temperature environment
This type of garlic is great if you would like a unique & distinctive garlic. It has a pleasant savory (even plummy) taste and is often used in Japanese & Korean recipes – but great for most dishes for extra taste.
In addition the abundance of health-promoting properties of this garlic was already known to ancient Egyptians, Romans, Chinese and Greeks.
Example Black garlic recipes
Often used by chefs it’s used to add a rich, meaty umami flavor to dishes. Umami is the word used by the Japanese and can best be described as a pleasant savory (even plummy) taste
If you use it in cooking then this garlic will add a rich meaty flavour to recipes.
Typical recipes (which don’t have to be Japanese or Korean), such as
How to make Black Garlic
Sorry – currently being updated
More information
New to growing garlic ? The main garlic introduction page will show you ‘step by step’ what to do, how to it and the best way to use it in cooking.